Grapes: 55% Cabernet Sauvignon, 45% Merlot
Grapes were harvested and transported to an independent cellar. Fermentation took place separately for each variety in temperature-controlled steel vats before undergoing a 15-day maceration on the skins for the Cabernet Sauvignon and Merlot. The wine was aged for 12 months in French and American oak barrels and refined for 3 months in bottle before release.
Wine Enthusiast2009 vintage
Wine Spectator2011 vintage
A warm spring with even temperatures allowed uniform budding. The summer was hot and dry, ensuring ripe, healthy grapes. Due to lack of rain, the berries were small and yields were slightly lower than the norm.
A full-bodied wine of intense red fruit flavor and and elegantly supple texture supported by ripe, silky tannins. The Merlot is expressed in sweet black fruit with overall aromas of ripe, concentrated berries offset by restrained oak notes of spice, vanilla and cedar.
Pair with Bolognese and other meat sauce pastas, grilled pork and beef, and roasts.
GRAPES: 55% Cabernet Sauvignon, 45% Merlot
APPELLATION: Tuscany IGT
ACIDITY: 5.9 g/l
ABV: 5.9 g/l
AGING: 12 months in French and American oak, 3 months in bottle
points of distinction
- A second wine from the producers of Sassicaia, the famous Super Tuscan.
- An accessible wine with 45% Merlot in the blend, adding roundness and a silky texture.
about the grape +
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
Merlot makes plump, succulent wines to drink young or opulently massive wines for aging. Has silky, blackberry and currant fruit, with spice, earth, tobacco and chocolate notes, and soft tannins.
The overwhelming success of Sassicaia, and now the introduction of two new wines, traces back to the ambition of Marchese Mario Incisa della Rocchetta to plant Bordeaux varieties in Tuscany in the 1940s.