Enrica and I, many years ago, started looking for a place where we could move with our family and where we thought we would live out our final years.
A favourable circumstance allowed us to buy an abandoned farmhouse in a place we had always considered 'magical'.
As in all projects, there was an immediate need to reconcile desires and economic means, without ever giving up the behaviours dictated by our culture.
In this place, the wisdom of the peasants has always identified the vocation for the cultivation of the vine, ever since the ancient Etruscans, to whom we owe the cultivation of rows of vines.
So we also tried wine cultivation and wine production.
The results were immediately very good and we began to export, obtaining the means and the confirmation to continue our project.
The vine has taught us wisdom and in the field we have had confirmation of what our 'elders' have always taught us: hard work, respect and honesty.
Just as in the vineyard, before the harvest, we look for maturity, for the truth of a year of long work, at the end of our lives in the light of that truth we will discover why.
Sesta di Sopra is an estate of 44 hectares located south of Montalcino, 4 km from Castelnuovo dell'Abate.
It was purchased in 1980. After restoring the farmhouse, almost certainly an ancient watchtower, two hectares of olive groves were recovered, followed by the planting of a first vineyard and then a second for a total of 2.8 hectares.
The farm has a favourable position for soil composition and microclimate. Careful family management has given particular importance to the planting of the vineyards, in order to follow the most modern viticultural techniques.
The vineyards, planted in the early 1990s with a selection of Sangiovese Grosso clones, are trained (spurred cordon system) on medium-textured soils, tending to be calcareous, which give reduced vigour to the plants with low production yields and high-quality grapes.
The company owns about 4 hectares of vineyards.
The oldest vineyard, from which we produce the Brunello, is 29 years old, while the remaining part has an average age of 10 years.
The cellar is small but functional, with 30 hectolitre Slavonian oak casks, French oak barriques and steel barrels. Here the vinification is carried out with pre-fermentative maceration at low temperatures.
In addition, a long maceration of the wine on the marc takes place, respecting the best tradition but controlling the temperature during fermentation.