Tenuta San Guido
Bolgheri Sassicaia 2011
| Dénomination | Bolgheri Sassicaia DOC |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 13.5% par volume |
| Zone | Toscane (Italie) |
| Cépages | 85% Cabernet Sauvignon, 15% Cabernet Franc |
| Vieillissement | 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. |
| Année | 2011 |
| Nom du Produit | Bolgheri Sassicaia 2011 |
| Couleur | Deep ruby colour |
| Parfum | Very complex and elegant on the nose, with scents of red fruits. |
| Goût | Intense, concentrated |
| Méthode de Production | 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. |
| Accords | Red meat, games, roasted beef, seasoned cheese, meditation wine |
| Région | Toscane |
| Pays | Italie |
| Autres années | 2008 , 2009 , 2010 , 2012 , 2013 , 2014 , 2015 , 2022 |
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.
Récompenses
-
2011
5Guide de la Fondation Italienne des Sommeliers (FIS) Depuis plus de 10 ans, ce guide des vins est l'un des plus prestigieux d'Italie.
-
2011
3Ce guide est très reconnu et fournit l'évaluation la plus approfondie des vins italiens. Il a une longue tradition et est basé sur des dégustations à l'aveugle par plus de 100 experts.
-
2011
94/100
James Suckling est un journaliste américain reconnu critique de vin qui a travaillé pendant 30 ans pour Wine Spectator. En 2010, il a quitté le magazine pour lancer son propre site web et guide (JamesSuckling.com). Il est spécialiste de vins italiens et de Bordeaux.
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2011
94/100
Le prestigieux guide international des vins du célèbre Robert Parker, le dégustateur le plus expérimenté et le plus fiable au monde.
-
2011
3L'un des guides des vins les plus prestigieux d'Italie.
-
2011
4Guide de l'Association Italienne des Sommeliers (AIS)
-
2011
95/100
Le Wine Spectator est le guide du vin le plus influent sur Internet.
Détails
Parfum
Couleur
Goût
Servir à :
16 - 18 °C.
Longévité :
15-25 ans
Temps de décantation :
2 heures
Accords
- Année de création: 1940
- Oenologue: Nicolò Incisa della Rocchetta, Carlo Paoli, Graziana Grassini
- Bouteilles produites: 980.000
- Hectares: 90
| Nom | Tenuta San Guido Bolgheri Sassicaia 2011 |
|---|---|
| Type | Rouge tranquille |
| Dénomination | Bolgheri Sassicaia DOC |
| Millésime | 2011 |
| Format | 0,75 l |
| Teneur en alcool | 13.5% par volume |
| Cépages | 85% Cabernet Sauvignon, 15% Cabernet Franc |
| Pays | Italie |
| Région | Toscane |
| Fournisseur | Tenuta San Guido |
| Origine | Tenuta San Guido - Bolgheri |
| Composition du sol | 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. |
| Système de culture | The vineyards planted as "cordone speronato" |
| Rendement par hectare | 5.000 kg |
| Récolte | 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 |
| Fermentation | The grapes was accurately selected before the time of maceration on the skins, which lasted for about 16 8 days. |
| Technique de production | 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. |
| Vieillissement | 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. |
| Année de production | 180000 bouteilles |
| Allergènes | Contient des sulfites |