| Region of production: | Maremma |
| Winery Location: | Grosseto, Grosseto |
| Year Established: | 1985 |
Vineyard Holdings
75 ha
- Poggio Valente: Acquired in 1996, with 14 hectares of Sangiovese planted in 1970 and Merlot that Geppetti planted in 1997.
- Saffredi (5 ha): Part of the original estate, planted to Cabernet Sauvignon and Syrah.
Top Wines Produced & Inaugural Vintages
- Morellino di Scansano Riserva DOCG: 90% Sangiovese and 10% Cabernet Sauvignon. Labeled Morellino Riserva before the establishment of the DOCG. Inaugural vintage 1978 as Elisabetta first wine.
- Morellino di Scansano DOCG: 85% Sangiovese, 10% Alicante, and 5% Malvasia Nera. Inaugural vintage 1985.
- Saffredi Toscana IGP: 60% Cabernet Sauvignon, 30% Merlot, and 10% Petit Verdot. From the namesake vineyard in Perata. Named for Elisabetta’s father, Fredi, who planted the vineyard but didn’t live to drink the wine it produced. Inaugural vintage 1987.
- Poggio Valente Toscana IGP: 100% Sangiovese. Inaugural vintage 1997.
Average Total Production
- 387,000 bottles
Summary
Elisabetta Geppetti took over her family’s two-hectare estate after her father’s passing in the 1980s, when she was only 20 years old. She began working with her father’s longtime friend Giacomo Tachis as a consultant. Elisabetta grafted some of her Sangiovese vines over to Cabernet Sauvignon and gradually began purchasing nearby parcels; today, the estate includes 75 hectares of vines with additional area dedicated to olive groves, pasture, wheat, and cork. The core of the estate is a patchwork of parcels totaling 30 hectares around the village of Pereta; this includes the original estate Elisabetta inherited from her family, Le Pupille, named for two farmhouses that resemble eyes peeking over a hilltop. In 2000, the winery was moved to Istia d’Ombrone. Elisabetta was the first female president of the Morellino di Scansano Consorzio in 1992. The oldest of her five daughters, Clara, has begun working with her at the estate.
Style & Vinification Techniques
Wines are all harvested in small lots and fermented separately in temperature-controlled stainless steel tanks. Maceration lasts no longer than 18 days for the French varieties and about 25 days for Sangiovese. Aging occurs in a mix of new and used French barrique and tonneaux. The top wines receive at least 50% new oak.
Producer Website: Fattoria Le Pupille