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Appellation : Bolgheri DOC

Vintage : 2018

Alcohol : 13.5%

Region : Tuscany (Italy)

Format : 0.75 l

Grapes : Cabernet Sauvignon, Cabernet Franc


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.


2018 is a classic vintage for Sassicaia. Autumn and early winter were characterized by temperatures above the seasonal norm with sporadic rains, sometimes alluvial in nature. Situation that lasted until February, with greater rainfall intensity and some snowfall in the highest altitudes. The situation was radically changed by Burian from Siberia who, in the last week of February, caused the temperatures to fall well below zero and with snowfall also in Bolgheri. From an agronomic point of view, this resulted in an excellent vegetative standstill, eliminating the parasites of the vine and nourishing the water reserves. From March, temperatures began to rise but, immediately afterwards, a further wave of frost affected all of Italy and above all the Tuscan coast, resulting in a March and early April with temperatures below the seasonal average and rainfall. Spring has arrived from the second ten days of April with rising temperatures and sunny days. May started with rainy and windy days. Throughout the spring and well into summer temperatures remained normal, without excessive heat and with occasional rains which favored the phenological stages of flowering and fruit setting in a perfect way. Only in July did the heat become intense, albeit with good night ventilation, this situation lasted until 14 August, when the abundant rains cooled the vines and normalized the temperatures. Sunny days, cool temperatures (especially at night) and the absence of sea winds allowed for a truly excellent phenolic ripening of the grapes, which allowed for the excellent development of aromas and acidity.


The harvest. entirely manual, it began regularly albeit with a delay compared to the norm of about 7-8 days, starting from 6 September with the harvesting of the Cabernet Franc grapes and then continuing from 16 September, until 4 October, with the Cabernet harvest Sauvignon, starting first from the plants located at lower altitudes and completing with those located on the high hills, about 360 meters above sea level (Vigna di Castiglioncello and Vigna del Quercione) at the beginning of October.


Careful sorting of the grapes both in the field, during the harvest, and on arrival in the cellar on the sorting table. Soft crushing-destemming and introduction of the musts into the stainless steel tanks.
Spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 26°/27°C (without inoculation of yeasts). The macerations in this vintage were prolonged for about 13-15 days for the Cabernet Franc and 15-17 days for the Cabernet Sauvignon. Frequent pumping over of oxygenation and délestage repeated every day during the primary fermentation, have allowed the obtaining of musts of great elegance and marked acidity. The malolactic fermentation took place in steel starting with the first ten days of November and completing at the end of the month, allowing the introduction of the musts in wood from the first ten days of December 2018.


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. For the 2018 vintage, there were 24 months in barriques.

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