Podere Sapaio
Sapaio 2020
Other years:
2021| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Cabernet Sauvignon, 20% Petit Verdot, 10% Cabernet Franc |
| Aging | 18 months in French oak barriques and 10 months of bottle ageing |
| Other years | 2021 |
- Origin: Still organic red wine from Tuscany IGT, Bolgheri area (Castagneto Carducci)
- Blend 2020: 70% Cabernet Sauvignon, 20% Petit Verdot, 10% Cabernet Franc
- Ageing: 18 months in French oak barriques followed by 10 months in bottle
- Profile: hints of wild berries, plum and blackcurrant with notes of coffee, bacon and morello cherry
- Serving and pairings: decant for 1 hour; ideal with roasts, game and mature cheeses
Description
What kind of wine it is
Sapaio by Podere Sapaio is a full-bodied organic red wine that interprets the Tuscan terroir through a refined Bordeaux blend. It is made from a combination of Cabernet Sauvignon, Petit Verdot and Cabernet Franc grapes. In the glass, it displays an intense and deep colour, revealing a bouquet of ripe wild berries, plum and blackcurrant. On the palate, it is rounded and full, supported by velvety tannins that are perfectly integrated. The sip reveals nuances of coffee, morello cherry and light spicy notes, finishing with a mineral progression and a long, clean persistence.
Where it comes from
The vines grow in Bolgheri, in the municipality of Castagneto Carducci, in an area where the maritime influence plays a fundamental role. The protection of the hills and the constant sea breezes create a well-ventilated climate, ideal for ensuring a slow and even ripening of the grapes. The soils, extremely varied, are composed of alluvial pebbles, marine sands, limestone, clay and volcanic rocks. This complex geological matrix enriches the wine's profile, giving it solidity and an excellent ageing potential that reflects the essence of the region.
How it is produced
Production begins with a manual harvest followed by a careful selection of the bunches. The different varieties ferment separately in stainless steel tanks at controlled temperatures, with a long maceration on the skins to extract colour and structure. Malolactic fermentation takes place in French oak barrels, initiating the aromatic evolution. Ageing continues for eighteen months, always in French oak barrels, before the final blending and a further period of rest in glass.
History and Curiosities
Founded in 1999, the Podere Sapaio estate enhances the Bordeaux grape varieties in Bolgheri through a bold vision. The name of the wine pays homage to the ancient local variety Sapaia, celebrating the deep connection with Tuscany. Under the guidance of oenologist Carlo Ferrini, the company pursues a philosophy based on experimentation and innovation, meticulously attending to every detail starting with the manual harvest and selection of the bunches. The crown on the label seals this excellence, honouring the meticulous work in the vineyard and the profound nobility of this red wine.
Awards
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2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
96/100
One of the most prestigious wine guides in Italy.
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
4Italian Sommelier Association (AIS) guide
-
2020
95/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1999
- Oenologist: Carlo Ferrini
- Bottles produced: 110.000
- Hectares: 26
The names Sapaio and Volpolo come from two ancient Tuscany vines: Sapaia and Volpola. They were purposely chosen to exalt the local origins of the product beginning with their names. The crown on the trademark for the Podere Sapaio is a tribute to the nobility of the wines and the land, which are always respected in the work that is carried out in the vineyard and in the cellar. Read more
| Name | Sapaio Sapaio 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 70% Cabernet Sauvignon, 20% Petit Verdot, 10% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Podere Sapaio |
| Story | History and Curiosities Founded in 1999, the Podere Sapaio estate enhances the Bordeaux grape varieties in Bolgheri through a bold vision. The name of the wine pays homage to the ancient local variety Sapaia, celebrating the deep connection with Tuscany. Under the guidance of oenologist Carlo Ferrini, the company pursues a philosophy based on experimentation and innovation, meticulously attending to every detail starting with the manual harvest and selection of the bunches. The crown on the label seals this excellence, honouring the meticulous work in the vineyard and the profound nobility of this red wine. |
| Origin | Bolgheri, Castagneto Carducci (province of Livorno), Tuscany, Italy |
| Climate | Coastal climate with maritime influence |
| Soil composition | Various soils with alluvial pebbles, marine sands, limestone, clay and volcanic rocks |
| Cultivation system | Double spurred cordon |
| Plants per hectare | 7500 |
| Production technique | Alcoholic fermentation at a controlled temperature in steel tanks with long maceration on the skins; malolactic fermentation in barriques; ageing for 18 months in French oak barriques and 10 months in bottle |
| Wine making | Fermentation at a controlled temperature in stainless steel tanks with extended maceration on the skins; malolactic fermentation in barriques. |
| Aging | 18 months in French oak barriques and 10 months of bottle ageing |
| Year production | 110000 bottles |
| Allergens | Contains sulphites |