THE ANCIENT CELLAR
PASSION FOR WINE
The Sassi di San Giuseppe farm was founded in 1896 and has been producing wine in the historic farmhouse of the Gentili family ever since.
The cellar is small but very suggestive, expertly restored down to the smallest details. The scent of wine, musts and indigenous yeasts can be perceived as soon as you enter the premises.
When you descend into the underground cave used as a barrel cellar, listening to the family’s 19th-century stories, you feel like you’re entering an ancestral world that has now been lost.
The estate has a total of about 2 hectares of vineyards, and has been organic since 2009. It has always produced so-called “natural” wines. Small batch fermentations result in a clean, well-produced wine that does not require the use of chemical additives normally necessary for the production and preservation of large quantities.
The planting distance is 3 meters between the rows for 1.2 meters of inter-vine, hoeing is carried out around the vines and grassing is done between the rows with periodic shredding.
This leaves the soil fresher and above all rich in flora and underground fauna, which produces natural humus, very important for oxygenation and the softness of the soil; and also surface fauna such as bees, essential for pollination, or ladybugs, for the fight against aphids on the plants.
Our Wines
Rosso Crudo
2017
Rosso Crudo is a blend of red grapes typical of the Piceno area, 14.5 percent alcohol, with low total sulfur dioxide content. The must undergoes soft pneumatic pressing, less than 1 bar, once fermented it is first placed in steel then once cleaned, after a few months it is racked into French oak barriques where it remains for at least 5 years before being bottled and aged. It is aged in underground caves with constant temperature and humidity. The wine is not filtered.
Dolium
2022
Dolium is a wine with pure red grapes, 13.5 degrees alcohol. The must undergoes a soft pneumatic pressing below 1 bar and, once fermented, is aged in terracotta (the Roman Dolium) in underground caves with constant temperature and humidity. The wine is not filtered.
Georgeus
2023
Georgeus is a classic Marche red igt, made from grapes vinified in steel with low levels of sulfur dioxide, only 19 mg/L, the alcohol content 13.5%.
An everyday meal wine, but still with the organic and healthy characteristics of our range.
Bianco Vivo
2022
Bianco Vivo is a pure Pecorino, Marche Bianco IGT, 14 degrees alcohol, with low total sulfur dioxide content (less than 40 mg/lt). The must undergoes a soft pneumatic pressing, less than 1 bar, once fermented it is placed first in steel then in the terracotta “Roman dolio,” which allows micro-oxygenation otherwise not possible. It is aged in underground caves with constant temperature and humidity.
Bianco Brillante
Spumante Millesimato Classic Method
2023
Bianco Brillante is an organic sparkling wine vinified using the classic method. The grape variety used is pure Pecorino, from 14 degrees alcohol, with low total sulfur dioxide content, only 18 mg/L. The must undergoes a soft pneumatic pressing, less than 1 bar, once fermented it is placed in steel. In March, after a natural clarification, a second fermentation is restarted with the pied de cuve of yeasts and the sparkling wine base mixed with some organic concentrated must at a rate of 22 g/L and immediately bottled. Refermentation is carried out in the bottle in a horizontal position. After 6 months on the lees with disgorgement “à la volée” the yeast and fine lees are removed, arriving at a crystal-clear appearance.
Rosa Brillante
Spumante Millesimato Classic Method
2023
Rosa Brillante is an organic sparkling wine vinified using the classic method. The grape variety used is pure Sangiovese vinified in white, from 13.5 degrees alcohol, with no added sulfites. The must undergoes a soft pneumatic pressing, less than 1 bar, once fermented it is placed in steel. In March, after a natural clarification, a second fermentation is restarted with the pied de cuve of yeasts and the sparkling wine base mixed with some organic concentrated must in the amount of 22 gr/L and immediately bottled. Refermentation is carried out in the bottle in a horizontal position. After 6 months on the lees with disgorgement “à la volée” the yeast and fine lees are removed, arriving at a crystal-clear appearance.
For info on shipping and prices mail to:
info@isassidisangiuseppe.it