Sassotondo Tuforosso 2023

Sassotondo Tuforosso 2023, red from volcanic soils

I'd pick this Tuforosso for the way it tells a less expected story of Tuscany: that of the tuff soils around Sovana, and of a blend where Sangiovese meets Merlot and Teroldego. The 2023 vintage is vinified and then aged in stainless steel, with no barrel aging noted. If you're looking for a young, organic red carried by a texture described as lively and silky, it deserves a place at the table.

Sovana, tuff and the story of Sassotondo

Sassotondo Tuforosso is an IGP Toscana from the vineyards of Sovana, in southern Tuscany. The vines grow on loose, acidic tuff soils, low in organic matter but rich in potassium, magnesium and sodium. This composition gives the wine a particular context; however, it alone is not enough to attribute specific mineral aromas to it. The work in the vineyard is organic, without chemical additives that could disrupt the natural balance of the terroir.

The history of the estate begins in 1990, when Edoardo Ventimiglia, a cameraman, and Carla Benini, an agronomist engineer, left their jobs to settle in the Pitigliano and Sovana area. After discovering this territory during a sommelier course in Rome, they took over a small estate then abandoned and set about restoring the vines. Their project focuses on the qualities of local grape varieties and volcanic soils. Sassotondo has thus helped make the wines of this area known, notably Ciliegiolo. The Tuforosso plays a different part: 60% Sangiovese, 20% Merlot and 20% Teroldego, hand-harvested at optimal ripeness.

The varieties are vinified separately, with indigenous yeasts. Fermentation and maceration last 15 to 20 days, after which the wine rests for a few months in stainless steel. As for tasting, the available information does not precisely describe the color or the nose, so I prefer not to invent shades of color or fruit. The announced profile is that of a lively, silky red, with an intermediate to pronounced palate presence. Its balance sits midway between fruity and spicy; aging in steel preserves a young style, with no reported imprint of wood.

At the table, a supple red to share

I'd serve it with white meats, charcuterie or red meat, the pairings suggested for this wine. The diversity of the blend lets it find its place as easily at a simple meal around a board as alongside a meat dish. No need to wait for a big occasion: open it whenever you feel like an organic Tuscan red, unaged in oak, and let the food bring out its lively, silky character. It's an accessible way to get to know the vineyards of Sovana through a wine that combines international grape varieties with the spirit of the Maremma.