2017 Tenuta San Guido Sassicaia - Bolgheri Superiore - 1 Double Magnum/Jeroboam (3 l)

Dense and brilliant ruby mantle.
Aroma intensity unmatched for purity and generosity. The flow of perfumes of ripe and juicy fruit - cherry, watermelon, blueberry, cassis, red currant - is unstoppable, enriched with satisfying and well-defined notes of rose and citrus water, marine scrub and dark spices, tobacco and Caribbean cedar.
At the sip we find the harmonious, didactic balance of all time, where every taste actor performs his part in a masterly manner, with perfect tannins and freshness and flavor that alternate in a framework of elegant power. It closes very long, with a power reserve that hardly satisfies, to envy the most beautiful of Breguet watches.

Altitude between 100 and 400 meters above sea level, facing West / South-West.
They have different and composite morphological characteristics, characterized by a strong presence of calcareous areas rich in galestro, as well as pebbles and stones (“Sassicaia” in local dialect means soil with many stones) and also partially clay.

Harvest The entirely manual harvest began in the first ten days of September with Cabernet Franc and continued with Cabernet Sauvignon until the beginning of October. The last vineyard to be harvested was the one of Castiglioncello situated at nearly 400 meters above sea level. The grapes arrived in the cellar intact and healthy, at temperatures ranging between 20 and 23 ° C allowing spontaneous fermentation to start gradually.

Selection of grapes through a sorting table. Soft pressing and destemming of grapes in order not to break the skins of the berries. Subsequent alcoholic fermentation in stainless steel vats at a controlled temperature of around 28 ° - 30 ° C (without the addition of external yeasts). The macerations lasted about 13-15 for both Cabernet Franc and Cabernet Sauvignon. Pumpovers and frequent délestages have favored the aromatic extraction over the tannic one. The malolactic fermentation was carried out in stainless steel tanks and was completed by the end of November.

At the end of malolactic fermentation, the wine was transferred to French oak barriques of Allier wood, (one third new wood and the rest, first and second passage) where it rested for 24 months of aging period which is in compliance with the production regulations. During this time the various masses have been kept separated according to the vineyard of origin. The blending occurred shortly before the preparation for bottling and subsequent refinement phase in glass before marketing.