Winery

With its stone facade, it integrates into the landscape thanks to the underground structure

The small cellar where Vasco Sassetti began storing his wines in 1900 has been relocated about one kilometer from Castelnuovo dell'Abate in the Pianacci area, in the heart of our vineyards. The current cellar was built in 2004. With its stone facade and semi-buried volumes, it blends perfectly into the surrounding landscape. Inside, all the post-harvest stages are carried out. It is used for the reception and selection of grapes, vinification, aging, bottling, and the subsequent shipment of the finished product.

Grape Reception

The processing cycle in the cellar begins in the second half of October

Manual harvesting takes place in the second half of October, as the finest and perfectly ripe Sangiovese grapes are chosen to best express the Marasca cherry. Subsequently, there is a selection of the grapes, which are then destemmed and lightly pressed.

Vinification

From the separation of impurities in the pressed grapes to the cutting of the must

Vinification is based on the separation of all the vineyard particles until the moment of the final cut, thus exploiting the different characteristics offered by the vineyards. The must rests for about 20 days in steel barrels before undergoing the aging process.

Aging and Refinement

Depending on the type of wine, methods and times are adjusted

For Brunello, large Oak barrels are used, with an aging period of about five years, six for the reserve, plus a bottle refinement period ranging from four to six months. Rosso di Montalcino requires only one year of aging, while the IGT Ginepro is refined for four months in "barriques."

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