Sassicaia 2009

Description

It is a characteristic of Sassicaia to expect great results even in these less celebrated vintages. And this tendency was even more reinforced in the last decade. Sassicaia is intense, concentrated and deep ruby colour. Very complex and elegant on the nose, with scents of red fruits.
Strong, concentrated, with sweet and balanced tannins on the palate. Very long finish with very important organoleptic and poliphenolic aspects, which will ensure to this wine an extraordinary longevity.

Details

Perfume

Very complex and elegant on the nose, with scents of red fruits.

Color

Deep ruby colour

Taste

Intense, concentrated

Serve at:

16 - 18 °C.

Longevity:

15 - 25 years

Decanting time:

2 hours

Producer

Producer

Tenuta San Guido

From this winery

• Start up year: 1940
• Oenologist: Nicolò Incisa della Rocchetta, Carlo Paoli, Graziana Grassini
• Bottles produced: 980.000
• Hectares: 90

The One That Started It All...You’ve heard it before, Sassicaia is the most collectible Italian wine to come out of the Boot. The now historic wine is single-handedly responsible for launching the Super Tuscan movement and remains one of the most sought-after wines in the world. Marchese Nicolò Incisa della Rocchetta continues the 36 year old tradition at the Tenuta San Guido estate, which is considered by many to be the birthplace of Tuscan Cabernet. He is NOT influenced by the international demand to create a super-extracted, monster red wine; instead, he continues to produce the most elegant Super Tuscan there is! Read more

Tuscany

Technical Sheet

Name	Tenuta San Guido Sassicaia 2009
Type	Red still
Denomination	Bolgheri Sassicaia DOC
Vintage	2009
Size	0,75 l
Alcohol content	13.5% by volume
Grape varieties	85% Cabernet Sauvignon, 15% Cabernet Franc
Country	Italy
Region	Tuscany
Vendor	Tenuta San Guido
Origin	Tenuta San Guido - Bolgheri
Soil composition	The climate, influenced by the proximity of the sea and by the hills surrounding the vineyards, which protect them from winds, has a very strong influence on the correct and healthy maturation of the grapes.
Cultivation system	The vineyards planted as "cordone speronato"
Yield per hectare	5.000 kg
Harvest	ing begun in the first days of September, and lasted for about three weeks. The grapes was accurately selected before the time of maceration on the skins
Fermentation	The grapes was accurately selected before the time of maceration on the skins, which lasted for about 16 8 days.
Production technique	This maceration allowed a complete diffusion of the poliphenols contained in the skins of the must. Following a very precocious malolactic fermentation, the wine begun at the beginning of November its ageing period of 24 month in french oak barriques, one third new.
Aging	Ageing period of 24 month in french oak barriques. This maceration allowed a complete diffusion of the poliphenols contained in the skins of the must. Following a very precocious malolactic fermentation, the wine begun at the beginning of November its ageing period of 24 month in french oak barriques, one third new.
Year production	180000 bottles
Allergens	Contains sulphites