Basket
0
Sassicaia 2018 TENUTA SAN GUIDO 750ml
€328.00
(€437.33 / L)
VAT included
TYPE: Bolgheri Sassicaia D.O.C. Sassicaia
PRODUCTION AREA: loc. Vecchio Frantoio - Bolgheri ( Livorno ).
VINE: Cabernet Sauvignon 85 %, Cabernet Franc 15 %.
SOIL TYPE: The land on which the vineyards used for the production of this wine are located is included in the territorial delimitation of the DOC SASSICAIA. They show
diverse and composite morphological characteristics, with a strong presence of calcareous areas rich in marl, as well as stones (from which the wine takes its name) and
partially clayey. The production facilities are located at an altitude between 100 and 300 metres above sea level, with a west/south-west exposure.
VINIFICATION: Grapes are selected using a sorting table to eliminate impurities and any presence of millerandage. Soft and delicate pressing and destemming of the
grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C
(without any inoculation of yeasts). Maceration lasted 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent pumping over in the open air
and repeated délestage operations during alcoholic fermentation resulted in elegant, well-structured musts with an excellent aromatic component. Malolactic fermentation
was then completed, again in steel and completely spontaneous, and was completed at the end of November, after which the must was introduced into wood.
TRAINING SYSTEM: spurred cordon (very low yield of grapes per vine).
COLOUR: Intense ruby red.
BOUQUET: the nose expresses itself on hints of ripe red fruits, berries and cola, herbs and toasted almonds
PAIRINGS: Deliciously complements refined main courses of red meat or game. Excellent with grilled meat, roast and fillet of beef or with traditional Tuscan dishes based
on wild boar.
TASTE: on the palate, the taste is austere, rich and compact. It shows a sustained body and a good acid component. It progresses on notes of dried fruit, with a deep,
persistent finish.
DESCRIPTION: The name of Tenuta San Guido is inextricably linked to the origins of a famous wine that is considered one of the best wines in the world, Sassicaia. Since
1968, the year in which the first vintage was marketed, Sassicaia has achieved unexpected worldwide fame, growing year by year. The Tenuta San Guido, named after San
Guido della Gherardesca who lived in the 13th century, is a historic winery in the Bolgheri area, located along the Etruscan coast from Livorno to Grosseto in the Tuscan
Maremma. Covering a total area of around 2500 hectares, the company can currently count on ninety hectares under vine, including 75 hectares dedicated exclusively to the
production of Sassicaia, the latter being the brainchild of Marquis Mario Incisa della Rocchetta, who wanted to create a great Bordeaux-style wine. After moving to the
Tuscan estate in the second half of the 20th century, he began experimenting, planting a few cuttings of French vine varieties in an area that had hitherto been completely
unknown from a viticultural point of view. He managed to understand the potential of the Bolgheri area and of the very land on which he had planted the cuttings, which had
unique characteristics in terms of microclimate, very similar to the Graves and Bordeaux areas, and a stony soil, a sassicaia in fact, to which this extraordinary wine owes
its name. The quality of the product has allowed Sassicaia to achieve an unparalleled record: it is the first Italian wine from a specific winery to have a reserved DOC. The
Bolgheri Sassicaia appellation belongs exclusively to the Tenuta San Guido of the Incisa della Rocchetta family: the existing regulations in fact state that the area of
production of Bolgheri Sassicaia DOC is limited to the Sassicaia estate and that the grapes must consist of a minimum of 80% Cabernet Sauvigno.
AGEING: At the end of malolactic fermentation the wine was put into French oak barriques, (one third new wood and the rest first and second passage) where it spent a
period of 24 months maturing, always keeping the masses separated by vineyard provenance and monitored in the long selection process. The selected masses were
blended at the end of December, i.e. a month and a half before bottling and subsequent ageing in glass before release.
PRODUCTION AREA: loc. Vecchio Frantoio - Bolgheri ( Livorno ).
VINE: Cabernet Sauvignon 85 %, Cabernet Franc 15 %.
SOIL TYPE: The land on which the vineyards used for the production of this wine are located is included in the territorial delimitation of the DOC SASSICAIA. They show
diverse and composite morphological characteristics, with a strong presence of calcareous areas rich in marl, as well as stones (from which the wine takes its name) and
partially clayey. The production facilities are located at an altitude between 100 and 300 metres above sea level, with a west/south-west exposure.
VINIFICATION: Grapes are selected using a sorting table to eliminate impurities and any presence of millerandage. Soft and delicate pressing and destemming of the
grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C
(without any inoculation of yeasts). Maceration lasted 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent pumping over in the open air
and repeated délestage operations during alcoholic fermentation resulted in elegant, well-structured musts with an excellent aromatic component. Malolactic fermentation
was then completed, again in steel and completely spontaneous, and was completed at the end of November, after which the must was introduced into wood.
TRAINING SYSTEM: spurred cordon (very low yield of grapes per vine).
COLOUR: Intense ruby red.
BOUQUET: the nose expresses itself on hints of ripe red fruits, berries and cola, herbs and toasted almonds
PAIRINGS: Deliciously complements refined main courses of red meat or game. Excellent with grilled meat, roast and fillet of beef or with traditional Tuscan dishes based
on wild boar.
TASTE: on the palate, the taste is austere, rich and compact. It shows a sustained body and a good acid component. It progresses on notes of dried fruit, with a deep,
persistent finish.
DESCRIPTION: The name of Tenuta San Guido is inextricably linked to the origins of a famous wine that is considered one of the best wines in the world, Sassicaia. Since
1968, the year in which the first vintage was marketed, Sassicaia has achieved unexpected worldwide fame, growing year by year. The Tenuta San Guido, named after San
Guido della Gherardesca who lived in the 13th century, is a historic winery in the Bolgheri area, located along the Etruscan coast from Livorno to Grosseto in the Tuscan
Maremma. Covering a total area of around 2500 hectares, the company can currently count on ninety hectares under vine, including 75 hectares dedicated exclusively to the
production of Sassicaia, the latter being the brainchild of Marquis Mario Incisa della Rocchetta, who wanted to create a great Bordeaux-style wine. After moving to the
Tuscan estate in the second half of the 20th century, he began experimenting, planting a few cuttings of French vine varieties in an area that had hitherto been completely
unknown from a viticultural point of view. He managed to understand the potential of the Bolgheri area and of the very land on which he had planted the cuttings, which had
unique characteristics in terms of microclimate, very similar to the Graves and Bordeaux areas, and a stony soil, a sassicaia in fact, to which this extraordinary wine owes
its name. The quality of the product has allowed Sassicaia to achieve an unparalleled record: it is the first Italian wine from a specific winery to have a reserved DOC. The
Bolgheri Sassicaia appellation belongs exclusively to the Tenuta San Guido of the Incisa della Rocchetta family: the existing regulations in fact state that the area of
production of Bolgheri Sassicaia DOC is limited to the Sassicaia estate and that the grapes must consist of a minimum of 80% Cabernet Sauvigno.
AGEING: At the end of malolactic fermentation the wine was put into French oak barriques, (one third new wood and the rest first and second passage) where it spent a
period of 24 months maturing, always keeping the masses separated by vineyard provenance and monitored in the long selection process. The selected masses were
blended at the end of December, i.e. a month and a half before bottling and subsequent ageing in glass before release.
RI SASSICAIA 18
4 Items
Data sheet
- Year
- 2018
- Type
- Red wine