About this wine
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.
An approachable, food-friendly Sangiovese that shows the estate's house style without the price tag of its top wines.
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."
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
Specs
- Grape Varieties
- Sangiovese Grosso (BBS11 clone)
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥4,500-6,500 (Japan retail; reference range based on Japanese wine-shop listings)
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.
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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The estate's Super Tuscan blend, named after the medieval skewers ('schidioni') traditionally used in the Maremma to roast game. Composed of 40% Sangiovese Grosso BBS11, 40% Cabernet Sauvignon and 20% Merlot, it is aged 24 months in Tronçais French oak barriques followed by a further 6 months in stainless steel before bottling. Intense ruby-garnet in color, it offers dark cherry, ripe plum, vanilla and Mediterranean herb aromas, a velvety core of black fruit and cocoa, firm but refined tannins, and a long finish of wild-game spice and minerality.
モレッリーノ・ディ・スカンサーノ
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RedSangiovese Grosso (BBS11 clone) · Cabernet Sauvignon
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ジェット
JeT
RoséSangiovese Grosso (BBS11 clone)
An aromatic rosato made entirely from Sangiovese Grosso BBS11 — the name 'JeT' referencing Jacopo and Tancredi Biondi Santi, father and son at the helm of the estate. Grapes are harvested in early September and pressed extra-softly, then vinified 'in white' at low temperature with no skin contact. The result is a pale apricot hue with bright peach shimmers, a nose of wild berries, peach, white flowers, spice and grapefruit pith, and a dry, fleshy, fresh palate of baby wild strawberries, florals, spice and salinity.
ポッジョ・フェッロ
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RedSangiovese Grosso (BBS11 clone)
One of three single-vineyard 'Cru' bottlings introduced from the 2019 vintage, alongside Maceone and Fontecanese, following a micro-zoning study of the estate's 55 hectares of vines. Poggio Ferro ('iron hill') takes its name from the brick-red flysch soils of its south-facing plot at 322-345 meters elevation, exposed to the winds that flow down from Montalcino toward the coast. Made from 100% Sangiovese Grosso BBS11 and aged in Stockinger and Taransaud barrels, it shows elegant spicy tones, ripe fruit and a seamless integration of cedar and light toast.
マチェオーネ
Maceone
RedSangiovese Grosso (BBS11 clone)
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