Sesta di Sopra is a 44-hectare farm dating back to the 1200's and located south of Montalcino, about 4 km from Castelnuovo dell'Abate in Tuscany, the ancient land of the Etruscans. The "Sesta Di Sopra" logo contains an Etruscan symbol depicting the sun, which was reproduced from an artefact found on the farm grounds.
The farmhouse and surrounding properties were acquired in 1980 by the Spina Family, who restored the farmhouse, once a watch tower, as well as the two-hectacre olive grove to its current state. Not long afterwards, a new vineyard was planted and a second vineyard was created, for a total of two hectares of harvestable land. The farm's location is extremely favourable for olive and grape production, thanks to the soil composition and microclimate. The vineyards, which are maintained using the most modern agricultural techniques, are of particular importance to the family - run business.
The cellar, small, but functional, contains 30-hl Slovanian Oak barrels. Since the 1990's, the Spina family's vineyards have been planted with a selection of Sangiovese Grosso clones, which are grown using the Spuried Cordon System on medium textured land, which has a tendency to be calcareous. This system reduces the vigor of the plants, resulting in low production yields and the highest quality of harvest.
The harvest normally takes place at the end of September when grapes are collected with utmost care by hand and placed in small baskets in order to prevent blemishes and to guarantee the integrity of the product. After collection, the grapes are brought to the winery where the traditional wine making process begins. Here the "grape must" is put through a pre-fermentative process at low temperatures, followed by the alcoholic fermentation in controlled temperatures together with the marc. At the end of the alcoholic fermentation, we draw marc and the wine is ready for the "mallolactic fermentation". Our wines are produced in complete respect to traditional wine making techniques. The maintenance of controlled temperatures during the fermentation phase ensures product quality.