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A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at Tenuta San Guido was partly due to the similarity Mario Incisa had noted between Tuscan terrain and that of Graves in Bordeaux.
Rocks excavated from the “Palmetta” vineyard before replanting it in 1999. ‘Graves’, or ‘gravel’ in French refers to the rocky terrain which distinguishes the Bordeaux area; similarly, the gravely vineyard sites in Tuscany impart the same characteristics on Sassicaia, "stony ground", as its cherished French brother.
D.O.C. Bolgheri Sassicaia (D.O.C. Sassicaia)
Country of Origin:
85 % Cabernet Sauvignon 15 % Cabernet Franc
Selection of grapes through a sorting table. Soft pressing and destemming of grapes in order not to break the skins of the berries. Subsequent alcoholic fermentation in stainless steel vats at a controlled temperature of around 28 ° - 30 ° C (without the addition of external yeasts). The macerations lasted about 13-15 for both Cabernet Franc and Cabernet Sauvignon. Pumpovers and frequent délestages have favored the aromatic extraction over the tannic one. The malolactic fermentation was carried out in stainless steel tanks and was completed by the end of November.
At the end of malolactic fermentation, the wine was transferred to French oak barriques (one third new wood and the rest, first and second passage) where it rested for 24 months of aging period which is in compliance with the production regulations. During this time the various masses have been kept separated according to the vineyard of origin. The blending occurred shortly before the preparation for bottling and subsequent refinement phase in glass before marketing.