About the Winery
In northeast Montalcino, the Sassetti family has produced wine for more than a century. On the hill known as Montosoli, Pertimali’s wines are renowned for representing the perfect balance between the fruit-forward wines of southern Montalcino and the dense, structured, mineral wines of the north. In the vineyard and in the cellar, father Livio and his two sons work in observance of time-honored traditions, including hand harvesting, giant oak botte, and spontaneous fermentations, all in accordance with the phases of the moon and organic farming regulations. The wines are rich, deep, and perfumed, reflecting a very genuine style of Sangiovese. In addition to Brunello and Rosso, Pertimali also produces the lush Super-Tuscan “Vigna Fili di Seta”, a barrique-aged blend of 60% Sangiovese and 40% Cabernet. The label, while emphasizing the name of Livio Sassetti, the prioprietor, also bears the estate’s historical name, Pertimali.
Lorenzo Sassetti is not only passionate about his native Sangiovese, but is a huge fan and consumer of Prosecco. After years of complaining about the uncomfortable reaction he suffered from after drinking Proseccos bottled with stratospheric levels of sulfites, he decided to take matters into his own hands. In 2012, he joined forces with an old friend with a few hectares of prime, hillside Prosecco vineyards in the heart of the Valdobbiadene DOCG to bottle some sparklers under his own terms. Using techniques including longer periods of lees contact and special tanks to keep musts kept at temperatures just barely above freezing right up until final fermentations were completed, he was able to bottle with less than 20 g/l of added sulfites. The first releases of the Sassetti bubbles were received with a resoundingingly positive reaction at their debut at our spring tasting to the point that nearly half our allocation of these small-production wines were pre-sold before the day was through.