Even inexperienced wine drinkers know that Tuscany is one of the 5 most important wine-growing regions in the world.
It also includes the people, the makers, that is, the winemakers.
Behind every great wine is an idea, a vision.
In numerous conversations with wine legends such as Aldo Conterno, Marcel Guigal, Robert Mondavi, J. J. Prümm 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 corners - similar to 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.
In addition to a wine production of about 80,000 bottles per year, the Italian has another passion, because Vasco Sassetti is not only 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 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 today 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 carried on carefree in the old tradition.
Not an easy legacy, because hardly any winemaker in Montalcino subjected his wines to such a strict selection as Vasco Sassetti. Legendary are his fits of rage when he declassifies an entire vintage and does not release 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 successor, his nephew Massimo Lanzini, already took over with the 2004 vintage.
The magnificent Brunello from this year clearly shows that continuity is guaranteed 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), Barolo (Nebbiolo), the Brunello di Montalcino, vinified from only one grape variety, the Sangiovese grape (also known under numerous other names such as "Brunello Grosso"), is also allowed. The winemaker therefore has no room 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 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 follow 30hl barrels made of French oak.
After 3 years (and not - as prescribed - after 2 years) of barrel aging and 18 months of bottle aging, the Brunello is released on the market in the 5th year after the harvest (Riserva 6 years).
Since 2016 also with brand new pretty apartments.
Link to the Agriturismo
