Tenuta San Guido : Sassicaia 2022

The richness and refinement of an iconic Tuscan red wine

The estate

An essential reference for the great wines of Tuscany located between Livorno and Grosseto, the estate Tenuta San Guido was born from the marriage of Marquis Mario Incisa della Rocchetta and Clarice della Gherardesca.

The vineyard

The Sassicaia vineyard stands out for its mosaic of varied soils, mainly composed of limestone, clay and stony soils, which promote deep rooting and sufficient water supply. Located at an altitude between 100 and 400 meters, the vines benefit from an ideal west/south-west exposure. In 1983, Tenuta San Guido became the first Italian estate to obtain its own appellation, the D.O.C Bolgheri Sassicaia.

The wine

Sassicaia, meaning "place of stones" in Italian, is one of the most iconic wines of Tuscany, thanks to its history and exceptional quality. Marquis Mario Incisa della Rocchetta, a lover of great wines, dreamed of producing a Tuscan wine that could rival the great Bordeaux wines. In 1942, he made the bold choice to plant Cabernet Sauvignon on a stony Tuscan terroir, similar to the gravel of Médoc. Advised by his cousin Piero Antinori and the oenologist Giacomo Tachis, he diversified the grape varieties, controlled the yields and refined the aging methods. The first vintage of Sassicaia, unveiled in 1968, aroused the enthusiasm of international critics. Since then, each new release of a vintage is an event for lovers of great Italian wines.

The vintage

The 2022 vintage, marked by heat, benefited from the favorable microclimate allowing a good balance between freshness and acidity. The fall experienced low temperatures and abundant rains, useful for the dormancy of the vines and the natural elimination of parasites. The rainy winter allowed for the accumulation of water reserves. The spring, warm then suddenly cool, led to a natural selection of buds, reducing the load of the vines and improving maturation. Despite a very hot summer, the vines showed no stress, and a saving rain in August favored optimal maturation of the grapes.

Vinification and aging

The harvest, carried out manually, began in early September with the grapes from the young vines. It continued with the Cabernet Sauvignon from the vines located in the plain, to end with those on the hillsides, at more than 300 meters altitude (Vigna di Castiglioncello). The harvest operations ended at the end of September.

A selective sorting precedes a gentle pressing. Spontaneous alcoholic fermentation, without external yeasts, is followed by de-stemming and pumping over for optimal extraction. Maceration from 13 to 18 days. Malolactic fermentation takes place in stainless steel tanks, then the wine is decanted and barreled. The 23-month aging in barrels is followed by a transfer to steel tanks for the final selection and blend. After bottling, an additional aging of at least 3 months is carried out before marketing.

Blend

Cabernet Sauvignon (88 %)
Cabernet Franc (12 %).