Santa 10
The Santa 10 winery is located in the hilly area southeast of the city of Siena. The estate features a 19th-century manor house, a farm, and ancient underground cellars. In 1994, Gianni Massone decided to take over the family land, focusing on the cultivation of vineyards, olive groves, and arable land. In 2000, he decided to renew the old vineyards over 50 years old with new, more modern plantings. The choice of grape varieties fell on the typical indigenous varieties of the area, particularly Sangiovese, Canaiolo, Ciliegiolo, Colorino, Trebbiano, along with some plots dedicated to international red grape varieties: Petit Verdot, Cabernet Franc, and Cabernet Sauvignon. In 2007, the first bottles under the Santa 10 brand were released, which today produces about 8,000 bottles, highly appreciated by enthusiasts seeking ancient and authentic flavors.
The vineyards are cultivated at an altitude of about 320 meters, on soils of ancient marine origin, mainly composed of sands and clays. The agronomic management is carried out according to the principles of organic farming, in harmony with the surrounding environment. The philosophy is focused on the conservation of the untouched natural habitat and an ever-increasing biodiversity. In the vineyard, no herbicides, pesticides, chemical products, or fertilizers are used. The soil between the rows is worked in a non-invasive manner to promote the natural vitality of the soil. The same attention given to the vineyard is applied in the winery, where vinification takes place using only indigenous yeasts, without temperature control, without the use of pumps, and with bottling carried out without filtration.
The fermentations occur very simply, using the steel tanks present in the old underground cellars. The wines mature for a period ranging from 12 to 24 months in oak barrels of various sizes, from 5 to 10 hectoliters. Before commercialization, the wines are aged for at least 12 months in the bottle to reach full expressive maturity. The result is a range of labels that interpret in a way that is faithful to the best customs of the territory.
The Santa 10 winery is located in the hilly area southeast of the city of Siena. The estate features a 19th-century manor house, a farm, and ancient underground cellars. In 1994, Gianni Massone decided to take over the family land, focusing on the cultivation of vineyards, olive groves, and arable land. In 2000, he decided to renew the old vineyards over 50 years old with new, more modern plantings. The choice of grape varieties fell on the typical indigenous varieties of the area, particularly Sangiovese, Canaiolo, Ciliegiolo, Colorino, Trebbiano, along with some plots dedicated to international red grape varieties: Petit Verdot, Cabernet Franc, and Cabernet Sauvignon. In 2007, the first bottles under the Santa 10 brand were released, which today produces about 8,000 bottles, highly appreciated by enthusiasts seeking ancient and authentic flavors.
The vineyards are cultivated at an altitude of about 320 meters, on soils of ancient marine origin, mainly composed of sands and clays. The agronomic management is carried out according to the principles of organic farming, in harmony with the surrounding environment. The philosophy is focused on the conservation of the untouched natural habitat and an ever-increasing biodiversity. In the vineyard, no herbicides, pesticides, chemical products, or fertilizers are used. The soil between the rows is worked in a non-invasive manner to promote the natural vitality of the soil. The same attention given to the vineyard is applied in the winery, where vinification takes place using only indigenous yeasts, without temperature control, without the use of pumps, and with bottling carried out without filtration.
The fermentations occur very simply, using the steel tanks present in the old underground cellars. The wines mature for a period ranging from 12 to 24 months in oak barrels of various sizes, from 5 to 10 hectoliters. Before commercialization, the wines are aged for at least 12 months in the bottle to reach full expressive maturity. The result is a range of labels that interpret in a way that is faithful to the best customs of the territory.
