Box 6 bottles lt. 0,75
Structured, with character but also delicate as the best red Bolgheri...
Its fragrance and persistence fully express the terroir of this vocated...
The symbol of a land and its paths: a little metal plate, moved by the...
The oldest vineyard is dedicated to the lily, the flower that symbolises...
A family tradition, a wine that tells a story.
D.O.C. Bolgheri Sassicaia
BORN & MADE IN TUSCANY
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|Winemaker||Tenuta San Guido|
|Alcoholic strength||14% vol.|
|Grapes||85% CABERNET SAUVIGNON 15% CABERNET FRANC|
|Awards||Sassicaia 2015 Best Italian Wine|
A very good vintage that influenced in a very positive way the wines of 2015. After a
rather mild winter with colder temperatures in January and February and heavy rains,
during the second week of April the vines started vegetating thanks to mild
temperatures and sunny days. The rains, very abundant in the early spring, brought to
a quicker vegetation of the plants and at the same time helped the water reserve of the
soils. The flowering was excellent, finished towards the end of May and was followed
by a great budding, favored by good climate. June and the first half of July were
characterized by temperatures above the seasonal average but from late July the they
went back in their usual range. This climatic oscillation was mainly due to some rains
that brought fresh air, very useful for the health of the vineyards and consequently for
the excellent ripening of the grapes. Thermal excursion between day and night that
lasted throughout August guaranteed the excellent phenolic ripeness of the grapes.
The manual harvest started with the Cabernet Franc in mid-September followed by
Cabernet Sauvignon. The grape picking ended at the end of September with the higher
vines located on the hills. Excellent quality of the grapes: perfectly matured, crispy and
Selection of the grapes on the sorting table. Gentle crushing and destemming of the
grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31
° C only using natural yeasts). Maceration lasted about 12-15 days for Cabernet Franc
and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and
délestages. The secondary fermentation (Malolactic fermentation) took also place in
steel vats and finished towards the end of November.
At the end of malolactic fermentation, the wine started its aging in French oak barrels
(for a third new) for 24 months before the bottling phase and the following ageing time
in bottle before its commerce release.
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