BOLGHERI DOC "SASSICAIA" 2017 - SAN GUIDO ESTATE

Appellation : Bolgheri DOC

Vintage : 2017

Alcohol : 14%

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 calcareous areas rich in galestro, as well as stones and partially clayey. The production plants are located at an average altitude between 80 and 400 meters above sea level, with West/South-West exposure.

CLIMATE TREND

The 2017 vintage was quite hot but in many respects different from previous vintages, such as 2003 or 2012. Autumn and the first part of winter were characterized by harsh temperatures, conditioned by the north winds and average rainfall. Aspects that have allowed the vegetative standstill, contained the main parasites of the vine and kept the water reserves of the land in balance. The bizarre climate of early spring, with temperatures that were already well above the average at the end of March, conditioned the good performance of flowering and fruit setting, giving rise to smaller bunches and fewer berries. The summer continued with sunny days, warm temperatures and no rain until the end of July. In mid-August, with the beginning of the phenolic ripening of the grapes, a perturbation of Atlantic origin brought rain for 2 or 3 days and caused the temperatures to drop significantly. The ideal conditions have been created to favor the completion of the phenolic ripening of the grapes, rather than the technical one. The alternation of night and day temperatures, recorded from mid-August to the end of September, favored the development of primary and secondary aromas, and likewise determined the increase in acidity, a truly indispensable event to give freshness and elegance to the musts.

HARVEST

The harvest. entirely manual, it began about 8 days in advance starting from 30 August with the harvesting of the Cabernet Franc grapes and then continuing with the Cabernet Sauvignon harvest, first from the plants located at lower altitudes and completing at the end of September with those located on the high hills, about 360 meters above sea level (Vigna di Castiglioncello and Vigna del Quercione) between the end of September and the beginning of October.

VINIFICATION

Grape selection through sorting table, to eliminate impurities and any presence of millerandage. Soft and delicate pressing and destemming of the grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C (without any yeast inoculum). The macerations were continued for about 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent pumping over in the open and repeated délestage operations during the alcoholic fermentation have made it possible to obtain elegant musts with a good structure and an excellent aromatic component. Subsequently the malolactic fermentation was completed, again in steel and completely spontaneous, which were completed at the end of November, in order to then continue with the introduction of the must in wood.

REFINEMENT

At the end of the malolactic fermentation and after a rotation of decanting to ensure cleanliness, the wine begins the period of aging in French oak barriques 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 vintage.