Sassontino originates from one of the historic vineyards of the Casanova estate, whose sandy soil offers a Piedmontese interpretation of Sangiovese. The scents are floral, with notes of black cherry and currant. The palate is decisive and dry, with a savory and captivating finish.
Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation is done in French oak barrels, of which 20% is new and the balance in used oak (2nd passage), followed by 24 months of aging. Finally, bottle-aged for at least 100 months.
Pappardelle Chianina ragù, Caciucco (Italian fish stew)
Sassontino a Terricciola (Pi)
200 m. a.s.l.
Average age of the vines
Sandy, of marine origins and rich with oceanic sediments.