Sancaba
Vini Franchetti

High above the picturesque town of San Casciano dei Bagni, surrounded by gently rolling hills and unspoilt nature, the story of SANCABA first began. Carlo Franchetti, who had previously worked as a winemaker at the renowned Tenuta di Trinoro in the Val d’Orcia, discovered a hidden Pinot noir vineyard in 2011. He realised immediately that he could make his dream come true here: to produce the best Pinot nero in Italy – and then in the whole world.

The first vinification in 2012 revealed the enormous potential of this unique site. The grapes, which mature on the volcanic soils of the highlands, develop an incomparable freshness and elegance. Under the supervision of Andrea Franchetti, wine production was relocated to the Tenuta di Trinoro. In 2013, the first SANCABA wine finally saw the light of day.

In 2017, the newly planted high-density vineyards produced their first harvest, and production gradually increased to 6,000 bottles – each a small work of art that embodies the soul of Tuscany. The name SANCABA is an acronym that Carlo Franchetti invented as a tribute to the city of San Casciano dei Bagni. In doing so, he expresses his close connection to the region.

In 2021 Carlo Franchetti returned to the original farm in San Casciano, where the restored winery took him back to his roots and vision: to create a wine that perfectly captures the character of Pinot noir.

Carlo is not only a pioneer for Pinot noir in this region, but also has a clear vision for his white wine. He has launched an exciting project with Grechetto, an indigenous grape variety. This little-known grape, when grown in the perfect terroir and with the right touch, produces surprisingly complex and exciting wines. The SANCABA Bianco is the best example: it combines the freshness and structure of the grape variety with a depth that is rarely found in Italy. A real insider tip for lovers of white wine.

The path to a great wine is characterised by dedication and respect for nature. Since 2016, certified organic farming methods have been used at SANCABA, and biodynamic practices were introduced in 2020. Every step of this journey honours the terroir, which comes to life in every bottle.