Podere Sapaio winery was founded in 1999, after Massimo Piccin convinced his father to invest in purchase of land and creation of wine-making estate in prospective Bolgheri DOC area. Being originally from North-Italian region of Veneto Massimo always felt passion for wine and wanted to embody it in his own project. The estate comprising of up-to-date winery and 40 hectares of land has been created practically from zero. The Sapaio vineyards are divided between the municipalities of Castagneto Carducci and Bibbona. The lands are located on quaternary deposits and range from loose coarse-grained sandy sediments to flood-land deposits with free-draining calcareous soil. Grapevines from Bordeaux that have been cultivated here over the past fifty years have established themselves in the area very well. The philosophy of Sapaio is based on experimentation and innovation: their research is directed towards new expressions of Bordeaux grapes in the Bolgheri region, with the objective of creating wines that combine power, elegance and longevity. The crown on Sapaio wine is a tribute to the nobility of the wines and the land, which are always respected in the work that is carried out in the vineyard and in the cellar United Colors of Sapaio: Simone, Massimo and Susanna Two wines they produce, both Bordeaux type blends, offer personal interpretations of the particular vintage, created by combining various selections of grapes grown in the different vineyards. The names of the wines Sapaio and Volpolo derive from the names of two ancient Tuscan vines, Sapaia and Volpola, chosen to promote the local origin of the products starting right from their appellations. A matter of being a successful businessman and an experienced wine-enthusiast doesn't interfere Massimo Piccin's willingness to promote other fellow producers of the area - not only Bolgheri, but entire Tuscan coast. A great team of specialists helps Massimo to transform his enthusiasm and Sapaio philosophy into very elegant and aristocratic wine: agronomist Simone Setti and oenologist Susanna Drei.
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