Enrico de Alessandrini is the architect of a new dialogue between the hills of Piedmont and the cellars of Burgundy. As the proprietor and winemaker of Sassaia, he has dedicated his tenure to elevating the rare, indigenous Timorasso grape—historically heralded as the “White Barolo” for its structural power and legendary longevity—into a new expression of Burgundian elegance and tensile precision.

With ancestral roots in Italy dating to the 15th century, Enrico’s return to his family’s land was a deliberate evolution. He now stewards 15 hectares of vines with the meticulousness of a grand marque, pursuing a singular obsession: the expression of Italy’s indigenous varietals through a Burgundian lens. His approach is defined by technical excellence, sustainable practices, and a relentless pursuit of quality.

Enrico’s signature was forged in the cellars of Gevrey-Chambertin, apprenticing under fifth-generation winemaker Pierre Naigeon. This commitment to mastery led him to the prestigious UC Davis Winemaking Program, where he earned his Professional Certificate in 2022. He also holds a B.A. in Economics from Washington and Lee University and an MBA from the College of William & Mary. By synthesizing the exacting standards of the Côte d’Or with the scientific rigor of UC Davis—specifically in thermal control, hygiene, and a proactive minimalist philosophy—Enrico has revealed Timorasso as the “Burgundy of the South,” a wine of profound structure, transparency, and world-class stature.

Sassaia’s Timorasso has garnered significant international acclaim, including the Falstaff Trophy (honored as the second-best white in Piedmont). Renowned critic James Suckling awarded Sassaia the #1 rating among all Timorasso producers for the 2022 vintage and the #2 rating for the 2023 vintage, both with a historic 95-point score, praising its distinctive “white Burgundy signature.”

Beyond the vineyard, Enrico is a former Board Member and Secretary of the Italy America Chamber of Commerce in New York and a former Chairman of NY Italian Restaurant Week. Through Sassaia, Enrico de Alessandrini does more than honor a family legacy; he is crafting the future of the Italian cellar, one exceptional bottle at a time.