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I vini di Sassotondo | Uglygrapes

Sassotondo

Clear ruby red. Spicy notes, berries, wild note. Acidic, slightly tannic, persistent.

Nocchianello nero is an ancient grape variety tottally indigenous to the Pitigliano area, the territory where Sassotondo winery is based. The grapes ripen late, and the wine is ruby red in color, clear, and of medium intensity. The aroma has unique spicy notes.

Monte Rosso Toscana Rosso Igt - Sassotondo

<label>Soil:</label>Medium-textured volcanic tuff
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel and aging in old barrels for about 18 months.
<label>Sulfur dioxide:</label>na

Toscana Rosso Igt

Nocchianello Nero

Barrique

Italia

Toscana

Maremma Grossetana

Vigneto San Lorenzo

Pitigliano

Intense ruby red. Red fruits, wood, spices. Warm, concentrated, soft, tannic.

Reserve wine produced only in particularly favorable vintages. It is a wine still in the "definition" phase, but the goal is to combine the tannic structure of teroldego with the elegance and softness of ciliegiolo.
Vineyards planted between 1998 and 2003, trained on guyot, with a planting density of about 4500 plants per hectare. Manual harvesting of grapes in boxes, each grape is processed separately.
The result is a ruby-colored, very consistent wine with soft but firm flavors.

<label>Soil:</label>Medium-textured volcanic tuff
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel for 25/30 days. Aging of 18/24 months in used barrels.
<label>Sulfur dioxide:</label>na

Teroldego

Ciliegiolo

Vigneti Sassotondo

Ruby red with violet hues. Aromatic herbs, spices, flowers, wild notes. Soft, tannic, structured, persistent.

Monte Calvo is the name of a small volcano belonging to the Vulsine complex, whose eruption scoriae has been found within the soil on which the Ciliegiolo grape variety that gives rise to this wine is grown. fermented in steel and aged in large wooden barrels, Monte Calvo is ruby red in color, with a soft, elegant and very persistent flavor.

Monte Calvo Ciliegiolo Maremma Toscana Doc - Sassotondo

<label>Soil:</label>Medium-textured volcanic tuff
<label>Average vineyard age:</label>62 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in large wooden barrels for 12 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Ciliegiolo Maremma Toscana Doc

Botte grande

Bottiglia

Bright and intense ruby red. Red fruits, mint candy, hints of licorice, flowers, spices, mineral notes and wood. Enveloping, tannic, fresh, persistent.

San Lorenzo is made with only Ciliegiolo grapes from a vineyard more than 60 years old. The vines stand in Pitigliano on tufaceous soil with southeast and northwest exposure, and are cultivated using organic farming methods. Only the best grapes are selected and harvested by hand for the production of this wine, vinification is done in steel and aging takes place in Slavonian barrels and then in bottles placed in underground cellars.

San Lorenzo is made with only Ciliegiolo grapes from a vineyard more than 60 years old. The vines stand in Pitigliano on tufaceous soil with southeast and northwest exposure, and are grown organically.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Ruby red with purple highlights. Red fruits, berries, flowers. Fresh, savory, soft, fruity notes.

The grapes from which this Ciliegiolo is made are grown in the vineyards of Sovana and Pitigliano. They come from the mass selection of the oldest vineyards, more than 55 years old, replanted about 18 years ago.
The Ciliegiolo grape variety takes its name from the cherry scent of the grapes and the resulting wine. It was first described in the 1600s, and the description closely resembles today's Ciliegiolo. It is characterized by a wide and long pyramid-shaped cluster, the berries are compact, round and large, and it is very susceptible to mildew, high winds and spring frosts. Ciliegiolo is very vigorous and productive and is resistant to drought; it grows well on draining, hilly soils that are moderately ventilated. It is grown mainly in central Italy and mainly in Tuscany in the Maremma area. Genetic studies show that Ciliegiolo is related to Sangiovese and other very rare varieties such as Moscato Violetto, Calabrese di Montenuovo and Negrodolce.

The grapes from which this Ciliegiolo is made are grown in the vineyards of Sovana and Pitigliano. They derive from the mass selection of the oldest vineyards, more than 55 years old, replanted about 18 years ago.

<label>Soil:</label>na
<label>Average vineyard age:</label>Between 18 and 55 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3000-4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with 15-20 days maceration. Aged for about 6 months in steel, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Vasca d'acciaio

Vivid ruby red. Red fruits under spirit, mineral. Intense, persistent, savory, tannic, fresh.

Poggio Pinzo is the result of cultivation of the ciliegiolo vine on volcanic soils.Its name derives from the presence of slag from the eruption of the Poggio Pinzo volcano, near Lake Bolsena, in the soil on which it is grown. Vinification takes place in terracotta jars with a capacity of about 7 to 8 hl,where the destemmed grapes ferment. When fermentation is complete, the jars are filled and closed and the wine is left to macerate with the skins until the next harvest, that is, for about 12 months. The result is a wine with a vibrant ruby red color, unique in flavor and sensation on the palate.

Poggio Pinzo Ciliegiolo Maremma Toscana Doc - Sassotondo

<label>Soil:</label>Medium-textured volcanic tuff
<label>Average vineyard age:</label>23 years old
<label>Estensione del vigneto:</label>3.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in 7-8 hl earthenware jars, maceration in the same filled and closed containers for about 12 months.
<label>Sulfur dioxide:</label>na

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Sassotondo (6)

'Monte Rosso' Toscana Rosso Igt

'Franze' Toscana Rosso Igt

'Monte Calvo' Ciliegiolo Maremma Toscana Doc

'San Lorenzo' Ciliegiolo Maremma Toscana Doc

Ciliegiolo Maremma Toscana Doc

'Poggio Pinzo' Ciliegiolo Maremma Toscana Doc