What does Sassoalloro taste like?

Blackberry and cherry fruit with black pepper, violet and graphite notes, finishing soft and silky with well-integrated tannins.

What grape is Sassoalloro made from?

100% Sangiovese Grosso from the Biondi Santi family's proprietary BBS11 clone, the same clone used at their Montalcino estate.

What food pairs well with Sassoalloro?

Grilled red meats, roast pork and tomato-based pasta dishes; its silky tannins also suit semi-hard aged cheeses.

How long is Sassoalloro aged?

14 months in non-toasted barriques from the Tronçais forest, followed by a period of bottle refinement before release.

CuvéeMorellino di ScansanoRed

Sassoalloro

サッソアッローロ

Castello di Montepò

About Sassoalloro

Style: Red
Grape Varieties: Sangiovese Grosso (BBS11 clone)
Price Range: ¥4,500-6,500; Japan retail; reference range based on Japanese wine-shop listings
Alcohol: 14%

Castello di Montepò's flagship wine, first produced in 1991 and named after a volcanic erratic boulder ('sasso') found on the estate. Made from 100% Sangiovese Grosso of the family's proprietary BBS11 clone, hand-harvested in late September and aged 14 months in non-toasted barriques from the Tronçais forest. Compact ruby red in the glass, it opens with black pepper, blackberry and cherry fruit alongside violet, graphite and earthy undertones, finishing soft, round and silky-tannined.

Sommelier's Note

The clearest expression of the BBS11 clone at an accessible price — this is the wine to taste before anything else from the estate.

New to wine?

An approachable, food-friendly Sangiovese that shows the estate's house style without the price tag of its top wines.

Food Pairings

A versatile Sangiovese that suits grilled red meats, roast pork and semi-hard aged cheeses; its silky tannins and bright acidity also work well with tomato-based pasta dishes.

When to drink it

Everyday dinners, casual gatherings with grilled meats

Terroir & Winemaking

100% Sangiovese Grosso (BBS11 clone), hand-harvested end of September. Vinified in stainless steel with indigenous yeasts, then aged 14 months in non-toasted barriques from the Tronçais forest before bottle refinement. Farmed without irrigation to encourage deep rooting and fruit concentration.

About the producer

Castello di MontepòThe Maremma estate where the Biondi Santi family still makes wine by hand.Visit the producer page →

More wines from Castello di Montepò

See all wines from this producer →

Frequently Asked Questions

What does Sassoalloro taste like?: Blackberry and cherry fruit with black pepper, violet and graphite notes, finishing soft and silky with well-integrated tannins.
What grape is Sassoalloro made from?: 100% Sangiovese Grosso from the Biondi Santi family's proprietary BBS11 clone, the same clone used at their Montalcino estate.
What food pairs well with Sassoalloro?: Grilled red meats, roast pork and tomato-based pasta dishes; its silky tannins also suit semi-hard aged cheeses.
How long is Sassoalloro aged?: 14 months in non-toasted barriques from the Tronçais forest, followed by a period of bottle refinement before release.

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