Saseti takes its name from the sasseti — “little stones” scattered through the vineyard’s ancient limestone terraces. These pebbles hold warmth and light, helping the grapes ripen evenly while giving the wine its signature mineral edge.The vineyard, restored over time by the Venturini family, is planted in traditional pergola, a method that protects the grapes from harsh sun and keeps them lifted from ground moisture. Certified biodynamic and hand-farmed, these 25- to 65-year-old vines produce fruit with remarkable character and depth. Fermentation is spontaneous and sulfur-free, with a brief maceration to keep the wine bright and fresh. It rests in tank through the winter and is bottled unfiltered in spring with only a touch of sulfur — a pure, transparent expression of Valpolicella. When Emanuele first tasted Saseti, he couldn’t help but smile. It’s vibrant and fragrant, with notes of red cherry, wild herbs, and a subtle stony undertone. Light on its feet but full of soul, it’s the kind of wine that invites another glass — a perfect companion for everything from pizza night to a simple roast chicken.