Tenuta San Guido
To craft Sassicaia 2017, we carried out a careful selection of grapes using a sorting table to eliminate impurities and the presence of millerandage. The grapes were gently and delicately pressed and destemmed, with special care taken not to break the integrity of the berries.
Spontaneous alcoholic fermentation took place in stainless steel tanks at a controlled temperature of about 28°–30°C (with no yeast inoculation). Maceration lasted approximately 11–12 days for the Cabernet Franc and 13–14 days for the Cabernet Sauvignon. Frequent open-air pump-overs and repeated délestage during fermentation produced elegant musts with good structure and excellent aromatic components.
Malolactic fermentation was then completed naturally in stainless steel tanks at the end of November, after which the wine was transferred to barrels.
AGEING
After malolactic fermentation, the wine was placed in French oak barrels, with a small portion in American oak, where it aged for a period ranging between 20 and 25 months. The ageing duration is technically determined based on the seasonal characteristics of the harvest.
Awards
97/100 Wine Enthusiast; 97/100 Decanter; 96/100 James Suckling
Allergens information
Contains sulphites.
SKU: 105844-1