Sassicaia 2020 Bolgheri Rosso DOC Tenuta San Guido
First Harvest: 1968
Grapes: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Alcohol content: 14.00% Soil type: The soils on which the vineyards insist have varied and composite morphological characteristics with strong presence of calcareous areas rich in marl and stones and partially clay; they are located at an altitude between 100 and 300 meters above sea level, with west/southwest exposure.
Training system: spurred cordon Planting density: From 3,600 vines/ha to 5,550 vines/ha for older plantings and 6,200 vines/ha for newer plantings.
Harvest: The harvest began in mid-September with the Cabernet Franc grapes, followed by the Sauvignon grapes, completing at the end of September with the harvest of the grapes from the vineyards located on the hillsides. Excellent quality of the grapes that arrived at the winery crisp, well pitted and very healthy.
Vinification: Selection of the grapes by means of a sorting table. Very soft pressing and destemming of the grapes followed by fermentation in stainless steel at a controlled temperature of around 30° - 31°C (without the addition of external yeasts), with maceration of about 12-15 days for the Cabernet Franc and 10-13 days for the Cabernet Sauvignon. Frequent pumping over of the musts and délestages. Malolactic fermentation in steel completed in November.
Aging: Upon completion of malolactic fermentation, the wine was placed in French oak barrels (one-third new wood) where it spent a 24-month aging period before being destined for the preparatory stages of bottling and a subsequent phase of aging in glass prior to release.