Tenuta San Guido Sassicaia (2022)

This 88% Cabernet Sauvignon and 12% Cabernet Franc blend exhibits a deep, seductive, alluring aromatics packed full of musk, violets, tilled earth, black cherry and saline creme de cassis notes with an incredibly precise purity. The palate is tightly wound and taut with an expressive vein of stony minerality supporting chalky drying tannins. Powerful yet finely poised, the structure is enlivened by a cool crisp acidity and piercing notes of black currant, salty blueberry and subtle hints of graphite and cherry tobacco on the finish. Real intensity and drive backed by an energetic freshness and a notable wound spring tension make this a perfect Sassicaia for the cellar… if you can resist its unquestionable allure and charm.
 
 
 
 
 
 SOIL TYPES
 
 
 
 The soils are located within the production area of the Bolgheri Sassicaia D.O.C. They show different and composite morphological characteristics, with the presence of calcareous zones rich in galestro, as well as stones and pebbles (from which the wine takes its name), and partially clayey soils. The production sites are located at an average altitude between 100 and 400 meters above sea level, with a West/South-West exposure.
 
 
 
 SEASON IN BRIEF
 
 
 
 The 2022 vintage was hot, but the favorable microclimate of Bolgheri allowed for a good balance between acidity and freshness. Autumn initially recorded below-average temperatures, with abundant rainfall and a drop in temperature at the end of November, which favored the vegetative halt of the plants and the natural elimination of pests. Rain continued in winter, ensuring a good water reserve. Spring began with above- average temperatures, interrupted by a sudden and brief temperature drop that led to a selection of buds in the early vineyards. This reduced the load on the plants and allowed for correct pigmentation and maturation of the grapes. Summer was characterized by intense heat, but thanks to the microclimate of Bolgheri and the hilltop location of the vineyards, no signs of distress were observed. A significant rain in mid-August led to a temperature drop, favoring the proper maturation of the grapes.
 
 
 
 HARVEST
 
 
 
 The grape harvest, carried out by hand, began in the first days of September with the grapes from the younger vineyards and continued with the Cabernet Sauvignon from the vineyards at lower altitudes, finishing with those from the hillside vineyards at over 300 meters above sea level (Vigna di Castiglioncello). The harvest operations were completed at the end of September.
 
 
 
 IL VINO
 
 
 
 After a careful selection of the grapes, soft pressing is followed by controlled alcoholic fermentation, completed by the end of October. The macerations were moderate, lasting from 13 to 18 days, with optimal extraction of polyphenols and aromas. After the spontaneous malolactic fermentation, completed by the end of November, the wine underwent a maturation period in wood for about 23 months. It was then transferred to steel tanks for the final selection of the batches before blending.