Exporter to Europe Exporter to Asia Exporter to North and Central America

sassotondo Az. Ag. Carla Benini

c.s. pian di conati 52 - sovana, 58010 Sorano
Italy

Telephone +39 0564 614218
info@sassotondo.it

Trade fair hall

  • Hall 16 / E31
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand E31

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana
  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.05  Ecological Wines

Ecological Wines

Our products

Product category: Toscana

BIANCO DI PITIGLIANO

denominazione di origine controllata

Grapes: Trebbiano 70%, Sauvignon 15%, Greco 10%, altre 5%

The grapes come from our vineyards in Sovana, and are grown on spurs and guyots, on tuffaceous soils.
Grapes are picked and selected manually; they are then made into wine separately. The pressed grapes with their peel undergo cold maceration for about 12 hours. A small part of the grapes ferments in new barriques; the other part ferments in steel at a controlled temperature of about 16°. At the end of the fermentation process, wine is left on yeasts for about 1 month and is then finally assembled. It is placed on the market after 2 months of bottle refinement.

This wine has an intense, straw yellow colour, with a fresh menthol, white fruit and flower fragrance, salty mineral notes emerging after areation. It is dry and full-bodied and has a long persistence.

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Product category: Toscana

CILIEGIOLO

maremma toscana
indicazione geografica tipica

Grapes: Ciliegiolo 90%, Alicante 10%

Cilegiolo from our vineyards in Sovana and Pitigliano. Partly old (35 years) and partly new vineyards; growing system: the old ones are double guyoted with 2500 / 3500 plants per hectare; the new ones are spurred and “alberello” disposed with 6000 plants per hectare.
Grapes are picked and selected manually. The fermentation process happens without the addition of yeasts and it lasts, with maceration, between 15 and 20 days. Maturation for some months in steel. It is sold after 3 months of bottled refinement.

Ruby red colour, with beautiful vivacity; the bouquet is intense and consistent with notes of whiteberry and red cherry, plum and a touch of white pepper. The taste is dry, warm and soft thanks to the non intrusive tannins and to a balsamic touch.

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Product category: Toscana

SOVANA

rosso superiore
denominazione di origine controllata

Grapes: Sangiovese 60%, Ciliegiolo 30%, Merlot 10%

A base of Sangiovese with the addition of Ciliegiolo and Merlot from our vineyards in Sovana and Pitigliano.
Vineyards are partly old (35 years), and partly new; growing system: the old ones are guyoted with 2500 / 3500 plants per hectare, the new ones are spurred and “alberello” disposed with 6000 plants per hectare. Grapes are picked and selected manually and the different types are made into wine separately.
The fermentation happens without the addition of yeast and it lasts, with maceration, between 25 and 30 days.
Wines mature part in steel and part, for 8/12 months, in barriques. Subsequently assembled and bottled, the wine is sold after at least 6 months of bottle refinement.

Ruby colour, intense and consistent. The bouquet is ample: cherry jam, but also elder berries, Cheirantus, cedar wood and black pepper. It has a warm and concentrated flavour, without being heavy; it is dry and soft thanks to the presence of soft tannins.

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About us

Company details

We first came here in 1990. My husband, Edoardo Ventimiglia, was a documentary film director in Rome with a small old family studio, his grandfather had been Hitchcok’s first cameramen, and I, Carla Benini, born in Trento, was an agronomist, dreaming a job in the open and spending my days on office work, airplanes and hotels. Slowly but unavoidably we lost interest in our city jobs.
There was not much when we started, only one hectare of vineyard, a house in bad shape and a land that had been abandoned for years, but gradually things evolved. In 1997 the first harvest in our restored cellar, our first bottle.. Each day we revise our project, and work together with our collaborators and our oenologist and friend Attilio Pagli to make it real. Each day we are glad to have crossed over into this dimension.

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