Tenuta San Guido Sassicaia Bolgheri Doc 2015
|Eye||Deep & concentrated Ruby red|
|Nose||Elegance and smoothness stand out on the nose, composed of a bouquet of sweet and ripe red fruits (blueberries, black currant, cassis) and Mediterranean herbs such as laurel, juniper and myrtle|
|Mouth||Powerful and concentrated, insisting on ripe red fruits and adding other aromas of chocolate, vanilla, quinine and fern, in a combination that gives a pleasant vegetable freshness to the whole|
|Pairings||Appetizers, first courses, wild boar and red meats|
|Appellation||Bolgheri Sassicaia DOC|
|Grape||Cabernet Sauvignon, Cabernet Franc|
|Grape details||Cabernet Sauvignon 85%, Cabernet Franc 15%|
|Place of Production||Bolgheri (LI)|
|Wine bottle size||0,75 L Standard|
In the twenties, a student in Pisa, Mario Incisa della Rocchetta dreamed of creating a purebred wine. His ideal, as for the aristocracy of the time, was Bordeaux.
No one had ever thought of making a "Bordeaux" wine in Maremma, an unknown area from a wine point of view. The decision to plant this variety in the Tenuta San Guido was partly due to the similarity he had noticed between this area of ??Tuscany and Graves, in Bordeaux. Graves means gravel, due to the stony ground that distinguishes the area, just as Sassicaia, in Tuscany, names an area with the same characteristics.
From 1948 to 1967, Sassicaia remained a strictly private domain, and was drunk only on the estate. Every year, a few crates were aged in the Castiglioncello cellar.
The Marquis soon realized that the wine improved considerably as it aged. As often happens with wines of great stature, those that were previously considered defects, over time turned into virtues.
Now friends and relatives were encouraging Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that area.
The 1968 vintage was the first to be put on the market, with a welcome worthy of a Bordeaux Premier Cru.
In the following years the cellar was moved to controlled temperature rooms, steel vats replaced the wooden vats for fermentation, and French barriques were introduced for aging.