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 almost no rainfall from the beginning of July to the last week of September, thus, allowing for a steady ripening slightly earlier than average.
The harvest began during the first ten days of September and lasted for approximately three weeks.
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 pumping over and délestages. Malolactic fermentation took place in steel vats.
The wine started its ageing period in early November. It remained for 22 months in French wooden barrels, 1/3 new, after which the wine was bottled at the end of October 2002.