Sassicaia 2013 Bolgheri Rosso DOC Tenuta San Guido Magnum

Sassicaia 2013 Bolgheri Rosso DOC Tenuta San Guido Magnum

Designation: D.O.C. Bolgheri Sassicaia
First vintage: 1968
Blend: 85% Cabernet Sauvignon 15% Cabernet Franc

Alcoholic degree: 14.00% Type of soil: The soils on which the vineyards are located have various and composite morphological characteristics with a strong presence of limestone areas rich in galestro and stones and partially clayey; they are located at an altitude between 100 and 300 meters above sea level, with exposure to the West / Southwest.

Cultivation system: Spur-cordon Density of planting: From 3,600 vines / ha to 5,550 vines / ha for older plants and 6,200 vines / Ha for newer plants.

Climate: A very valid year that of 2015. After a generally mild winter, with temperatures below the seasonal average in January and February and abundant rains, vegetative growth started in the second week of April with the arrival of mild temperatures and sunny days. The rains, which continued to affect the first part of spring, favored a faster growth of the plants and also made the soil water reserve suitable. Excellent flowering, which ended in late May, and subsequent excellent fruit set, favored by a truly favorable climate. June and the first half of July were characterized by temperatures above the seasonal average but, from the end of July, they dropped back to normal. This was also thanks to some precipitation that brought fresh air to the benefit of the vineyards and the excellent production of grapes. The good thermal excursion between night and day, which occurred throughout the month of August, guaranteed a perfect phenolic maturity of the grapes.

Harvest: The harvest began in mid-September with the Cabernet Franc grapes, followed by the Sauvignon, completing at the end of September with the harvest of the grapes from the vineyards located on the hills. Excellent quality of the grapes that arrived in the cellar crispy, well-filled and healthy.

Winemaking: Selection of grapes through a sorting table. Gentle pressing and destemming of the grapes and subsequent fermentation in steel at a controlled temperature around 30° - 31°C (without the addition of external yeasts), with maceration of about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon. Frequent remontages of the musts and délestages.

Malolactic fermentation in steel completed in November.

Aging: At the end of the malolactic fermentation, the wine was placed in French oak barrels (one third new wood) where it spent a period of aging of 24 months before being destined for the preparatory stages of bottling and a subsequent phase of aging in glass before being released for sale.