1 BOTTLE X 75cl

Grapes: 85% Cabernet Sauvignon 15% Cabernet Franc

Type of land: The land on which the vineyards have different morphological characteristics and composite with strong presence of limestone areas rich in clay and stones and partly clay; They are located at an altitude of between 100 and 300 meters s.l.m., with exposure to the West / Southwest.

Training system: Spurred cordon

Planting density: From 3.600 plants / ha to 5,550 plants / ha for older plants and 6,200 plants / Ha for newer systems.

Wine-making: Soft pressing of grapes and fermentation in stainless steel at controlled temperature of 30 ° - 31 ° C (without adding external yeasts), with medium maceration of about 9-12 days for both the Cabernet Sauvignon F. for the S . Interventions of frequent pumping over of must and delestages. Malolactic fermentation also in steel.

Aging: At the completion of the malolactic fermentation, the wine is placed in French oak barrels where it is aged for a period of 24 months before bottling and a subsequent phase of aging in bottle before commercialization.

In the twenties, a student at Pisa, Mario Incisa della Rocchetta dreamed of creating a classy wine. His ideal, as the aristocracy of the time, was the Bordeaux.
He describes it in a letter to Veronelli of 11/06/1974.
"... The experiment origin dates back to the years between 1921 and 1925, when a student at Pisa and a frequent guest of the Dukes Salviati in Migliarino, I drank a wine made from their own vineyard on Mount Vecchiano who had the same unmistakable "bouquet" of an old Bordeaux to me just tasted more than drunk, (because at age 14 I was allowed to drink wine) before 1915, at the home of my grandfather Chigi. "
Having settled with his wife Clarice in the Tenuta San Guido on the Mediterranean Coast, he experimented with several French grape varieties (whose cuttings he had recovered from the estate of the Dukes Salviati in Migliarino, and not from France) and concluded that the Cabernet had "the bouquet I was looking for."
No one had ever thought of doing a "Bordeaux" wine Maremma, an unknown area under wine point of view.
The decision to plant this variety in the Tenuta San Guido was partly due to the similarity that he had noticed in this area of Tuscany and Graves, Bordeaux. Graves means gravel, for the rocky terrain that distinguishes the area, just like Sassicaia, in Tuscany, called a zone with the same characteristics.
From 1948 to 1967, Sassicaia was strictly private domain, and was drunk only at the estate.

Every year, a few cases were laid down to age in the cellars of Castiglioncello.
The Marquis soon realized that as we age the wine improved considerably. As often it happens with wines of great stature, who were previously considered defects, over time turned into virtues.
Now friends and family cheered Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that area.
The year of 1968 was the first to be put on the market, with a welcome worthy of a Premier Cru Bordeaux.
In the following years the winery was transferred to a temperature controlled, stainless steel tanks replaced the wooden vats for fermentation and French oak barrels for aging were introduced.