Tenuta San Guido
Bolgheri Sassicaia 2012
| Denominación | Bolgheri Sassicaia DOC |
|---|---|
| Tamaño | 0,75 l |
| Grado alcohólico | 13.5% por volumen |
| Zona | Toscana (Italia) |
| Variedades de uva | 85% Cabernet Sauvignon, 15% Cabernet Franc |
| Crianza | 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. |
| Añada | 2012 |
| Nombre del Producto | Bolgheri Sassicaia 2012 |
| Color | Deep ruby colour |
| Perfume | Very complex and elegant on the nose, with scents of red fruits. |
| Sabor | Intense, concentrated |
| Método de Producción | 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. |
| Maridajes | Red meat, games, roasted beef, seasoned cheese, meditation wine |
| Región | Toscana |
| País | Italia |
| Otros años | 2008 , 2009 , 2010 , 2011 , 2013 , 2014 , 2015 , 2022 |
Descripción
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.
Premios
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2012
5Guida della Fondazione Italiana Sommelier (FIS). Desde hace más de 10 años, esta guía de vinos es una las más prestigiosas de Italia.
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2012
3Esta guía es sumamente respetada y proporciona la valoración más detallada de los vinos italianos. De gran tradición, se basa en catas a ciegas efectuadas por más de 100 expertos.
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2012
95/100
James Suckling es un periodista y crítico americano muy importante en el sector del vino y ha trabajado durante 30 años para Wine Spectator. En 2020 abandonó la revista para lanzar su propia guía y página web (JamesSuckling.com). Está especializado en vinos italianos y de Burdeos.
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2012
93/100
La prestigiosa guía internacional de vinos del famoso Robert Parker, el catador más experto y fiable del mundo.
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2012
3Una las más prestigiosas guías de vinos de Italia.
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2012
4Guía de la Associazione Italiana Sommelier (AIS).
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2012
93/100
Wine spectator es la guía sobre vinos más influyente de internet.
Detalles
Perfume
Color
Sabor
Servir a:
16 - 18 °C.
Longevidad:
15 - 25 años
Tiempo de decantación:
2 horas
Maridajes
- Año de inicio: 1940
- Enólogo: Nicolò Incisa della Rocchetta, Carlo Paoli, Graziana Grassini
- Botellas producidas: 980.000
- Hectáreas: 90
| Nombre | Tenuta San Guido Bolgheri Sassicaia 2012 |
|---|---|
| Tipo | Tinto tranquilo |
| Denominación | Bolgheri Sassicaia DOC |
| Añada | 2012 |
| Tamaño | 0,75 l |
| Grado alcohólico | 13.5% por volumen |
| Variedades de uva | 85% Cabernet Sauvignon, 15% Cabernet Franc |
| País | Italia |
| Región | Toscana |
| Proveedor | Tenuta San Guido |
| Origen | Tenuta San Guido - Bolgheri |
| Composición del suelo | 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. |
| Sistema de cultivo | The vineyards planted as "cordone speronato" |
| Rendimiento por hectárea | 5.000 kg |
| Cosecha | Harvesting 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 |
| Fermentación | The grapes was accurately selected before the time of maceration on the skins, which lasted for about 16 8 days. |
| Técnica de elaboración | 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. |
| Crianza | 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. |
| Año de producción | 180000 botellas |
| Alérgenos | Contiene sulfitos |