Bolgheri DOC Sassicaia
FIRST VINTAGE ON THE MARKET
Cabernet Sauvignon, Cabernet Franc
The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.
The seasonal trend was particularly favourable with very little rain from 15 May to the last week of September and high temperatures as early as July, which continued into the following month. In contrast to the previous year with no rain in August.
The grapes were already very ripe at the beginning of September when harvesting began: this lasted for 3 weeks without interruption.
Fermentation happened in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with various pumping over and offloading. Malolactic fermentation occurred in steel vats.
Ageing, in French oak of which 40% new wood, lasted 23 months and bottling took place in the second half of October 2000.