2021 is an exceptional vintage and has already gained a lot of success from critics. Similar in style to 2019, 2016 & 2011, the vintage conditions were almost perfect and grapes were able to achieve perfect ripeness. Sassicaia’s vineyards at altitude allow the grapes to achieve great freshness and vibrancy. Bright red berry fruits, red cherries and violet hints combine with liquorice, leather and sweeter clove spice. The tannins are tightly wound and firm and need time to resolve but are supported by a generous fruit core. The wine finishes on the savoury and has an incredibly long length.

Soil Type

They show different and composite morphological characteristics, with the presence of calcareous areas rich in marl, as well as stones and stones and partially clayey. The production plants are located at an average altitude between 100 and 300 meters above sea level, with exposure to the West/South-West.

Weather Trends

The 2021 vintage experienced a positive seasonal trend, beginning with a rainy autumn and colder-than-average temperatures. A harsh winter followed, especially in mid-February, when the “Burian” cold front brought freezing nighttime temperatures of -5 to -7°C. April started with spring warmth, but by mid-month, temperatures dropped again, approaching 0°C. This caused bud thinning in early-ripening vines like Merlot and Cabernet Franc. Throughout spring, sunshine alternated with sporadic rain, and cool air kept temperatures below normal.

The plants showed no significant issues, except for a slight vegetative slowdown. Summer temperatures arrived by late May and persisted without rain until mid-July. By mid-August, temperatures normalized and, especially at night, dropped slightly below the seasonal average. The vines weren’t affected by the summer heat, and vegetation development remained steady, with smaller bunches and berries resulting in lower production.

This climate produced a perfect balance between technical and phenolic maturity, with healthy grapes and excellent seed and stem lignification.

Harvest

The harvest was carried out by hand, starting in the first days of September with the youngest and earliest vineyards and continuing with the Cabernet Sauvignons from the lower vineyards, finishing in the first week of October, with those on the hills at around 400 meters above sea level. of the sea (Vigna di Castiglioncello and Vigna del Quercione).

Vinification

Grapes were carefully selected on a sorting table to eliminate impurities and imperfections. They underwent very soft pressing to avoid breaking and delicate destemming to prevent the release of improper tannins. Alcoholic fermentation, using selected yeasts, concluded in the first week of November at controlled temperatures, not exceeding 28-29°C.

Outdoor delestages and pumping over operations helped achieve excellent polyphenol extraction, with a strong aromatic component and fresh musts. Spontaneous malolactic fermentation occurred in steel tanks, ending in early December. By the first week of December 2021, after appropriate must decanting, the wine was placed in oak barriques.

Ageing

At the end of the malolactic fermentation, the wine was placed in barriques using approximately 40% new wood, a further 40% first passage and 20% second passage. For the 2021 vintage, French oak wood was used (Tronçais, Allier and Jupilles in particular) with extra-fine grain, light toasting and long seasoning.

Sassicaia 2021, after 24 months of aging in wood, was decanted into steel tanks before assembly. Subsequent refinement in bottle before marketing.

For more information on the Tenuta San Guido wines click here or visit their website here.

2021 is an exceptional vintage and has already gained a lot of success from critics. Similar in style to 2019, 2016 & 2011, the vintage conditions were almost perfect and grapes were able to achieve perfect ripeness. Sassicaia’s vineyards at altitude allow the grapes to achieve great freshness and vibrancy. Bright red berry fruits, red cherries and violet hints combine with liquorice, leather and sweeter clove spice. The tannins are tightly wound and firm and need time to resolve but are supported by a generous fruit core. The wine finishes on the savoury and has an incredibly long length.

Soil Type

They show different and composite morphological characteristics, with the presence of calcareous areas rich in marl, as well as stones and stones and partially clayey. The production plants are located at an average altitude between 100 and 300 meters above sea level, with exposure to the West/South-West.

Weather Trends

The 2021 vintage experienced a positive seasonal trend, beginning with a rainy autumn and colder-than-average temperatures. A harsh winter followed, especially in mid-February, when the “Burian” cold front brought freezing nighttime temperatures of -5 to -7°C. April started with spring warmth, but by mid-month, temperatures dropped again, approaching 0°C. This caused bud thinning in early-ripening vines like Merlot and Cabernet Franc. Throughout spring, sunshine alternated with sporadic rain, and cool air kept temperatures below normal.

The plants showed no significant issues, except for a slight vegetative slowdown. Summer temperatures arrived by late May and persisted without rain until mid-July. By mid-August, temperatures normalized and, especially at night, dropped slightly below the seasonal average. The vines weren’t affected by the summer heat, and vegetation development remained steady, with smaller bunches and berries resulting in lower production.

This climate produced a perfect balance between technical and phenolic maturity, with healthy grapes and excellent seed and stem lignification.

Harvest

The harvest was carried out by hand, starting in the first days of September with the youngest and earliest vineyards and continuing with the Cabernet Sauvignons from the lower vineyards, finishing in the first week of October, with those on the hills at around 400 meters above sea level. of the sea (Vigna di Castiglioncello and Vigna del Quercione).

Vinification

Grapes were carefully selected on a sorting table to eliminate impurities and imperfections. They underwent very soft pressing to avoid breaking and delicate destemming to prevent the release of improper tannins. Alcoholic fermentation, using selected yeasts, concluded in the first week of November at controlled temperatures, not exceeding 28-29°C.

Outdoor delestages and pumping over operations helped achieve excellent polyphenol extraction, with a strong aromatic component and fresh musts. Spontaneous malolactic fermentation occurred in steel tanks, ending in early December. By the first week of December 2021, after appropriate must decanting, the wine was placed in oak barriques.

Ageing

At the end of the malolactic fermentation, the wine was placed in barriques using approximately 40% new wood, a further 40% first passage and 20% second passage. For the 2021 vintage, French oak wood was used (Tronçais, Allier and Jupilles in particular) with extra-fine grain, light toasting and long seasoning.

Sassicaia 2021, after 24 months of aging in wood, was decanted into steel tanks before assembly. Subsequent refinement in bottle before marketing.

For more information on the Tenuta San Guido wines click here or visit their website here.

Soil Type

The soils have varied and complex features with strong presence of limestone, areas rich in marl and pebbles, as well as partially clay. They are situated at an altitude between 100 and 400 meters above sea level, with a West, South-West.

Weather Trends

Autumn brought abundant rain from mid-October to late December. Temperatures stayed mild, sometimes exceeding seasonal averages. Intense cold arrived in February, nearing 0°C. March began with strong sea winds and rain, but mild temperatures helped early varieties like Merlot develop buds. Late March brought Russian winds, dropping temperatures and causing night frosts. Cabernet Sauvignon was unharmed, while some Cabernet Franc showed slower development on secondary buds.

April and May were mild, with alternating sun and rain, leading to increased vegetation. Agronomists intervened to control plant growth. By mid-June, sunny, warm weather lasted until harvest, interrupted only by rain in July and August. The grapes ripened 7-8 days earlier than usual. Despite higher sugar content, they arrived healthy, fully ripe, and of excellent quality.

Harvest

The manual harvest began in the first week of September with the grapes from the younger vineyards starting from the Cabernet Franc and then continued with the Cabernet Sauvignon from the vineyards located at lower altitudes, ending in the last week of September with those on the hills located over 300 meters above sea level (Vigna di Castiglioncello and Vigna del Quercione).

Vinification

Selection of the grapes through a sorting table, to eliminate impurities and any presence of imperfections. Soft pressing and delicate destemming of the grapes, maintaining the integrity of the berries and avoiding excessive transfer of tannins. The alcoholic fermentation (completely spontaneous and without the addition of external yeasts) was concluded by the end of October and carried out regularly and at controlled temperatures not exceeding 27-28 °C.

Frequent delestages and pumping over allowed for excellent aromatic extraction and freshness in terms of acidity of the musts. The malolactic fermentations took place in steel, at the end of November. In the first week of December, after frequent decanting to clean the musts, the wine was placed in oak barriques.

Ageing

At the end of the malolactic fermentation, the wine was placed in barriques using 45% new wood, 45% first passage and 10% second passage. Sassicaia 2020, after more than 25 months of aging in wood, was decanted into steel tanks before the final blending and then bottling. Subsequent refinement in the bottle before release on the market.

For more information on the Tenuta San Guido wines click here or visit their website here.