Denomination: D.O.C. Bolgheri Sassicaia
First harvest: 1968
Grapes: 85% Cabernet Sauvignon 15% Cabernet Franc
Type of land: The land on which the vineyards stand have various and composite morphological characteristics
with a strong presence of calcareous areas rich in marl and stones and partially clayey;
they are found at an altitude between 100 and 300 meters above sea level, with exposure to
West/South-West.
Training system: Spurred cordon
Planting density: From 3,600 vines/ha to 5,550 vines/ha for older plants and 6,200 vines/Ha for
more recent systems.
Climate: A fantastic vintage in every respect. After a fairly mild start to winter, from
from the end of November until the end of January the temperatures became cold with very cold days
cold and rainy. Spring started late and some frosts in April slowed down the
budding and also created natural conditions of lower production. From May
temperatures tended to rise but gradually and with alternating days
light rain. From early June the summer began with high but average temperatures
seasonal and sporadic rains occurred at the most appropriate times to bring
refreshment and water supply to the vineyards. The continuation of the summer until the harvest is
verified in optimal conditions with a good temperature range between day and night
night, favoring the aromatic extraction of the cabernets.
Harvest: The harvest, strictly by hand, began with the Cabernet Franc grapes, which for
prime have reached excellent phenolic maturation, in the very first days of
September, continuing with those of Cabernet Sauvignon from the first decade of
September and then conclude, with the grapes from the vineyards of the Castiglioncello hills
Bolgheri, between the end of September and the very first days of October. Healthy grapes, veraison
perfect and absence of millerandage allowed a perfect execution of the
collection operations.
Vinification: Soft pressing of the grapes and subsequent fermentation in steel at temperature
controlled at around 30° - 31°C (without the addition of external yeasts), with maceration
average of around 9-12 days for both Cabernet Franc and Cabernet Sauvignon.
Frequent interventions of pumping over of the musts and délestages. Subsequent fermentation
malolactic always in steel.
Aging: Upon completion of the malolactic fermentation, the wine is placed in barriques
French oak where it is aged for a period of 24 months before bottling and
of a subsequent phase of refinement in glass before marketing.