History
Acquisition of Citille di Sotto — 1961
In 1961, Livio Innocenti and his father, Sabatino, acquired the property at Citille di Sotto. The land already supported viticulture and olive growing. The family subsequently renewed and expanded the existing vineyards and olive groves, adapting its work to natural challenges and investing in modern, sustainable cultivation techniques.
Transfer to the third documented generation
Livio inherited Sabatino’s connection to the land and passed it to his sons, Gianni and Massimo Innocenti. The brothers now manage the agricultural estate directly, continuing the family’s work in the vineyards, olive groves and cellar.
Livio’s 2017 appassimento project
In 2017, Livio undertook a special vinification shaped by the character of that harvest and by the decision to employ appassimento. He personally selected the grapes in the vineyard. They were then left to dry at the estate and fermented during the winter. The process was followed by prolonged maturation in French oak and an equally long period in bottle.
The resulting dry wine retained pronounced impressions of sweet grapes. It was intended for the end of a meal or contemplative drinking. In recognition of Livio’s work during the final years of his life, his children decided to sign every bottle personally; production was limited.
Terroir
Location and topography
The estate lies at Citille di Sotto in Montalcino, on gentle, well-exposed hills overlooking the town. The principal estate description places the vineyards at approximately 350 metres above sea level. Technical information for the wines gives vineyard elevations between 300 and 350 metres, with south-westerly exposures and gradients of 10–15%. The general estate exposure is described as south-facing.
Soil and water availability
The vineyard soil is clayey-sandy, moderately stony and permeable. Its clay component provides a gradual water reserve, helping regulate the vines’ access to moisture.
Climate, airflow and natural protection
The climate is Mediterranean and supports even, progressive grape ripening and the development of phenolic and aromatic constituents. Favourable exposure and constant ventilation assist the complete development of the bunches. Monte Amiata forms a natural barrier in the background, protecting the vineyards from adverse events including hail and sudden storms.
Winemaking
The vineyards and olive groves are cultivated with the stated aim of integrating them into the ecosystem without disturbing its natural balance. Since the family acquired Citille di Sotto, it has renewed and expanded the plantings and invested in modern, sustainable cultivation techniques.
Clay in the soil provides a gradual reserve of water, while favourable exposure and constant ventilation support bunch development. Harvest normally animates the hills during the second half of September. Grapes are picked carefully by hand and transferred to the winery for vinification.
Sangiovese is the dominant variety. Smaller plots are planted with Cabernet Sauvignon and Merlot. The documented training systems are bilateral double spur-pruned cordon for Sangiovese and single spur-pruned cordon for the Cabernet Sauvignon and Merlot plantings, at respective densities of 3,700 and 4,166 vines/ha.
The documented red-wine process centres on alcoholic fermentation with extended skin contact, progressively scheduled pump-overs and temperature control at no more than 29–30°C. Malolactic fermentation is completed immediately after the wine is drawn off the skins.
One shorter-maceration protocol uses 8–10 days on the skins with frequent, progressively reduced pump-overs, followed by cold racking. The estate therefore applies different maceration lengths according to the intended wine.
Maturation includes Slavonian oak and French oak. The Sangiovese wines are matured in Slavonian oak, including 30 hl casks, for periods ranging from 6 to 36 months in the currently presented protocols. French oak casks of 225 litres are used for 12 months for the Sangiovese, Merlot and Cabernet Sauvignon blend. Bottle maturation ranges from 6 to 12 months in the documented regimes.
For Livio Innocenti’s 2017 appassimento project, grapes were personally selected in the vineyard, dried at the estate and fermented during winter. The dry wine then underwent prolonged maturation in French oak followed by an equally long period in bottle.
Brunello-grape pomace is also distilled, and the resulting grappa is matured in barriques.
Philosophy
The estate defines its identity through tradition, simplicity, genuineness and taste. Family continuity is central: the passion and respect for the land associated with Sabatino and Livio have passed to Gianni and Massimo, who directly manage the property.
Its agricultural approach is framed around integration with the ecosystem and preservation of its natural balance. The renewal and expansion of the vineyards and olive groves have been accompanied by investment in modern, sustainable cultivation techniques, combining inherited agricultural practice with contemporary methods.
In production, the family links decades of experience with a consistent pursuit of high quality. Livio’s 2017 appassimento project also illustrates a willingness to adapt vinification to the particular character of a vintage and to carry a small, highly personal project through extended maturation.