Sette Cieli arrived on the Tuscan scene a few years after the boundary lines of the Bolgheri appellation had been drawn. At the time the boundary was set, no one thought someone would plant above the woods on the next hillside over from Sassicaia, but actually above Gaja's Bolgheri property, Ca' Marcanda. But they did. Originally intended as a place to breed horses and a family retreat. Wine-loving friends came to visit and pointed out Sassicaia’s original vineyard, under the castle, that you see when you look over your right shoulder, and then a bit to the left of that, the Masseto vineyard. So they started to plant vines in 2000, and since 2012, the young Ambrogio Cremona Ratti who inherited the domain has been at the helm. He brought in winemaker Elena Pozzolini who came back to the area after several years of international experience in Argentina and California, and they share some of the viticultural team of Ornellaia. As Matthew Jukes says "This estate is a superstar in the making."
Tenuta Sette Cieli is one of the highest estates of the region. The vineyards of Scipio (IGT Toscana) are at 400 metres above sea level.
Scipio (skeep-e-oh) was a famous Roman military general and statesman who defeated Hannibal at the final battle of the Second Punic War in 202 BC. This wine is made of 100% Cabernet Franc and produced only in the best vintages.
Sensory features: It pours a deep red colour and has a great nose with notes of blackcurrants, delicate highlights of graphite, pressed flowers, and a kiss of menthol. Full-bodied but elegant, it has snappy, ripe acidity, crunchy fruit, ripe tannins, and notes of savory dark minerals that last long on the palate. It’s a beautiful Cabernet Franc offering lots of purity and freshness without sacrificing ripeness.
Technical notes
Grape variety: 100% Cabernet Franc
Soil:The soils consist of pressed clay and crystallized calcareous soils which are soft and chalk-like. The calcareous clays stay cooler allowing the grapes to ripen slowly and resulting in wines with fresh acidity and floral aromas.
Ageing: Aged for 24 months in oak, 40% new barriques.
Best served: Pairs with pork tenderloin, rack of lamb, or other meat dishes, such as grilled steak. Or enjoy it simply with a selection of prosciutto, salami, and cheese.
