Sesta di Sopra

The search for a new home

Before acquiring Sesta di Sopra, Enrica, another member of her family and a close friend began looking for a place where their families could move and spend the later part of their lives. A favourable opportunity enabled them to buy an abandoned farmhouse in a setting they regarded as special. Their project had to reconcile their ambitions with limited financial means while remaining consistent with the values in which they had been raised.

Local farming tradition had long associated the site with viticulture. The founding family connected this history to the Etruscans and the early cultivation of vines in rows, then began growing grapes and making wine themselves. Early results encouraged them to export. The resulting income and commercial validation allowed the project to continue.

1980: acquisition and restoration

The 60 ha estate was acquired in 1980. Its abandoned farmhouse—considered likely to have originated as a watchtower—was restored. Two hectares of olive groves were recovered, after which the family planted a first vineyard and subsequently a second, bringing the vineyard area to 4 ha.

Vineyard development

A group of vineyards was planted in the early 1990s with selected clones of Sangiovese Grosso. Family management placed particular emphasis on vineyard establishment and the use of modern viticultural techniques. The vines were trained to spurred cordon on medium-textured, predominantly calcareous soils, conditions associated at the estate with restrained vigour, low yields and high-quality fruit.

The current vineyard holding remains approximately 4 ha. The oldest vineyard supplies the fruit associated with Brunello and is described as 42 years old, while the balance of the vineyards averages about ten years of age. The oldest site is now identified with the name Magistra and contains the Sangiovese Grosso clone BBS 11.

From initial production to Magistra

The family's first successful wines led to exports and helped finance the continuation of the estate project. The 2018 vintage marked the first market presentation of Brunello di Montalcino DOCG Magistra, a selection from the named vineyard. The initial release comprised 1,000 bottles.

2026: closer participation in the estate

In 2026, the Wine Club included two Legacy programmes tied to Rosso di Montalcino and Brunello di Montalcino. Members select vineyard rows, receive updates through the growing and production cycle, participate in the harvest, and receive wine from a separate fermentation and dedicated barrel. Bottling and labelling are intended to preserve the story of the member's participation.

Family management has centred vineyard development on modern viticultural techniques while retaining the estate's agricultural traditions. Sangiovese Grosso is trained to spurred cordon on medium-textured, predominantly calcareous soils. The naturally restrained vigour of these sites, together with active control of vegetative growth, is used to contain yields and pursue high-quality grapes.

Cultivation in the Rosso di Montalcino vineyards seeks a balance between vegetative growth and controlled production. In the Brunello vineyards, canopy development is managed with the explicit objective of low yields and high fruit quality. Clonal material is selected according to both the intended use of the grapes and the characteristics of each vineyard microzone.

At least part of the crop is hand-harvested: grapes from the younger vineyards are picked manually with close attention to fruit integrity. Rosso di Montalcino harvesting takes place at the end of September, while the first Magistra selection was also harvested in late September.

The cellar is small and functional. Its principal vessels are 30 hl Slavonian oak casks, French oak barriques and stainless-steel tanks.

Vinification combines traditional practice with temperature-control technology. A low-temperature pre-fermentation maceration precedes fermentation, followed by an extended period of contact between the wine and skins. Fermentation temperatures are controlled. Across the production descriptions, the aim is to preserve grape integrity and manage the extraction of colour and tannins.

The cellar's range of vessels permits maturation in stainless steel, French oak barriques and large Slavonian oak casks, depending on the intended expression. The Magistra programme also demonstrates the use of smaller 10 hl Slavonian oak casks and prolonged bâtonnage.