Podere Sassi

Leonardo Sassi (Leo) is well, a dashing Roman native, straight out of Ponte Flaminio (the “Park Slope” of Rome). Leo's family are historic bakers in Rome and own and operate a panificio that dates back to the early 80's (Panificio Nazzareno). Since 2000 Leo has poured his life into progressing his family's humble bakery into a modern taste emporium showcasing classic Roman flavors fueled by his family's countryside farm on north eastern Lazio. Ingredients are meticulously chosen from the farm for the bakery, restaurant and prepared foods counter....it's an amazing place. As Leo's life has evolved he found himself drawn to the countryside and a desire to dive into rehabilitating his family's old vines while planting new parcels in an effort to start the next chapter of his life.

The soils are predominantly composed of tufo, and he grows all traditional varieties - Trebbiano and Malvasia for white, and a mixture of Sangiovese, Montepulciano, Ciliegiolo and Cesanese for the reds. Aging is all done in a combination of stainless steel and fiberglass tanks.

These wines, Podere Sassi, are the realization of that vision and the first step towards creating this future for himself and his family. 2017 was Leo's first vintage. For the first couple of vintages he was sourcing fruit from his long trusted neighbors in Montebello, but now he has rehabilitated his family vines and established new parcels,, 3 hectares for now, and will have completed his new, bigger cellar as of Spring 2022. It's exciting to be with a producer as they show you their vision, literally from the ground up. Leo’s wines have really now hit their stride, and we’re amazed at delighted at the progression of each new and exciting vintage.

Featured

Casamia Bianco

100% Trebbiano with 20 days maceration. Aging in fiberglass tanks. No filtering or fining and minimal added sulfur, as necessary.

Coraggio Bianco

50% Malvasia and 50% Trebbiano. 2 days skin maceration. Naturally fermented in small, open top resin tanks. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary.

"A Piccoli Passi" Bianco (skin-contact)

Malvasia del Lazio and Trebbiano Giallo. Spontaneous fermentation with 2 weeks skin contact. Aged on lees for 7 months in stainless steel tanks. No filtering or fining and minimal added sulfur as necessary.

"A Riveder le Stelle" Vino Rosato

100% Ciliegiolo. Spontaneous fermentation with 1 day skin contact. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

Sassolini Rosso

100% Ciliegiolo. Spontaneous fermentation with 4 days skin maceration. No temperature control. Aged in fiberglass tanks. No filtering or fining and minimal sulfur added (as necessary).

Casamia Rosso

Montepulciano d'Abruzzo, Sangiovese and Ciliegiolo. Spontaneous fermentation with 10 days skin maceration. 6 month on-lees aging in concrete tanks. No filtering or fining and minimal added sulfur as needed.

Domani Rosso

100% Cesanese. Spontaneous fermentation with 5 days skin maceration. 8 months on-lees aging in concrete tanks. No filtering or fining and minimal added sulfur as necessary.

i Sogni Rosso

90% Sangiovese 10% Cesanese & Montepulciano. 5 days skin maceration. Naturally fermented in small open top resin tanks. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary.

Portami Via Rosso

100% Ciliegiolo. 4 days skin maceration. Naturally fermented in small open top resin tanks. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary.