Even inexperienced wine drinkers know that Tuscany is one of the 5 most important wine-growing regions in the world
. That alongside the region, the person, the maker, the winemaker, also stands, 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 almost seems "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 character - much like his wines! His Brunello di Montalcino has long been among the best of its kind, achieving outstanding ratings in the international press, which called him a "powerhouse," quickly making him a secret tip among connoisseurs. Opinions on his traditional style are divided - reactions range from adoration to total rejection, but everyone agrees on one thing: these are great wines.
Besides a wine production of about 80,000 bottles per year, the Italian has another passion, because Vasco Sassetti is not just a winemaker! Until about 40 years ago, the so-called
"mezzadria" still existed in the region - on large estates, self-sufficiency with everything the estate produced was 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 craft.
His sausage and ham specialties, his sheep cheese, and the spectacular olive oil have a large fan base worldwide. The Sassetti family today owns about 45 hectares of land in the Montalcino region, of which about 9 hectares are planted with vines. Vasco has well prepared the generational change for the winery and
butchery, so his life's work can continue carefree in the old tradition.
No easy legacy, as hardly any winemaker in Montalcino subjected their wines to such strict selection as Vasco Sassetti. Legendary were his fits of rage when he downgraded an entire vintage and did not release a Brunello
on the market. Quote: "Then this year there will only be the Rosso!".
In 2009, Vasco died after a long battle with cancer. His nephew Massimo Lanzini took over starting with the 2004 vintage.
The magnificent Brunello from this year clearly shows that continuity is ensured here and Vasco's legacy has been placed in good hands.
Since 2023, the next young generation, Maura and Michele Bartalucci, are also involved.
Traditional wines, vinified from only one grape variety, certainly represent the greatest challenge for the top winemakers in the world. Besides Burgundy (Pinot Noir) and Barolo (Nebbiolo), Brunello di Montalcino is also vinified from only one grape variety, the Sangiovese grape (also known under numerous other names such as "Brunello Grosso"). The winemaker therefore has no room to compensate for vintage weaknesses in one grape variety with others.
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 into Ganymed stainless steel tanks, where it ferments at controlled temperature. Then it is aged in 30hl barrels made of French oak.
After 3 years (and not – as regulations require – 2 years) of barrel aging and 18 months of bottle aging, the Brunello is released on the market in the 5th year after harvest (Riserva 6 years).
Since 2016 also with brand new pretty apartments.
Link to the Agriturismo
