Grapes: 85–90% Cabernet Sauvignon, 10–15% Cabernet Franc
Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. The original vineyards have a southwest exposure with extensive sun and maritime breezes that create robust vegetation. The grapes were handpicked, destemmed and crushed before fermenting with natural yeasts for 15 days in temperature-controlled stainless steel tanks. The wine was aged in French oak barriques (one-third new) for 24 months, then refined for 6 months in bottle before release.
Wine Spectator2008 vintage
Wine Advocate2008 vintage
2008 was characterized by a rainy spring followed by warm, dry weather in July and August. The year was quite cool overall, without temperature extremes, resulting in great aromatics in the fruit. It was a vintage in which careful vineyard management and berry selection yielded fine fruit.
Intense, concentrated and deep ruby-colored, this wine offers elegant, complex aromas of red fruit. In the mouth it is rich and dense, yet harmonious, with sweet, balanced tannins. The wine has a long finish with a depth and structure that ensure its extraordinary longevity.
Pair with braised meats, rack of lamb, game birds, venison and aged or blue cheeses.
GRAPES: 85–90% Cabernet Sauvignon, 10–15% Cabernet Franc
APPELLATION: Bolgheri Sassicaia DOC
ACIDITY: 5.7 g/l
AGING: 2 years in French oak (33% new), 6 months in bottle
points of distinction
- The first-ever Super Tuscan
- So successful it was granted its own appellation, Bolgheri Sassicaia DOC, as of 1994
- A dense, complex wine of legendary longevity
- Aged for a full 2.5 years in barrique and bottle before release
about the grape +
Cabernet Franc usually shows tart red cherry and wild currant aromas and flavors with an herbal, spicy character. In the Loire, esp. Chinon and Saumur-Champigny, this grape shows firm minerality.
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.
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.