At Roccapesta, quality is our reason for being. Everyday we focus to produce elegant red wines, full of character and passion, ideal for medium and long-term aging. Our effort is to be patient with the nature and truly with our terroir to exalt the spirit of our own vines and land. To accomplish this, at Roccapesta everything is done by ourselves. Craftsmanship is a fundamental part in the taste of our wines: we love to bring out the very best of the native grape varieties we grow, always in an environment-friendly way. Each bottle of our wine, after a patient aging in barrels and in bottle, is manually and carefully packed by us, to maintain the characteristics and the carefulness we seek for from the vineyard till the last sip of wine. A Roccapesta, la qualità è la nostra ragione di vita. Ogni giorno produciamo rossi eleganti, pieni di carattere e passione, ideali per il medio e lungo invecchiamento. Ci impegniamo ad essere pazienti con la natura e sinceri verso il nostro terroir, per esaltare lo spirito delle vigne e del territorio. Per ottenerlo, a Roccapesta ogni cosa viene fatta con le nostre mani. L'artigianalità è parte fondamentale nel gusto dei nostri vini: amiamo far spiccare il meglio delle varietà autoctone che coltiviamo, sempre rispettando l'ambiente. Ogni bottiglia del nostro vino, dopo un paziente invecchiamento in botti ed in bottiglia, è accuratamente confezionata a mano, per mantenere le caratteristiche e la cura che ricerchiamo dalla vigna fino all'ultimo sorso di vino.

Montenero’s vineyards grow in the Montecucco denomination, at the bottom of Amiata Mountain, a dormant volcano, which thanks to its nature grants limestones, galestro and a skeleton rich soil. The mild wind that comes from the sea and the nearby Maremma guarantees the vineyards aeration, in the evening the colder air coming from the mountain creates a temperature excursion which is ideal for the organoleptic enrichment and the perfect ripening. The great exposition and the presence of the Amiata Mountain that stems the rains, complete the climatic conditions that allow us to conduct the vineyards following organic rules. Walking in the vineyards, listening to the sound the rock made under the feet, being surprised by a bee’s flight. Watching the vine grows, the grape ripens, the bunches color themselves. Living the cellar jobs as rituals, tasting our wines, feeling them evolve and getting ready. Mirroring ourselves in our work is our biggest satisfaction.

Smarritevi alle pendici delle colline di Tatti e potrete incappare nella vigna di Simona Ceccherini, un luogo unico, fuori rotta e un po’ segreto. Lì, tra vigneti, cantina e scuderia troverete un’ospitalità sempre cortese, la possibilità di godere di un’esperienza straordinaria e potrete degustare i vini della casa, prevalentemente gli autoctoni vinificati in purezza Ciliegiolo, Pugnitello e Vermentino, ma anche uno straordinario Syrah, grande e particolare interpretazione della luce e del calore della Maremma. Lo chef Bruno, al servizio della Casa, potrà deliziarvi con i suoi Piatti cucinati con passione sulla base di ingredienti rigorosamente locali e stagionali e, se voleste prolungare il vostro smarrimento, potreste trovare albergo nella Tenuta Il Sassone dove un’ospitalità di charme vi accoglierà in un ambiente esclusivo e rilassante.

Prelius is the name given by the Romans to the ancient costal lake of Prile. Already with the Etruscans the land surrounding the lake was a flourishing community dedicated to fishing and to the commerce of salt. The costal lake used to lay from the Argentario peninsula to Castiglione della Pescaia, separated from the sea by a sandy strip that is now the marvelous pine-wood of Grosseto. Prile, where our vineyards are located, is 2 miles away from Castiglione della Pescaia along the slopes of the hilly amphitheater surrounding the ancient lake. During the iron ages (X-VII century bc) there were already five Castles defending the Prile costal lake one of which was the Castellacio di Prile located in our estate. Of the five castels the Castellaccio di Prile was the most important with big walls and rised 15 meters above the earth level by an embankment. In the Castellaccio, Etruscans, Romans and barbarians have been working the iron. The Benedectines monks (as it often happens in successful wine stories) started the cultivation of the land along the Prelius lake on the slopes of the Castellaccio di Prile in the proximity of Castiglione della Pescaia. Nowdays of the Castellaccio di Prile the ancient walls and other traces are left but in the folk tradition it is still very well known. Along its slopes vineyards still florish today.