The Sassicaia 2013 is composed of 85% Cabernet Sauvignon and 15% Cabernet Franc cultivated on morphologically varied and composite soils, partially clayey and with a strong presence of limestone, galestro and stones. At an altitude of 100-300m asl and exposed to O-SO, they are bred with spurred cordon with a planting density of 3,600-5,550 vines per hectare for the oldest vineyards and 6,200 for the younger ones. The hand-harvest usually begins in the first days of September with Cabernet Franc to continue with Cabernet Sauvignon from the first week of September and finish with the vineyards on the heights of Castiglioncello di Bolgheri between the end of September and the beginning of October. In the cellar, after a soft pressing, the fermentation takes place in steel around 30 ° -31 ° C without the addition of external yeasts, with maceration of about 9-12 days. Reputations and délestages are frequent. The malolactic is left to play in steel and at the end the wine is left to mature in French oak barrels for 24 months before bottling. A period of refining in glass follows before marketing. The 2013 vintage was simply fantastic. After a mild winter, until January the temperatures became stiff and the days were cold and rainy. A late spring started bringing some frosts in late April, delaying budding and creating natural conditions of less production. From May the temperatures rose gradually alternating sunny days and light rains. The summer then maintained high temperatures but in seasonal averages, and cooler rains at the most appropriate times. Before the harvest, the temperature variations between day and night were optimal, favoring the aromatic extraction of the Cabernet.
| Brand | Tenuta San Guido - Bolgheri |
|---|---|
| Vintage | 2021 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 13.5% |
| Grapes | Cabernet Sauvignon - Cabernet franc |
| Varietal | Bolgheri Superiore D.O.C. |
| Type | Red Wine |
| Country | Italy |
| Region | Toscana |
Allergens
|
Contains Sulphites |
| Pairings | Stews Wild Meat |
Marquis Mario Incisa della Rocchetta in a letter to Veronelli writes that the origins of the wine experiment date back to the years 1921-25, during his period of study in Pisa. Then a guest of the Salviati Dukes in Migliarino, he drank a wine produced from one of their vineyards which brought to mind an old Bordeaux tasted before 1915. After experimenting with various vines he selected the Cabernet grape because it managed to express the bouquet he had fallen in love with and what he was looking for. The choice of land on which to plant fell on Tenuta San Guido due to the characteristics it shares with Graves, in Bordeaux. Graves meaning gravel, like Sassicaia in Tuscany, for morphologically similar soils. Once production began, from 1948 to 1967 Sassicaia was destined only for internal consumption on the estate. A portion of the bottles remained each year to age in the cellar and the marquis soon realized that the wine improved considerably over time. The 1968 vintage was the first to be put on the market, immediately welcomed by the public's enthusiasm. Born as a table wine, passed to IGT wine and then a sub-area of the Bolgheri DOC, with its constant quality it has deserved the primacy of Italian wine from a specific winery to possess a DOC reserved for it, the DOC Bolgheri Sassicaia.
Winery products
1 voti
2 voti
1 voti
