BOLGHERI DOC "SASSICAIA" 2013 - TENUTA SAN GUIDO

Denomination : Bolgheri DOC

Vintage : 2013

Alcohol : 13.5%

Region : Tuscany (Italy)

Format : 0.75 l

Grapes : Cabernet Sauvignon, Cabernet Franc

TYPE OF LAND

They show different and composite morphological characteristics, with the presence of limestone areas rich in marl, as well as stones and stones and partially clayey. The production plants are located at an average altitude between 80 and 400 meters above sea level, with a West / South-West exposure.

CLIMATIC TREND

A fantastic year in every respect. After a fairly mild early winter, from the end of November until the end of January the temperatures became rigid with very cold and rainy days. Spring started late and some frosts in April held back budding and also created natural conditions with less production. From May the temperatures have tended to rise again but gradually and with days alternated by light rains. From early June the summer began with high temperatures but in seasonal averages and sporadic rains which occurred at the most appropriate times to bring refreshment and water supply to the vineyards. The continuation of the summer until the harvest took place in optimal conditions with a good temperature range between day and night, favoring the aromatic extraction of the cabernets.

HARVEST

The harvest, strictly by hand, began with the Cabernet Franc grapes, which first reached the excellent phenolic ripeness, in the very first days of September, continuing with those of Cabernet Sauvignon from the first ten days of September and then ending with the grapes from the vineyards of the hills of Castiglioncello di Bolgheri, between the end of September and the very first days of October. Healthy grapes, perfect veraison and absence of grape berries have allowed a perfect development of the harvesting operations.

VINIFICATION

Soft pressing of the grapes and subsequent fermentation in steel at a controlled temperature of around 30 ° - 31 ° C (without the addition of external yeasts), with average maceration of about 9-12 days for both Cabernet Franc and Cabernet Sauvignon. Frequent interventions of musts pumping over and delestages. Subsequent malolactic fermentation always in steel.

AGING

At the end of the malolactic fermentation and after a shift of racking to ensure cleanliness, the wine begins the aging period in French oak barrels for a period ranging from 20 to 25 months. The duration of the refinement is technically decided on the basis of the seasonal trend of the year.