Grapes: 85% Cabernet Sauvignon, 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 (40% new) for 24 months, then refined for 6 months in bottle before release.
Wine Enthusiast2013 vintage
Wine & Spirits2013 vintage
Definitely a good vintage. The mild and early winter was followed at the end of January by some rainy cold days. Spring began late and some frosts in April helped to control the budding and created the natural conditions of lower production. In May the temperatures raised gradually alternating with mild but rainy days. Summer began in early June with high temperatures though below seasonal average accompanied by well timed sporadic precipitations. This offered refreshment and water supply to the vineyards. Summer continued until the harvest with optimal weather conditions, with a good temperature range between day and night that helped the extraction of aromatic Cabernet. As always the grapes are hand-picked and the harvest began in the first days of September with the Cabernet Franc that first reached the optimal phenolic maturation. Likewise Cabernet Sauvignon was picked from early September until about a month later. The last grapes to be harvested came from the vineyards of Castiglioncello di Bolgheri situated at about 400 meters above sea level. The grapes reached perfect maturation, that combined with the absence of millerandage allowed a perfect performance of all harvesting operations. A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled stainless steel vats (between 86° - 88° F with no addition of artificial yeasts). The maceration on the skins lasted 9 to 12 days for both Cabernet Franc and Cabernet Sauvignon with frequent pumpovers of the musts and délestages. The secondary fermentation (Malolactic fermentation) also took place in steel vats.
Intense, concentrated and deep ruby-red, this wine offers complex aromas of red and black fruits, with spice and wild herb notes. In the mouth, the rich flavors are dense, yet elegant, harmonious and graceful, with sweet but firm tannins. With a long finish, this wine’s depth and structure will ensure an extraordinary evolution in bottle.
Pair with rich flavors like braised meats, osso bucco and aged, hard cheeses.
GRAPES: 85% Cabernet Sauvignon, 15% Cabernet Franc
APPELLATION: Bolgheri Sassicaia DOC
ACIDITY: 5.60 g/l
points of distinction
- So successful it was granted its own appellation, Bolgheri Sassicaia DOC, as of 1994.
- A dense, complex wine of legendary longevity.
- The first Super Tuscan, this wine debuted in 1968.
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.