Sapaio: A Journey Through Tuscany
Sapaio’s journey began in 1999 when Massimo Piccin, an engineer from Vittorio Veneto, left behind his family’s construction business to pursue his dream of creating a wine estate in Tuscany. He acquired land situated between Castagneto Carducci and Bibbona, along a chain of hills descending towards the Tyrrhenian Sea. These hills gradually flatten into the plains near Donoratico, forming a natural watershed that moderates the climate of the Val di Cornia. This distinctive geography plays a crucial role in shaping the character of Sapaio.
The vineyards in Bibbona (9 hectares) sit at a slightly higher altitude than those in Bolgheri (17 hectares), benefiting from a more ventilated microclimate. This results in more extreme atmospheric conditions that help develop the wines' complex and expressive aromatic profiles. The soils of the Bolgheri plain are a mix of red-brown sand, clay, and scattered stones, offering the perfect balance of structure and elegance for the vines. The proximity to the sea ensures a constant breeze, while the mild temperature variations in late summer promote slow grape maturation, preserving the essential freshness, acidity, and aromatic complexity.
Sapaio IGT Toscana Rosso is a blend that reflects the convergence of these two unique terroirs: Bolgheri and Bibbona. The wine is crafted from a blend of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, each variety harmonizing with the land. The winemaking process, true to its origins, involves a careful use of French barriques to enhance the wine’s depth and complexity. The blend integrates the structure of Bibbona with the elegance of Bolgheri, adapting each year to the characteristics of the vintage and capturing the best qualities of the land.
The vinification process at Sapaio follows an artisanal approach. Rather than adhering to the traditional Cru concept, the winery parcels out the components from different vineyards and creates a blend that decodes the unique traits of each vintage.
The work is all carried out strictly by hand. Separate, spontaneous fermentations take place in steel tanks, without selected yeasts, allowing the wines to express their natural personalities. After fermentation, the wine ages for 18 months in French barriques and another 8-10 months in the bottle, resulting in balanced and refined wines.
Since 2017, the winery has adopted organic farming practices, with certification achieved for the 2017 vintage. To further minimize its environmental impact, Massimo Piccin uses lighter glass bottles to reduce CO2 emissions. The choice of clones, from an agronomic and geological point of view, was wisely conducted by Ferrini. The results confirm, without a doubt, the initial decisions of clones and graftings were successfully carried out, even in new plantings.
The name "Sapaio" is inspired by Sapaia, an ancient Tuscan grape variety, symbolizing the winery's strong connection to the land and its indigenous heritage. Sapaio is a true reflection of the Bolgheri terroir, blending tradition and innovation to produce wines of exceptional quality. Each vintage tells the unique story of this remarkable land, capturing the essence of both the region’s history and its evolving future.
