currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, tobacco, raspberry, cassis, violet, pepper and green bean
currant, blackberry, cherry, cedar, cigar box, tobacco, broccoli, berry and flower
"Sassicaia 2010 is an intense, deep ruby red color. Elegance is its main feature. This combined with good acidity gives it a long lasting taste. Sweet and harmonious tannins, as well as an intense bouquet complete this very good vintage." - Winery
"The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in clay and rocks and are located at an altitude between 80 and 300 meters above sea level, facing East / South East."
"The grapes were harvested starting on the third week of September, 2 to 3 weeks later than the previous years, mainly due to the low temperatures during the Spring, which led to a delay in the development of the grapes. Harvesting ended in the second half of October, with perfectly ripe fruit, an excellent polyphenol development, sugar balance and alcohol content."
"The fermentation took place in temperature controlled stainless steel vats, while the maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and delestage."
"The wine is aged for 24 months in French oak barriques and it's held for a further 6 months in the bottle before being released on the market." - Winery
"In the 1920s the Marchese Mario Incisa della Rocchetta dreamt of creating a 'thoroughbred' wine and for him, as for all the aristocracy of the time, the ideal was Bordeaux. This is how he described it in a letter to the esteemed wine critic, Luigi Veronelli dated 11 June 1974:"
"...the origins of my experiment date back to the years between 1921 and 1925 when, as a student in Pisa and often a guest of the Salviati Dukes in Migliarino, I drank a wine produced from one of their vineyards...which had the same unmistakable "bouquet" as an aged Bordeaux..."
"In the 1940s, having settled with his wife Clarice on the Tenuta San Guido on the Tyrrhenian coast, he experimented with several French grape varieties (whose cuttings he had recovered from the estate of the Dukes Salviati in Migliarino) and concluded that the Cabernet had "the bouquet I was looking for."
"A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at Tenuta San Guido was partly due to the similarity Mario Incisa had noted between Tuscan terrain and that of Graves in Bordeaux."
"'Graves', or 'gravel' in French refers to the rocky terrain which distinguishes the Bordeaux area; similarly, the gravely vineyard sites in Tuscany impart the same characteristics on Sassicaia, "stony ground", as its cherished French brother."
"The Marchese's first vintages were not warmly received. Critics accustomed to light, local wines were not encouraging; it was not taken into consideration that wines made from the more complex Cabernet Sauvignon grape would need more time to mature and develop."
"And thus from 1948 to 1967, Sassicaia remained a strictly private affair, only to be consumed at Tenuta San Guido."
"Each year, a few cases were stored to age in the Castiglioncello di Bolgheri cellar. The Marchese soon realized that by ageing the wine it improved considerably."
"Friends and relatives now urged Mario Incisa to experiment further with his project and perfect his revolutionary winemaking style. It was not until 1968 that Sassicaia was first commercially released - the welcome was worthy of a Bordeaux Premier Cru."
"Over the next few years, the cellar was moved to a temperature controlled location, steel fermentation vats replaced wooden vats, and French barriques were introduced to the aging process." - Winery