Even inexperienced wine drinkers know that Tuscany is one of the 5 most important wine regions in the world
. That alongside the region, there is also the person, the maker, namely the winemaker, is part of it.
Behind every great wine is an idea, a vision.
In numerous conversations with wine legends like Aldo Conterno, Marcel Guigal, Robert Mondavi, J. J. Prüm, and many other great personalities, I was able to learn a lot about wine. Sometimes it seems almost "brutal" when wine is defined only by its points and ratings.
One of the few who successfully resisted this "spectacle and fairground hustle" was Vasco Sassetti. Truly a maker and winemaker with edges and corners - similar to his wines! His Brunello di Montalcino has long been among the best in his profession, achieving outstanding ratings in the international press, which labeled him as a "powerhouse," quickly making him a secret tip among connoisseurs. While opinions on his traditional style are divided - ranging from deification to total rejection, everyone agrees on one thing: They are great wines.
In addition to a wine production of about 80,000 bottles per year, there is another passion of the Italian, because Vasco Sassetti is not just a winemaker! Until about 40 years ago, the so-called
"mezzadria" existed in the region - on large estates, self-sufficiency with everything the estate produced was quite normal.
Wine, olive oil, cheese, meat, flour, and honey, wood, and even terracotta tiles were produced completely self-sufficiently. Vasco's parents lived in this tradition, and so the son learned the butcher's trade.
His sausage and ham specialties, his sheep cheese, and the spectacular olive oil have a large fan base all over the world. The Sassetti family now owns about 45 hectares of land in the region around Montalcino, of which about 9 hectares are planted with vines. Vasco has well prepared the generational change for the winery and
butchery, so that his life's work can be continued carefreely in the old tradition.
Not an easy legacy, as hardly any winemaker in Montalcino subjected his wines to such strict selection as Vasco Sassetti. Legendary are his outbursts of anger when he declassifies an entire vintage and has not released any Brunello
on the market. Quote: "Then this year there is only the Rosso!".
In 2009, Vasco died after a long battle with cancer. His succession was taken over by his nephew Massimo Lanzini already with the 2004 vintage.
The magnificent Brunello from this year clearly shows that continuity is ensured and Vasco's legacy has been placed in good hands.
Since 2023, the next young generation, Maura and Michele Bartalucci, is also involved.
Traditional wines, vinified from only one grape variety, certainly represent the greatest challenge for the top winemakers in the world. In addition to Burgundy (Pinot Noir), Barolo (Nebbiolo), the Brunello di Montalcino may also be vinified from only one grape variety, the Sangiovese grape (also known by numerous other names such as "Brunello Grosso"). The winemaker has no leeway to compensate for vintage weaknesses in one grape variety with other grapes.
The new cellar located in the middle of the vineyards allows for the immediate, gentle processing of the grapes.
After a gentle pressing in the Bucher press, the wine goes for the first fermentation in Ganymed steel tanks, where it is fermented at controlled temperature. Then follow 30hl barrels made of French oak.
After 3 years (and not - as per regulations - after 2 years) of barrel aging and 18 months of bottle aging, the Brunello is released in the 5th year after the harvest (Riserva 6 years).
Since 2016, also with brand new beautiful apartments.
Link to the Agriturismo
