Sassicaia 2019 Doc Tenuta San Guido "Bolgheri" 3lt

The Wine that comes from the stones... The 1968 vintage saw the market debut of Sassicaia, a courageous wine that at the time was outside the canonical way of making wine in Tuscany. The wine takes its name from the stony soil from which it comes, but by its nature it is destined to go very far.

• TYPE OF LAND They show different and composite morphological characteristics, with the presence of calcareous areas rich in galestro, as well as stones and pebbles and partially clayey. The production plants are located at an average altitude between 80 and 400 meters above sea level, with exposure to the West/South-West.
• CLIMATE TREND After an autumn with mild temperatures and frequent rains, the winter was quite dry and with temperatures often above the seasonal norm. Spring arrived a little early and, from mid-March, the beautiful sunny days and the significant increase in temperatures anticipated the swelling of the buds. However, in April the climate changed again with a substantial drop in temperatures and the return of rains. The entire month of April was very rainy, normalizing the water reserve of the soil. The continuation of spring was unusual with rains and cold temperatures also conditioned by the north winds. From the end of May the weather conditions improved and from June summer arrived with sunny days, normal temperatures and excellent ventilation (especially at night). The end of June recorded intense temperatures but fortunately the sultry heat lasted only for a short time, and the continuation of summer stabilized on temperatures well within the seasonal average. July and August were hot but always with normal temperatures, without any excess, except for the last week of July where the sultry heat lasted for about a week. Immediately after mid-August there were some rains that brought relief and helped to normalize the vitality of the plants.
• HARVEST The harvest, carried out entirely by hand, began in the second week of September with the Cabernet Franc grapes and continued with the Cabernet Sauvignon, starting first in the vineyards located at lower altitudes, until finishing in the first ten days of October, in the hilly ones above 300 metres above sea level.
• VINIFICATION Grape selection using a sorting table, soft pressing and delicate destemming of the grapes using machinery suitable for not breaking the integrity of the grapes. The alcoholic fermentations (completely spontaneous and without the addition of external yeasts) ended in mid-October and took place regularly and at maximum temperatures of 26-27 °C. The malolactic fermentations carried out in steel were completed regularly at the end of November thanks to the reduced external temperatures. At the beginning of December the wine was put into barriques from the first ten days of December 2019.
• REFINEMENT At the end of the malolactic fermentation and after a rotation of rackings to ensure its cleanliness, the wine begins the period of refinement in French oak barriques for a period ranging from 20 to 25 months. The duration of the refinement is technically decided based on the seasonal trend of the year.