TASTING NOTES:

• View: deep, concentrated ruby.
• Nose: aromas of plums and fine leathers, mineral notes river stone, smoked.
• Mouth: structured and serious, elegant, warm, fruity, mineral notes end.

APPELLATION: Bolgueri Sassicaia.

VINEYARD: located at an altitude of between 100 and 300 meters facing south and southwest. The first vineyards were planted in 1944. Strong presence of limestone rich in marl and stones and pebbles (which takes its name). Partly clay.

GRAPES: 85% Cabernet sauvignon and 15% Cabernet franc.

AGEING: The aging takes place for 24 months in French oak barrels (one third new and the rest of first and second use). The 'blend' end was held in late December, a month and a half before bottling.

PREPARATION: Vintage was completely manual and started with approximately 8 days in advance compared to other crops, starting on August 30 with Cabernet franc and following later with Cabernet sauvignon. The collection began with those located vines in the foothills and completed with vineyards in the hills, about 360 meters above the level of the sea (Vigna di Castiglioncello and Vigna of the Quercione), from late September and early October. Selection table. Soft pressing and destemming. Alcoholic fermentation spontaneous in stainless steel at a controlled temperature of about 28- 30 ° C, without the addition of external yeast. Maceration lasted about 11-12 days for the Cabernet franc and 13-14 for Cabernet sauvignon. Frequent pumping. Malolactic spontaneously in stainless steel tanks completed in late November.

WINE PAIRING: large game dishes, especially wild boar.

RECOMMENDED SERVING TEMPERATURE: 16-18 ° C

ALCOHOL: 14%