"sass'alSole" Montecucco Rosso DOC
Consisting exclusively of Sangiovese (100%), it is an autochthonous single grape wine, which fully incorporates the Tuscan tradition but which, thanks to its gustatory and olfactory peculiarities, differs markedly from other Sangiovese based wines that are produced in Tuscany, and probably within the “Montecucco DOC” denomination itself.
Sass’alSole combines the characteristics of some “important wines”, such as the heat given from the alcohol content, the elegance and the high persistence, to a drinkability donated by an intense fruity bouquet and a slight spiciness. You will therefore find that two souls coexist in sass’alSole, a lightness linked to good acidity, to the elegance and roundness of tannins on one side and a persistent and alcoholic structure with hints of tertiary aromas on the other side.
It is the wine that represents the company’s “core business”, both in terms of number of bottles produced annually (about 12,000), and for the excellent value for the money. The grape is produced in vineyards that were planted between 2005 and the 2006, located on top of a hill about 300 meters above sea level. The agronomic management of the vineyard follows the guidelines of organic farming, although still uncertified.
The harvest is done manually, usually in the last week of September, when the grape reaches the perfect balance of sugar content, phenolic extractability and acidity content. The adopted practices for the winemaking and the subsequent wine aging are minimalist. In particular, the fermentation is carried out in stainless steel tanks with the addition of selected yeasts and the subsequent maceration on the skins for about 10-18 days.
After racking, the wine is left to rest in stainless steel for about 4 months, during which the malolactic fermentation is carried forward in a natural way. It is during this period that the wine loses most of the material in suspension, stabilizing itself. In late winter half of the mass is transferred in concrete tanks. The remaining part is transferred in wooden Tuscan casks. In this case it is a specific enological choice that confers wine just a minimum part of the taste-olfactory characteristics related to the use of the wood. After about 12-18 months, the two wine masses are joined and after about a month the wine is bottled. It rests bottled for 6 months before being placed on the market.