Vasco Sassetti

History

1900: Vasco Sassetti’s beginnings

Vasco Sassetti began producing wine in Castelnuovo dell’Abate in 1900. His original holding consisted of four hectares of vineyards and a small cellar where the wines were stored. His enthusiasm, passion and entrepreneurial outlook formed the basis of the agricultural business that later carried his name.

1985: expansion of the estate

In 1985 Vasco began searching for additional plots and studying a more functional organization suited to the future development of the business. The expansion was undertaken with the collaboration of his cousin Terzilio Lanzini and Giovanna.

2004: a new cellar at Pianacci

The original cellar was replaced by a new facility in 2004. Built in the Pianacci area, approximately one kilometre from Castelnuovo dell’Abate and in the heart of the vineyards, the new cellar consolidated grape reception, selection, vinification, maturation, bottling and dispatch in a single building. Its stone façade and semi-subterranean volumes were designed to integrate with the surrounding landscape.

2009: continuity under the Lanzini family

Vasco Sassetti died in 2009. The Lanzini family continued the winegrowing business and the historic Osteria Bassomondo. The family also began an agritourism activity through the recovery of the Fraschetta farm and retained a strong involvement in Montalcino Salumi Srl at Campagnatico in the Province of Grosseto.

Subsequent development

The original four hectares grew into holdings described as approximately 20 hectares, principally around Montalcino and Castelnuovo dell’Abate, while additional vineyards were established at Montenero d’Orcia for Toscana IGT production. Investment in newer vineyards included the introduction of Sangiovese clones characterized by loose bunches and small berries, selected to give greater colour and extract.

Agriturismo Fraschetta was renovated in 2016 within a traditional stone farmstead surrounded by estate vineyards. The present family enterprise combines wine production with the agriturismo, Osteria Bassomondo and an ongoing presence in Montalcino Salumi.

1900Vasco Sassetti began producing wine at Castelnuovo dell’Abate with four hectares of vineyards and a small cellar.

1985Vasco began searching for new plots and planning a more functional business structure with the collaboration of Terzilio Lanzini and Giovanna.

2004A new stone-faced, semi-subterranean cellar was built at Pianacci, approximately one kilometre from Castelnuovo dell’Abate.

2009Vasco Sassetti died; the Lanzini family continued the winegrowing business and Osteria Bassomondo, began the Fraschetta agritourism activity and retained its involvement in Montalcino Salumi Srl.

2016The traditional stone property housing Agriturismo Fraschetta was renovated.

Recent yearsThe estate invested in new vineyards and introduced loose-bunched, small-berried Sangiovese clones intended to increase colour and extract.

Terroir

The estate’s vineyards are distributed among Montalcino, Castelnuovo dell’Abate and Montenero d’Orcia. The Fraschetta vineyards occupy the top of a hill approximately 800 metres from Montalcino’s historic centre, in the direction of Castelnuovo dell’Abate, with a broad outlook across the Val d’Orcia toward Monte Amiata.

Pianacci lies approximately one kilometre from Castelnuovo dell’Abate. This is the estate’s largest vineyard area: the cellar stands between two vineyards, with two further vineyards across the road and the Abbey of Sant’Antimo visible nearby.

Colombaiolo lies beyond the Abbey of Sant’Antimo, above the medieval abbey from which it takes its name. The vineyard faces south and is enclosed by hills on its other sides. This position creates a warm, sheltered setting protected from colder winds. Surrounding woodland influences the composition of the soil and the aromatic character associated with its wines.

The Montenero d’Orcia vineyards are in the Province of Grosseto. Their clay-sandy soils contain abundant gravel and a high mineral component, qualities associated with greater savouriness and minerality in the grapes. The broader description of the estate’s Sangiovese likewise links its savoury, mineral character to clay-sandy soils rich in coarse material and minerals.

Winemaking

Manual harvestSangiovese is picked by hand in the second half of October at full ripeness.

Grape selectionBunches are selected before destemming and light crushing.

Separate vineyard lotsVineyard parcels remain separate through vinification until the final blend.

Steel vinificationMust remains in steel for approximately 20 days before maturation.

Large-oak maturationBrunello, Brunello Riserva and Rosso di Montalcino mature in large oak casks.

Integrated cellarThe semi-subterranean Pianacci facility handles every stage from grape reception through bottling and dispatch.

All vineyards are Guyot-trained and cultivated in alternating rows. Crop rotation has been practiced for years to increase organic matter in the vineyard and reduce dependence on fertilizers.

The most common spacing in new plantings is stated as 2.50 × 0.80 m, while older vineyards use 3 × 1 m spacing. More recent vineyard investment has introduced Sangiovese clones with loose bunches and small berries, selected for grapes capable of yielding greater colour and extract.

Sangiovese is harvested manually in the second half of October. The picking decision focuses on fully ripe, high-quality grapes capable of expressing the desired marasca-cherry character. A further selection follows at the cellar before destemming and light crushing.

Cellar

The present cellar was completed in 2004 at Pianacci, approximately one kilometre from Castelnuovo dell’Abate and surrounded by estate vineyards. A stone façade and semi-subterranean volumes integrate the building into the landscape. All post-harvest operations take place there: grape reception and selection, vinification, maturation, bottling, storage and dispatch of finished wine.

Reception and vinification

Manual harvesting of Sangiovese takes place in the second half of October. Selected, fully ripe bunches undergo an additional cellar selection, followed by destemming and gentle crushing.

Vineyard lots remain separate through vinification until the final blend, allowing their differing characteristics to be assessed and used independently. The must remains in steel for approximately 20 days before maturation.

Maturation

Large oak casks are central to the maturation of the Montalcino wines. Current individual production specifications give Brunello di Montalcino four years in large oak followed by four months in bottle, Brunello di Montalcino Riserva five years in large oak followed by six months in bottle, and Rosso di Montalcino one year in large oak. Il Ginepro is matured for four months in barriques.

Philosophy

Vasco Sassetti presents its approach as a continuation of the founder’s passion through a combination of tradition and innovation. Traditional elements include manual harvesting, separate handling of vineyard lots and maturation of the Montalcino wines in large oak casks. Innovation is expressed through the purpose-built 2004 cellar and investment in new vineyards and selected Sangiovese clones.

In the vineyard, long-term crop rotation is intended to build organic matter and reduce fertilizer requirements. The estate’s parcel-by-parcel vinification is designed to preserve and use the differing characteristics of its vineyards until the final blend.

The family’s activities beyond wine are framed around maintaining Tuscan agricultural and culinary traditions, linking estate wine, olive oil, grappa, cured meats, hospitality and home-style cooking.