Data Sheet


Bolgheri DOC Sassicaia


Cabernet Sauvignon, Cabernet Franc

Bolgheri Sassicaia


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.


It was a fantastic year in every respect. After a fairly mild start to the winter, from the end of November through to the end of January, temperatures turned cold with very cold and rainy days. Spring started late and some frosts in April halted the sprouting, which also caused natural conditions of lower production. From May, the temperatures began to rise again, but gradually and with wet days with light rain. From the beginning of June, summer began with high temperatures but within seasonal averages and sporadic rains at the most opportune times to bring cooling and water supply to the vineyards. The continuation of the summer up to the harvest occurred under optimal conditions with a good temperature variation between day and night, favouring the aromatic extraction of the Cabernets.


Harvesting, rigorously by hand, began with the Cabernet Franc grapes, which were the first to reach optimum phenolic ripeness, in the very first days of September, continuing with the Cabernet Sauvignon grapes from the first ten days of September and then concluding with the grapes from the vineyards on the high ground of Castiglioncello in Bolgheri, between the end of September and the very first days of October. Healthy grapes, perfect veraison and absence of millerandage ensured a perfect harvest.


Soft pressing of the grapes followed by fermentation in stainless steel vats at a controlled temperature of around 30° - 31°C (without the addition of external yeasts), with an average maceration period of around 9-12 days for both Cabernet Franc and Cabernet Sauvignon. Frequent pumping over of the must and délestages. Subsequent malolactic fermentation always in steel vats.


Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.