Sassicaia Tenuta San Guido 2014

£365.00
The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS


This was a rather unusual vintage in Bolgheri, as it was in the rest of Italy. Certainly a somewhat hasty misjudgement. There was rain in Bolgheri, but not as much as in other parts of Italy. The Cabernet grapes reached phenolic ripeness never seen in other vintages, with great expression of aromas and perfumes favoured by the slow ripening on the vine. The winter was fairly mild, the spring began late with a rather harsh April compared to the seasonal norm, which contributed to the late start of vegetation. In May, vegetation started thanks to the arrival of warmer temperatures. The summer saw sunny days and average temperatures until the beginning of July. From the first ten days of July, there were a few disturbances that led to rainfall and a drop in temperatures, signalling the end of summer as early as mid-August. The tramontana winds at the beginning of September allowed the grapes to dry out and ripen slowly. The slow ripening and the climatic conditions allowed for harmonious wines, with a lower alcoholic impact but with a distinct elegance in perfect style with the philosophy of Tenuta San Guido.

HARVESTING


Harvesting, strictly by hand, began with the Cabernet Franc grapes, which were the first to reach optimum phenolic ripeness, in the second ten days of September, continuing with Cabernet Sauvignon from the end of September and then concluding, with the grapes from the vineyards on the heights of Castiglioncello in Bolgheri, towards the end of October. The grapes were healthy, with respectable veraison, low sugar content and good acidity.

FERMENTATION


Gentle pressing of the grapes followed by fermentation in stainless steel vats at a controlled temperature of around 30° - 31°C (without the addition of external yeasts), with average maceration slightly longer than usual for the vintage, bringing the maceration time for both Cabernet Franc and Cabernet Sauvignon to around 11-15 days. Pumping over of the must and délestages were carried out frequently. Subsequent malolactic fermentation in steel vats concluded at the end of November 2014.

AGEING


Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.