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.
Cold and rainy winter months caused a delay in budding that the warm spring days were not able to make up for. This phenomenon due to temperature fluctuations induced an irregular flowering that lasted for a considerable time, leading to full flowering in the first week of June. The usual vigour of the shoots was accompanied by good productivity, which even in the youngest vineyards was expertly regulated by modest bunch thinning, synonymous with vegetative-productive balance. The summer, with almost no rain, was fortunately accompanied by temperatures that were never excessive, and this allowed the vines to develop good aromatic characteristics. Thus, the grapes presented themselves perfectly at the start of the harvest: concentrated and evenly ripe.
During the harvest, there was rain in the early stages, slowing down the harvesting operations, but the subsequent re-establishment of the good weather allowed for a slow harvest, which had a positive influence on the polyphenolic and anthocyanin content.
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 délestages. Malolactic fermentation happened in steel vats.
The wine was aged in French oak barrels for 24 months. Before being released for sale, the wine was further refined for 6 months in glass.