Sassicaia 750mL 2022

Vintage SASSICAIA 2022 CLASSIFICATION Bolgheri DOC Sassicaia FIRST VINTAGE ON THE MARKET 1968 GRAPES Cabernet Sauvignon, Cabernet Franc Bolgheri Sassicaia SOIL TYPES The soils are located within the production area of the Bolgheri Sassicaia D.O.C. They show different and composite morphological characteristics, with the presence of calcareous zones rich in galestro, as well as stones and pebbles (from which the wine takes its name), and partially clayey soils. The production sites are located at an average altitude between 100 and 400 meters above sea level, with a West/South-West exposure. SEASON IN BRIEF The 2022 vintage was hot, but the favorable microclimate of Bolgheri allowed for a good balance between acidity and freshness. Autumn initially recorded below-average temperatures, with abundant rainfall and a drop in temperature at the end of November, which favored the vegetative halt of the plants and the natural elimination of pests. Rain continued in winter, ensuring a good water reserve. Spring began with above- average temperatures, interrupted by a sudden and brief temperature drop that led to a selection of buds in the early vineyards. This reduced the load on the plants and allowed for correct pigmentation and maturation of the grapes. Summer was characterized by intense heat, but thanks to the microclimate of Bolgheri and the hilltop location of the vineyards, no signs of distress were observed. A significant rain in mid-August led to a temperature drop, favoring the proper maturation of the grapes. HARVEST The grape harvest, carried out by hand, began in the first days of September with the grapes from the younger vineyards and continued with the Cabernet Sauvignon from the vineyards at lower altitudes, finishing with those from the hillside vineyards at over 300 meters above sea level (Vigna di Castiglioncello). The harvest operations were completed at the end of September. IL VINO After a careful selection of the grapes, soft pressing is followed by controlled alcoholic fermentation, completed by the end of October. The macerations were moderate, lasting from 13 to 18 days, with optimal extraction of polyphenols and aromas. After the spontaneous malolactic fermentation, completed by the end of November, the wine underwent a maturation period in wood for about 23 months. It was then transferred to steel tanks for the final selection of the batches before blending.