2019 Tenuta San Guido, Sassicaia - Bolgheri - 1 Bottle (0.75L)

TECHNICAL DATA: Purple-red color with violette reflections. On the nose, an expressive and very refined bouquet, broad, with notes of cherry and scents of the undergrowth, balsamic herbs and rosemary. On the palate, very fine and intense, with a fresh acidity supported by firm tannins. Balanced and long. VINIFICATION: Selection of the grapes through a sorting table to remove impurities and any presence of imperfections. Gentle pressing and delicate de-stemming of the grapes using equipment capable of not breaking the berry integrity and avoiding excessive tannin extraction. The alcoholic fermentations (completely spontaneous and without the addition of external yeasts) concluded in mid-October and took place with regularity at maximum temperatures of 26-27 °C. Frequent délestages (rack-and-return) and pump-overs in the open air allowed excellent aromatic extraction and freshness in terms of must acidity. The malolactic fermentations, (also without inoculants), carried out in stainless steel, completed regularly at the end of November thanks to the low external temperatures. In early December, after frequent clean decantations of the musts, the wine was put into barriques from the first decade of December 2019. AGING: At the end of the malolactic fermentations the wine was put into barrique using 40% new wood, 40% first passage, and 20% second passage. We used French oak barriques (Quercus robor) from fine-grained woods and lightly toasted to avoid excessive tannin release. Sassicaia 2019, after about 25 months of wooden aging, was racked into stainless-steel tanks and further selected before the final assemblage and then bottling. Subsequent aging in bottle before commercialization. THE STORY: In the twenties, while a student in Pisa, Mario Incisa della Rocchetta dreamed of creating a wine of stature. His ideal, as with the aristocracy of that era, was Bordeaux. This is how he describes it in a letter to Veronelli dated 11/6/1974: “the origin of the experiment goes back to the years between 1921 and 1925, when, a student in Pisa and often a guest of the Duchi Salviati at Migliarino, I had tasted a wine produced from their vineyard on the Monte di Vecchiano that had the same unmistakable bouquet of an old Bordeaux I had just tasted more than drunk, because at 14 I was not allowed to drink wine, at my grandfather Chigi’s house.” Having settled with his wife Clarice at the Tenuta San Guido on the Tyrrhenian coast, he experimented with some French grape varieties (whose cuttings he had recovered from the Duchi Salviati’s estate at Migliarino, and not from France) and concluded that Cabernet had “the bouquet I was seeking.” No one had ever thought of making a “Bordeaux-style” wine in Maremma, a region unknown vinously. The decision to plant this variety at Tenuta San Guido was partly due to the similarity he noted between this part of Tuscany and Graves in Bordeaux. Graves means gravel, for the stony soil that characterizes the area, just as Sassicaia in Tuscany designates a zone with the same characteristics. From 1948 to 1967, Sassicaia remained a strictly private domain, and was drunk only at the estate. Each year, a few cases were aged in Castiglioncello’s cellar. The Marquis soon realized that aging the wine significantly improved it. As is often the case with wines of great stature, what had previously been considered defects over time turned into virtues. Friends and relatives soon urged Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that region. The 1968 vintage was the first to be marketed, with an reception worthy of a Premier Cru Bordeaux. In the following years the winery was moved to temperature-controlled premises, steel vats replaced wooden vats for fermentation, and French barriques were introduced for aging.

估價:$247.21

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