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| Grape | Sangiovese Grosso |
| Style | Dry, Red, Medium Bodied, Red Fruits, Spice, Floral, Elegant, |
| Country | Italy |
| Region | Maremma, Tuscany |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | Sustainable |
Jacopo Biondi Santi Castello di Montepò Sassoalloro is a bright, dynamic Sangiovese with an impressive pedigree. The name Sassoalloro (first vintage 1991) references a volcanic boulder on which legends have been built. It presents with a brilliant ruby colour, a nose of red fruits and hints of violet, and a palate of remarkable elegance, roundness, and equilibrium.
Pair Jacopo Biondi Santi Castello di Montepò Sassoalloro with red meat dishes such as lamb, pasta in herby tomato sauces or any Tuscan foods. It provides a robust flavour that elevates any meal and adds a touch of classic Tuscan charm.
About the Producer
The Biondi Santi family has earned a place in the tradition of Italian wine thanks to the lively and passionate inventiveness that has distinguished it since the very beginning. The roots of this brilliant adventure go back to the 1800s, when Ferruccio Biondi Santi planted the first Montalcino vineyard with vines of a selected clone of Sangiovese, called Sangiovese Grosso or Brunello: it was the first step towards a new way of making wine that would soon in the history of Italian wine. Today it continues to improve under the leadership of Jacopo with the future secure thanks to help from his children, Tancredi, Clemente and Clio.
Vineyard and Winery
Produced in the Maremma region of Tuscany, this wine is made exclusively from Sangiovese Grosso grown in galestro soils, which lend elegance and character to the finished wine. The vineyards are managed using traditional methods, with vines planted at a spacing of 0.8 x 2.4 metres and trained using the spurred cordon system. The grapes are harvested entirely by hand, typically around September 20th, ensuring optimal ripeness and quality.
Following harvest, the wine undergoes traditional red vinification, with both alcoholic and malolactic fermentations carried out in stainless steel vats to preserve freshness and purity of fruit. It is then aged for 12 months in French barriques, before a further 3 months of bottle aging, allowing the wine to develop balance, complexity, and refinement.