TYPEDOC Bolgheri Sassicaia

PRODUCTION AREABolgheri. The production plants are located at an average altitude between 100 and 300 meters above sea level, with exposure to the West/Southwest.

GRAPE VARIETYCabernet Sauvignon, Cabernet Franc

SOIL TYPEStrong presence of calcareous areas rich in galestro and stones and partially clayey

VINIFICATIONCareful selection of the grapes carried out on a sorting table, to eliminate any impurities and/or imperfections in the grapes. Very soft pressing to avoid breaking the grapes and delicate destemming to avoid the release of improper tannins. The alcoholic fermentations (activated only with company yeasts and appropriately selected) were concluded in the first week of November and took place regularly with controlled temperatures not exceeding 28-29 °C. Delestage operations (not too frequent) and outdoor pumping over facilitated excellent extraction in terms of polyphenols but also with a large aromatic component and good freshness of the musts. The malolactic fermentations (always spontaneous) took place in steel and concluded in the first days of December.

TRAINING SYSTEMSpurred cordon

COLOURPurple red with violet reflections.

FRAGRANCEThe nose offers notes of aromatic herbs and spices, combined with memories of red fruits, undergrowth, rose and elegant notes of wood.

PAIRINGSAll kinds of meat and fine game

TASTEOn the palate it has a good structure, with a hint of acidity that gives energy and liveliness and with a perfectly integrated tannin that gives volume. The finish is long and complex.

AGEINGAlready from the first week of December 2021, after appropriate racking of the musts, the wine was placed in oak barriques. At the end of the malolactic fermentations, the wine was placed in barriques, initially using only 2nd and 3rd passage wood until the end of February. During this period, frequent bâtonnages were carried out and noble lees were added. From 1 March 2022, racking and the use of new wood were carried out, for approximately 40% and a further 40% of first passage and 20% of second passage. As for the woods, for the 2021 vintage, extra-fine-grained French oak (Tronçais, Allier and Jupilles in particular) was used, lightly toasted and aged for a long time. Sassicaia 2021 underwent a 24-month aging period in wood and was subsequently racked into steel tanks to undergo the final phase of selection of the masses before assembly. Light clarification and oxygenation of the wines before the final assembly and then bottling which started in mid-January 2024. Subsequent refinement in the bottle before being released for sale.