Sassicaia Tenuta San Guido 2022

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.

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.