• 1 BOTTLE X 75cl

The DOC Bolgheri Sassicaia
The history of Tenuta San Guido and Sassicaia begins long before its creation: in the 1920s Mario Incisa della Rocchetta, a student in Pisa, a great lover of Bordeaux wines, began to think about producing his own wine with typical Bordeaux grapes.
Years passed and in the second half of the 20th century he moved to Tenuta San Guido, on the coast between Livorno and Grosseto: he immediately noticed a similarity between this part of Tuscany and Graves, cradle of great wines south of Bordeaux, and here, in a soil rich in stones (from where the name derives), plant the first cuttings.
It is the beginning of the legend: the first vintages of Sassicaia are intended for family consumption, at most drunk among a few close friends, until their debut on the market.
The year is 1968: Mario Incisa della Rocchetta realizes that as wine ages, it improves and becomes a stainless myth over time and the great international critics begin to notice this which was born in Tuscany, in an area up to that point without tradition winemaking, which is inspired by Bordeaux.
The rest is history, from there other producers began to realize the potential of that area and Bolgheri became a myth throughout the wine world. Sassicaia, however, has another uniqueness: it is the only Italian wine that has its own DOC, Bolgheri Sassicaia, exclusively owned by Tenuta San Guido.
The winery is made up of 85 hectares of vineyards and, in addition to Sassicaia, produces 2 other reds: Guidalberto, the second vin of the estate, as per Bordeaux tradition, and Le Difese, which combines Cabernet Sauvignon and Sangiovese

TYPE Red wine – D.O.C. Bolgheri Sassicaia (D.O.C. Sassicaia)

VINIFICATION AND AGING

Careful selection of the grapes carried out on a sorting table, to eliminate any impurity and/or imperfection in the grapes. Very soft pressing to avoid breaking the grapes and delicate destemming to avoid the release of improper tannins.

The alcoholic fermentations (activated only with company yeasts and appropriately selected) concluded in the first week of November and took place regularly with controlled temperatures not exceeding 28-29 °C.

Delestage operations (not too frequent) and pumping over outdoors have facilitated excellent extraction in terms of polyphenols but also with a large aromatic component and good freshness of the musts.

The malolactic fermentations (always spontaneous) took place in steel and concluded in the first days of December.

Already from the first week of December 2021, after appropriate decanting of the musts, the wine was placed in oak barriques.

At the end of the malolactic fermentations, the wine was placed in barriques initially using only 2nd and 3rd passage wood until the end of February. During this period, frequent bâtonnages and the addition of noble lees were carried out.

From 1 March 2022, the transfer and use of new wood took place, approximately 40% and a further 40% first pass and 20% second pass.

For the 2021 vintage, French oak wood was used (Tronçais, Allier and Jupilles in particular) with extra-fine grain, light toasting and long seasoning.

Sassicaia 2021 underwent a 24-month aging period in wood and was subsequently decanted into steel tanks to subject it to the final mass selection phase before assembly.

Light clarification and oxygenation of the wines before the final blending and therefore bottling which started in mid-January 2024.

Subsequent refinement in bottle before marketing.

PRODUCTION AREA Bolgheri.

The production plants are located at an average altitude between 100 and 300 meters above sea level, with exposure to the West/South-West. GRAPE VARIETY Cabernet Sauvignon, Cabernet Franc

SOIL COMPOSITION Strong presence of calcareous areas rich in marl and stones and partially clayey.

VINE CULTIVATION METHOD Spurred cordon

ORGANOLEPTIC NOTES Purple red with violet reflections. On the nose it offers notes of aromatic herbs and spices, combined with memories of red fruits, undergrowth, rose and elegant notes of wood. On the palate it has a good structure, with a hint of acidity that gives energy and liveliness and with perfectly integrated tannin that gives volume. The ending is long and complex.

PAIRINGS Meats of all kinds and fine game