Region: Bolgheri, Tuscany, Italy
Vintage: 1996
Drinking Window: 2004-2028
Blend: 85% Cabernet Sauvignon & 15% Cabernet Franc
Alc/Vol: 13.5%
Closure Type: Cork
Vintage Notes:
The climate in Italy in 1996 was not particularly favourable for wine: it was in fact rather negative, except in certain Mediterranean areas. The spring was cold at the beginning and it caused a slight delay in budding. Later on temperatures increased enabling perfect flowering and setting of the berry. Around the second half of August, a 'green harvest' was carried out, leaving only the best clusters on the vines to ripen. These clusters ripened perfectly and at the time of the harvest were in excellent condition with good development of their aromatic and varietal characteristics.
Winemaking:
The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.
Ageing:
On October 22nd the wine was put in the barriques, 50% new and the rest used once or twice before. During its first year of ageing the wine was racked every three months as it was very rich in extractive substances. After about 22 months in the barrel it was bottled as usual, without filtering only after a very light fining with egg white, and it aged a further six months before release.
Background:
Tenuta San Guido is much better known by the name of its most famous wine – Sassicaia. It is located in the Tuscan region of Maremma, and is has its own single-estate DOC appellation (Bolgheri Sassicaia) applied to its flagship label.
Sassicaia, one of the original Super Tuscan wines, is made up of Cabernet Sauvignon with a small amount of Cabernet Franc. It is known for its supple texture, elegance and perfume.
The grapes that go into Sassicaia are picked just before they reach full ripeness, which contributes to finesse and fragrance as well as a lower alcohol levels. After two weeks' fermentation in stainless steel tanks, the wine is aged for around 24 months in French oak barrels (around 20 percent of which are new).
