Sassicaia 2020 - Tenuta San Guido

Order wine : Sassicaia 2020 - Tenuta San Guido

Bolgheri Sassicaia - Tenuta San Guido

97/100 James Suckling & 97 Wine Spectator

When to drink ? : 2027 - 2045

15 Feb, 2023 - A very fragrant Sassicaia with forest floor, citrus and deep black fruit on the nose. Blackcurrant. Cedar and black tea. A little balsamic. Pine needles. Ample and very succulent. Very long, structured and complete. Tangy and energetic with a linear line of fresh tannins and acidity. Very Sassicaia overall. 85% Cabernet Sauvignon and the rest Cabernet Franc. Very attractive today in its youth and dynamism, but will be even better in three or four years' time. Try it after 2027.

- Denomination: D.O.C. Bolgheri Sassicaia

- First vintage : 1968

- Blend of grapes : 85 % Cabernet Sauvignon, 15 % Cabernet Franc

- Analytical data: Alcohol content: 14.00%; PH: 3.46; Total acidity: 5.85; Residual sugar content: 0.20 g/l

- Type of soils: The soils are entirely located within the territorial delimitation of the D.O.C. Sassicaia. They have different and composite morphological characteristics, characterized by a strong presence of calcareous zones rich in galestro, as well as pebbles and stones ("Sassicaia" in local dialect means soil with a lot of stones) and also partially clay. The vineyards are located at an altitude of between 100 and 400 meters above sea level and are oriented West/Southwest.

- Training system: Spurred cordon

- Planting density: Between 3,600 plants/ha and 5,550 plants/ha for the oldest plants and 6,200 plants/ha for the youngest.w

A wine produced mainly from Cabernet The use of Cabernet Sauvignon represents a fundamental change in the Tuscan and Piedmontese tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this grape variety at the Tenuta San Guido was partly due to the similarity that Mario Incisa had found between the Tuscan and Graves terrain in Bordeaux.

Each year, a few cases were stored for aging in the cellar of Castiglioncello di Bolgheri. The Marquisians soon realized that by aging the wine, it improved considerably.