Tenuta San Guido Bolgheri Sassicaia 2022

Description

Tenuta San Guido Bolgheri Sassicaia is an absolute excellence, the only wine in Italy to have earned a specific DOC designation: Bolgheri Sassicaia DOC.
With its enveloping, intense and exciting character, this wine is a true oenological legend.
It is the best known in the world as it perfectly embodies balance in terms of body and complexity.
It is produced on the Tenuta San Guido estate. Its unique, impervious terrain, limestone formations and high stony content (hence the name 'Sassicaia') have created the perfect conditions for this treasure of oenology to germinate.

The name of the estate where Tenuta San Guido Bolgheri Sassicaia is produced comes from San Guido della Gherardesca, who lived in the 13th century. It is a historic winery in the Bolgheri area, located along the Etruscan coast in the Maremma.
The idea of planting vines in this area originated with Mario Incisa della Ricchetta who, fascinated by Bordeaux, dreamed of creating his wine in 1920. This Bordeaux-style red is made from 85% Cabernet Sauvignon and 15% Cabernet Franc grapes.

Details

Perfume

Great olfactory notes with aromas of crisp red fruit swirling between notes of currant and cassis, cherry and dashes of peach, ethereal and fluttering sensations of vetiver and Damask rose, liquorice, a pulsating blanket of delicate and sweet spices, Mediterranean scrub, mentholated tobacco and a mineral thread.

Color

Bright ruby.

Taste

Direct, truthful, dynamic, well-balanced mouthfeel, with three-dimensional silky tannin and freshness that zips through the taste like a lightning bolt. Great final persistence,

Serve at:

18 - 20 °C.

Longevity:

15 - 25 years

Decanting time:

1 hour

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

Pairings

It pairs with white and red meats, such as roast beef, fish, starters, first courses, game, and medium-aged cheese.

Meat

Game

Cheese

Pork

Technical Sheet

Name	Tenuta San Guido Bolgheri Sassicaia 2022
Type	Red still
Denomination	Bolgheri Sassicaia DOC
Vintage	2022
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	Bolgheri - Castagneto Carducci (Livorno)
Climate	Altitude: 100-400 m. a.s.l. Exposure: West, South-West.
Soil composition	The soils are entirely located in the appellation of the D.O.C. Sassicaia with different and composite morphological characteristics with a strong presence of rich calcareous areas, rich in stones, pebbles and clay.
Cultivation system	Spurred cordon.
Plants per hectare	3,600-5,500.
Harvest	By hand. It started the first decade of September with Cabernet Franc and continued with Cabernet Sauvignon until the beginning of October. The last vineyard to be harvested was Castiglioncello, situated at nearly 400 m. a.s.l. The grapes arrived in the cellar intact and healthy, at temperatures between 20 and 23°C allowing spontaneous fermentation to start gradually.
Fermentation temperature	28-30 °C
Wine making	Selection of grapes through a sorting table. Soft pressing and destemming of grapes to not break the berries' skins. Subsequent alcoholic fermentation in stainless steel vats at a controlled temperature of about 28°-30°C without adding external yeasts. The macerations lasted about 13 5 days for both Cabernet Franc and Cabernet Sauvignon. Pump-overs and frequent délestages have favoured the aromatic extraction over the tannic one. The malolactic fermentation was carried out in stainless steel tanks and completed by the end of November.
Aging	At the end of malolactic fermentation, the wine was transferred to French oak barriques: one-third of new wood and the rest of first and second passage, where it aged 24 months in compliance with the production regulations. During this time, the two wines were separated according to the vineyard of origin. The blending occurred shortly before the preparation for bottling and subsequent refinement phase in the bottle before marketing.
Total acidity	5.9 gr/L
PH	3.45
Residual sugar	0.1 gr/L
Allergens	Contains sulphites