1990 Tenuta San Guido Sassicaia - Bolgheri - 6 Bottles (0.75L)

Type: Red Wine Classification : : D. O. C. Company: San Guido Year: 1990 Tuscany region Grape variety: 85% Cabernet Sauvignon 15% Cabernet Franc Format: 750 ml Category: Bolgheri D. O. C. Production method: soils on which the vineyards are located have various and composite morphological characteristics with a strong presence of calcareous areas rich in marl and stones and partially clayey; they are located at an altitude between 100 and 300 meters above sea level, with exposure to the west / south-west. Spurred cordon From 3,600 vines / ha to 5,500 vines / ha. Extremely interesting climatic trend due to the quality of the 1990 vintage wine. It is true that the summer and also the post-summer heat, to refer to the pre-autumnal, was pronounced, but also that the thermal summations together with the intense sunlight have positively and intensely influenced the quality of the organoleptic equipment of the grapes. In particular, they benefited from the primary polyphenolic and aromatic assets of the peel, as well as the sugary value of the berry juice. From a mild and dry winter the anticipation of the budding marked an early flowering, favored in its evolution by the persistence of good weather. With this happy climatic trend the harvest recorded a certain advance and the must, logically lower by about 20% than the quantity of 1989, was expressed with intense characters of color and density: a better index could not appear for a perfect success of the wine . Alcoholic fermentation took place at 28-30 ° C and the skin was macerated for about 15 days in vats full of primary and secondary flavor. The bottling took place after a gentle bonding of the wine and without any filtration, so as not to damage it and rape it. Alcohol content: 12. 5% Pairings: Roasted game Serving temperature: 16-18 ° C The Sommelier's comment: Intense Ruby Red, classic harmonically rounded herbaceous scent; typical aromas of undergrowth or more precisely of Mediterranean scrub, up to the various tertiary aromas typical of aging, it gives off intense flavors, such as hunting products, especially roast pigeon, Bordeaux-style fillets, strong-flavored cheeses. Evaluation: Enotecacorsi: 98/100, Gambero Rosso: 3 Bicchieri, James Suckling 94/100, Wine Spectator: 93/In the 1920s, a student in Pisa, Mario Incisa della Rocchetta dreamed of creating a race wine. His ideal, as for the aristocracy of the time, was Bordeaux. This is how he describes it in a letter to Veronelli dated 11/6/1974. ". . . the origin of the experiment dates back to the years between 1921 and 1925, when, a student in Pisa and often a guest of the Salviati Dukes in Migliarino, I had drunk a wine produced by their own vineyard on the mountain of Vecchiano which had the same unmistakable "Bouquet" of an old Bordeaux I just tasted more than drunk, (because at 14 I was not allowed to drink wine) before 1915, at the home of my grandfather Chigi. Having established himself with his wife Clarice in the Tenuta San Guido on the Tyrrhenian coast, he experimented with some French vines (whose cuttings had recovered from the estate of the Salviati Dukes in Migliarino, and not from France) and concluded that the Cabernet had "the bouquet I was looking for". No one had ever thought of making a "Bordeaux" wine in Maremma, an area unknown from a wine point of view. The decision to plant this variety in Tenuta San Guido was partly due to the similarity he had noticed between this area of Tuscany and Graves, in Bordeaux. Graves means gravel, due to the rocky terrain that distinguishes the area, just as Sassicaia, in Tuscany, calls an area with the same characteristics. From 1948 to 1967, Sassicaia remained a strictly private domain, and was drunk only on the estate. Every year, few cases were put to age in the cellar of Castiglioncello. The Marquis soon realized that as he got older the wine improved considerably. As often happens with wines of great stature, those that were previously considered defects, over time became virtues. Now friends and relatives incited Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that area. The 1968 vintage was the first to be put on the market, with a welcome worthy of a Premier Cru Bordeaux. In the following years the cellar was moved to temperature-controlled premises, steel vats replaced the wooden vats for fermentation, and the French barriques were introduced for I ship in packaging in accordance with the law and guarantee of travel. use of selected and qualified couriers. I ship to the United States of America. the sale to minors under 18 is prohibited. perfect bottles