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.
A very hot year that will probably be remembered as one of the driest after 2003. Although the autumn started with rains and temperatures above the seasonal average, December and January were very cold with freezing temperatures during the day, accentuated by strong northern winds and no rain. The cold temperatures contributed to the natural elimination of pests and fungal diseases of the vine. The low rainfall of the winter season was not enough to supply the water resources of the subsoil. Summer months were characterized by sunny days and hot temperatures. Fortunately, the daytime sea breezes, alternating with nocturnal winds coming from inland, brought refreshment to the vines. This prevented them from suffering the lack of water or thermal stress. The veraison began in mid-July and the climatic trend anticipated the maturation of the grapes. Thanks to the cooler temperatures, the grapes could nicely develop the aromatic component in their phenolic maturation. Healthy, crunchy and well-ripened grapes produced musts that are not excessively rich in structure, considering what was expected from this vintage.
This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors.
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: 5.90 g/l
AGING: The wine was aged in French oak barriques for 24 months
RESIDUAL SUGAR: 0.10 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.