2020 Tenuta San Guido Bolgheri Sassicaia Magnum

2020 Tenuta San Guido Bolgheri Sassicaia

2020 was a special year for Tenuta San Guido. The autumn was humid, with abundant rainfall from mid-October until late December. Temperatures were quite mild, sometimes even above the seasonal average. Intense cold arrived in February, with temperatures dropping to almost 0°C. March began with strong sea breezes and rain, but with mild temperatures that contributed to bud enlargement, especially of early varieties like Merlot. At the end of March, a disturbance from Russia caused a significant drop in temperatures, with northerly winds and even some frost at night. These weather conditions did not harm the Cabernet Sauvignon vines. April and May were mild, with alternating sunny days and average seasonal temperatures. A somewhat unusual spring caused no damage to the vines. After mid-June, the climate returned, with sunny and warm days that continued until harvest, with the exception of a few interruptions of rainfall in July and August. The grapes ripened about 7 to 8 days earlier than usual, and the beautiful sunny days ensured that the grapes were fully ripe quickly. The grapes, although with a higher sugar content, arrived in the cellar healthy and of excellent quality.

Terroir of the Sassicaia

The soils have varied and complex characteristics, with a strong presence of limestone, areas rich in marl and pebbles, and partial clay. They are located at an altitude of between 100 and 400 meters above sea level, with a west-southwest orientation. The manual harvest began in the first week of September with grapes from the younger vineyards, starting with the Cabernet Franc and then continuing with the Cabernet Sauvignon from the lower-altitude vineyards, ending in the last week of September with those on the hills located over 300 meters above sea level (Vigna di Castiglioncello and Vigna del Quercione).

Vinification

The grapes were selected using a sorting table to eliminate impurities and any blemishes. The grapes were gently pressed and destemmed, preserving the integrity of the berries and avoiding excessive tannin transfer. Alcoholic fermentation (completely spontaneous and without the addition of external yeasts) concluded at the end of October and was regularly carried out at controlled temperatures of no more than 27-28°C. Regular delestaging and pumping over ensured excellent aromatic extraction and freshness in terms of acidity of the must. Malolactic fermentation took place in steel barrels at the end of November. During the first week of December, after frequent decanting to clean the must, the wine was placed in oak barriques. At the end of malolactic fermentation, the wine was placed in barriques containing 45% new oak, 45% first-pass oak, and 10% second-pass oak. Sassicaia 2020, after more than 25 months of aging in wood, was decanted into steel tanks before being finally blended and bottled. It then aged in the bottle before being released.

Tasting notes of the Sassicaia

The highly fragrant Sassicaia opens quickly, offering a beautiful blend of forest floor, deep dark fruit, herbs, black tea, and balsamic vinegar on the nose. The wine has exceptional freshness, texture, and soft tannins. This Sassicaia is concentrated, spicy, and energetic with fine acidity. It consists of 85% Cabernet Sauvignon and the remainder Cabernet Franc. Very attractive now, with its youthful and vibrant character, but this will truly reveal itself in 3 to 4 years.

This is a magnum edition in OWC/1 - Even tastier, more festive and with a longer drinking window.

FACT : The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see the potential discount immediately if you choose Pickup at Checkout. We're located right next to the Rijksweg with ample parking. Click here for the address.