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Bolgheri Sassicaia DOC "Sassicaia" 2016 0.75l - Tenuta San Guido

Regular price €260,00

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0.75l bottle.


  • ROBERT PARKER 100/100
  • DECANTER 100/100
  • FALSTAFF 100/100
  • DoctorWine 99/100
  • Veronelli Score 98/100
  • Luca Maroni Score 95/100

  • Denomination: DOC Bolgheri Sassicaia (DOC Sassicaia)
    First vintage: 1968
    Grapes: 85% Cabernet Sauvignon 15% Cabernet Franc
    Analytical data: Alcohol content: 14.00%, PH: 3.45, Total acidity: 5.90, Res. sugar: 0.10 g/l
    Type of land: The land on which the vineyards suitable for the production of this wine stand are included in the territorial delimitation of the SASSICAIA DOC. They have different and composite morphological characteristics, characterized by the strong presence of calcareous areas rich in marl, as well as rocks and stones (from which the wine takes its name) and partially clayey. The production plants are located at an altitude between 100 and 300 meters above sea level, with exposure to the West/South-West.
    Training system: Spurred cordon
    Planting density: From 3,600 plants/ha to 5,550 plants/ha for older plants and 6,200 plants/Ha for more recent plants.
    Climatic trend and characteristics of the vintage: 2016 was a worthy vintage, perhaps for some even better than the exceptional 2015. Autumn was characterized by an unusually warm and dry climate, except for a few rare showers. The real winter arrived at the end of November with cold temperatures that remained low both day and night, until the entire month of January. February, however, was more of a humid month with a slight rise in temperatures. Rains that were essential to guarantee the underground water reserve and guarantee the plants to face the summer period without problems. At the beginning of April, the sharp rise in temperatures led to an advance in the budding of the vines by approximately 8-10 days, but the real arrival of summer occurred in the second half of June, when rains and a rather humid climate left room for to the beautiful sunny days and summer temperatures which, however, with the exception of the second ten days of July, have always remained at seasonal levels without excesses.
    The veraison began at the end of July and the following months were optimal, ensuring respectable phenolic and alcoholic maturation of the grapes, carried out calmly and with greater permanence of the grapes on the plants. Some nocturnal showers that occurred in August provided refreshment to the plants and washed the grapes, while the cool breezes
    night, conditioned by the sea, instead accentuated the development of the aromas and guaranteed the freshness and fragrance of the grapes which ripened gradually, without excess sugar, in a harvest which was possible, thanks to the optimal conditions, to continue until the first decade of October. Healthy, intact and uniformly veraison grapes arrived in the cellar immediately giving an optimal response in organoleptic terms.
    Great extraction in terms of color and anthocyanin structure, combined with an extraordinary aromatic component and the elegance and finesse of the tannins are the distinctive note of this vintage of Sassicaia.
    Harvest period: The harvest, carried out strictly by hand, began in the first ten days of September with the Cabernet Franc grapes and, subsequently, with those of Sauvignon, completing on 10 October with the grapes from the Castiglioncello vineyards, located above 300 meters above sea level. The grapes arrived in the cellar intact and healthy, at temperatures oscillating between 20 and 23 °C, allowing spontaneous fermentations to begin gradually.
  • Winemaking notes: Selection of grapes via sorting table. Soft and delicate pressing and destemming of the grapes, taking care not to break the skin of the grapes. Subsequent tumultuous fermentation in stainless steel at a controlled temperature around 28° - 30°C (without any addition of external yeasts). The macerations were continued for approximately 13-15 hours for both the Cabernet Franc and the Cabernet Sauvignon. Pumping over and frequent délestages favored the aromatic extraction over the tannic one. Malolactic fermentation in steel completed at the end of November.
    Aging: At the end of the malolactic fermentation the wine was placed in French oak barriques (one third of which was new wood and the rest, first and second passage) where it spent a period of aging of 24 months in compliance with the production specifications, always keeping the masses separate by vineyard origin.
    Assembly of the masses shortly before being destined for the preparatory phases of bottling and subsequent refinement phase in glass before marketing.
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