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- Stock: Available
- Reward Points: 420
- Product Code: 3161
- YEAR: 2012
Description
Bolgheri Sassicaia Tenuta San Guido, is an absolute excellence, the only wine in Italy to have earned a specific Bolgheri Sassicaia DOC. This wine with its enveloping, intense and exciting character is a true oenological legend. It is the best known in the world as it perfectly embodies balance in terms of body and complexity. It is produced on the Tenuta San Guido, which, with its unique soil, limestone formations and high stony content from which Sassicaia takes its name, has created the perfect conditions for this treasure of oenology to germinate. The name of the estate where Tenuta San Guido Bolgheri Sassica is produced comes from San Guido della Gherardesca, who lived in the 13th century. It is a historic winery in the Bolgheri area, located along the Etruscan coast in the Tuscan Maremma. The idea of planting vines in this area originated with Mario Incisa della Ricchetta who, fascinated by Bordeaux, in 1920 dreamed of creating his own thoroughbred wine like the horses he then owned in his stables. He decided to plant Cabernet Sauvignon and Cabernet Franc grapes on the Estate, because of the similarities he had noticed between these soils and the Bordeaux area.
Vinification
The harvest, carried out strictly by hand, begins in the first week of September with the Cabernet Franc grapes, followed by the Cabernet Sauvignon grapes, and is completed in early October with the grapes from the Castiglioncello vineyards, located at an altitude of over 300 metres above sea level. The grapes that arrive intact and healthy at the winery are sorted using a sorting table. Soft, gentle pressing and destemming of the grapes, taking care not to break the skin of the berries. Subsequent tumultuous fermentation in stainless steel at a controlled temperature of around 28-30 °C (without any addition of external yeasts). Maceration lasted approximately 13-15 days for both Cabernet Franc and Cabernet Sauvignon. Repassing and frequent délestages favoured aromatic over tannic extraction. Malolactic fermentation in steel completed at the end of November.
Refinement
At the end of malolactic fermentation, the wine was placed in French oak barriques, (one third new wood and the rest, first and second passage) where it spent a period of 24 months maturing in compliance with the production specifications, always keeping the masses separated by vineyard origin. Blending of the masses shortly before bottling and subsequent ageing in glass before release.
Awards and Recognition
Year 2012 - Robert Parker - 92 Punti
Year 2012 - James Suckling - 98 Punti
Year 2012 - Wine Spectator - 93 Punti
Year 2012 - Wine Enthusiast - 99 Punti
Year 2012 - Guida Vitae AIS - 4 Grappoli
Product Info Sheet | |
Alcohol Content | 14% Vol |
Denomination | Bolgheri Sassicaia DOC |
Format | 0.75 Lt |
Grape Variety | 15% Cabernet Franc e 85% Cabernet Sauvignon |
Region | Toscana |
Service Temperature | 18°-20°C |
Sommelier Suggestion | We recommend pouring the wine into the decanter for a few hours to allow the wine to aerate to awaken all the aromas. This wine is one of the great Italian red wines particularly suitable for ageing. Remarkable already if drunk now, but we suggest to let it rest in the cellar to reach a full and harmonious maturity, with important aromatic evolutions. Ageing capacity of over 20 years. |
Tasting Notes | In the glass it presents itself with a bright ruby colour. The nose impresses with spectacular odorous sensations. It captivates with aromas of crisp red fruit that swirl between notes of currant and cassis, cherry and dashes of peach, ethereal and fluttering sensations of vetiver and Damask rose, liquorice, a pulsating blanket of fine and sweet spices, Mediterranean scrub, mentholated tobacco and a mineral thread. In the mouth, it is direct, well-balanced, with three-dimensional silky tannins and freshness that zips through the palate like a lightning bolt. Very persistent and silky. |
Pairing Advice | |
Pairing | An excellent companion to accompany an entire meal. First courses with meat sauce, second courses of stewed meat, game and grilled meat, but also suitable to be enjoyed with medium-aged cheese, cured meats and sausages. |
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