Sassicaia Magnum 2004

Grapes: 85% Cabernet Sauvignon - 15% Cabernet Franc

Alcohol: 13, 5
Contents: 1, 5 l
Product for many years as a simple table wine, the sassicaia saw finally recognized their DOC in the name of the territory where it is produced, the town of Bolgheri, not far from Castagneto Carducci. And 'brilliant garnet red color and intense, full and persistent fragrance, penetrating, with notes of cherries on grassy background combined with aromatic wood, vanilla and spicy notes. The flavor is dry, harmonious, very long aftertaste in suggesting the olfactory sensations

Sassicaia 2004 Tenuta San Guido LT 1, 5 In the twenties, a student at Pisa, Mario Incisa della Rocchetta dreamed of creating a classy wine. His ideal, as the aristocracy of the time, was the Bordeaux. Cos describes in a letter to the Veronelli 11/06/1974. the origin of the experiment dates back to the years between 1921 and 1925, when a student at Pisa and a frequent guest of the Dukes Salviati in Migliarino, I drank a wine made from their own vineyard on Mount Vecchiano who had the same unmistakable bouquet of an old Bordeaux I just tasted more than drunk, (because 14 years does not allow me to drink wine) before 1915, at the home of my grandfather Chigi. Having settled with his wife Clarice in the Tenuta San Guido on the Tyrrhenian coast, speriment several French grape varieties (whose cuttings he had recovered from the estate of the Dukes Salviati in Migliarino, and not from France) and concluded that the Cabernet had "the bouquet I was looking for." No one had ever thought of doing a "Bordeaux" wine Maremma, an unknown area under wine point of view. The decision to plant this variety in the Tenuta San Guido was partly due to the similarity that he had noticed in this area of ​​Tuscany and Graves, Bordeaux. Graves means gravel, for the rocky terrain that distinguishes the area, just like Sassicaia, in Tuscany, called a zone with the same characteristics. From 1948 to 1967, Sassicaia was strictly private domain, and was drunk only at the estate. Every year, a few cases were laid down to age in the cellars of Castiglioncello. The Marquis soon realized that as we age the wine improved considerably. As often it happens with wines of great stature, who were previously considered defects, over time turned into virtues. Now friends and family cheered Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that area. The year of 1968 was the first to be put on the market, with a welcome worthy of a Premier Cru Bordeaux. In the following years the winery was transferred to a temperature controlled, stainless steel tanks replaced the wooden vats for fermentation and French oak barrels for aging were introduced.