Features
Name:
Sassicaia Bolgheri Sassicaia DOC 2021
Terrain:
Limestone rich in marl and pebbles and partly clayey
Cellar
In the Tuscan Maremma, on the stretch of the Etruscan coast between Livorno and Grosseto, stands Tenuta San Guido, named in honour of San Guido della Gherardesca, who lived in the 13th century. The Tenuta is an estate of approximately 2,500 hectares, of which one hundred are planted with vines. The estate was the first to produce a Cabernet Sauvignon-based wine back in the 1940s thanks to the experiments and vision of its founder, Marquis Mario Incisa della Rocchetta. The choice of this variety and the use of barriques for ageing laid the foundations for the 'Bolgheri' model. The winery is the only one to have vineyards suitable for claiming DOC Bolgheri Sassicaia, a typology born as a sub-zone of DOC Bolgheri back in 1994 and converted to an autonomous DOC in December 2013. The estate'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 best known and most appreciated Italian red wines in the world. Since 1968, when the first vintage was marketed, Sassicaia has achieved unexpected worldwide fame, growing year by year. The uniquely personal wine is made from Cabernet Sauvignon and Cabernet Franc grapes grown in vineyards located in the beautiful landscape of the 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 notes of dried fruit, with a deep, persistent finish.
Storage time:
Over 20 years
Vinification
Spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C (without any yeast inoculation). Maceration lasted for approximately 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent open-air pumping over and repeated délestage operations during alcoholic fermentation resulted in elegant musts with good structure and excellent aromatic components. Malolactic fermentation was then completed, again in steel and completely spontaneous.
Acknowledgements
2021 Robert Parker 100/100
2020 Robert Parker 96/100
2020 James Suckling 97/100
2020 Wine Spectator 97/100
2020 Verobelli 98/100
