Features
Name:
Sassicaia Bolgheri Sassicaia DOC 2011
Terrain:
Limestone rich in marl and pebbles and partially clayey
Winery
In the Tuscan Maremma, on the stretch of the Etruscan coast that stretches between Livorno and Grosseto, stands Tenuta San Guido, named in honor of St. Guido della Gherardesca, who lived in the 13th century. The Tenuta is an estate of about 2,500 hectares, about 100 of which are planted with vines. The estate was the first to produce a Cabernet Sauvignon-based wine as early as the 1940s, thanks to the experiments and vision of its founder, Marchese Mario Incisa della Rocchetta. The choice of this variety and the use of barriques for aging laid the foundation for the "Bolgheri" model. The winery is the only one to have vineyards eligible to claim DOC Bolgheri Sassicaia, a type created as a subzone of DOC Bolgheri back in 1994 and converted to an autonomous DOC in December 2013. The winery's wine par excellence is Sassicaia, whose first vintage on the market dates back to 1968.
Description
Tenuta di San Guido's Sassicaia is one of the most renowned and appreciated Italian red wines of the world. Since 1968, year in which the first vintage was released, Sassicaia has reached an unexpected worldwide fame, increasing every year. The wine with a unique personality is produced with Cabernet Sauvignon and Cabernet Franc grapes cultivated in vineyards located in the splendid landscape of Tuscan Maremma.
Organoleptic characteristics:
It has a bouquet of ripe red fruits, berries and cola, herbs and roasted almonds.
In the mouth it is austere, rich and compact. It shows a sustained body and good acid component. It progresses on dried fruit notes, with deep, persistent finish.
Storage time:
Over 20 years
Vinification
Spontaneous alcoholic fermentation in stainless steel tanks at a controlled temperature of 28°/30°C (without inoculation of yeasts). Maceration lasted 11-12 days for Cabernet Franc and 13-14 days for Cabernet Sauvignon. Frequent pumping over in the open air and repeated délestage operations during alcoholic fermentation allowed to obtain elegant musts, with good structure and excellent aromatic component. Malolactic fermentation was subsequently completed in steel tanks and was completely spontaneous.
Acknowledgements
2013 Robert Parker 94/100
2011 James Suckling 94/100
2011 Wine Ethusiast 95/100
2011 Doctor Wine 98/100
