Bolgheri Sassicaia DOC "Sassicaia" 2015 0.75l - Tenuta San Guido

Bolgheri Sassicaia DOC "Sassicaia" by Tenuta San Guido, year 2015.

0.75l bottle.

NAME
Bolgheri DOC Sassicaia

FIRST VINTAGE ON THE MARKET
1968

GRAPES
Cabernet Sauvignon and Cabernet Franc

They show different and composite morphological characteristics, with the presence of calcareous areas rich in marl, as well as stones and stones 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

2015 was a very good vintage. After an overall mild winter, with temperatures below the seasonal average in the months of January and February and abundant rainfall, the vegetative phase began in the second week of April with the arrival of mild temperatures and days of Sun. The rains, which affected the first part of spring, favored faster vegetation of the plants and equally made the soil water reserve suitable. Flowering was excellent, which ended at the end of May, as was the subsequent fruit setting, favored by a perfect climate. June and the first half of July had temperatures above the seasonal average which, from the end of July, dropped back to normal. This was also thanks to some rainfall which brought fresh air to the benefit of the vineyards and the excellent grape production. The good temperature range between night and day, which occurred throughout the month of August, guaranteed perfect phenolic ripening of the grapes.

HARVEST

The harvest began in mid-September with the Cabernet Franc grapes and, subsequently, with those of Sauvignon, completing at the end of September with the harvesting of the grapes from the vineyards located on the hills.
Excellent quality of the grapes which arrived in the cellar crisp, well-ripened and very healthy.

WINEMAKING

Selection of grapes via sorting table. Very soft pressing and destemming of the grapes and subsequent fermentation in steel at a controlled temperature of around 30° - 31°C (without the addition of external yeasts), with maceration of approximately 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon. Frequent pumping over of the musts and délestages. Malolactic fermentation in steel completed in November.

REFINEMENT

At the end of the malolactic fermentation and after a rotation of decanting to ensure 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 vintage.