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.
An inconsistent year in Tuscany, which was initially underestimated. In the Bolgheri area, cold winter, excellent weather in spring with a hot summer with no precipitation.
The 1999 harvest began in early September and lasted for about four weeks without interruption.
Fermentation happened in stainless steel vats at a controlled temperature of around 30° - 31°C. About two weeks of maceration on the skins, with various repassing and délestages. Malolactic fermentation in occurred in steel vats.
Ageing, in French oak, 40% of which was new wood, lasted 23 months and bottling took place in the second half of October 2001.