In a property that stretches over 2,500 hectares, we have chosen to select and plant vineyards exclusively on the most suitable lands, covering just a small area of the total surface. An area that is unique in terms of soil type, microclimate, and exposure that deserves its own appellation: DOC Bolgheri Sassicaia.
The 1968 vintage saw the debut of Sassicaia, a courageous wine that at the time, broke away from the standard way of making Tuscan Wine. The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey.
The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.
We believe that Sassicaia is one of the greatest wine creations of the century. It also happens to be simply wonderful to drink. May it thrive through the new millennium”.
Serena Sutcliffe MW & David Peppercorn MW.
In some respects, the climate in 2003 was rather similar to that of 2001, with the exception of both winter and spring characterised by low temperatures that delayed flowering. The summer, on the other hand, was very hot from the outset, with temperatures above the norm. The lack of rainfall and very dry weather caused an early ripening and, for some grape varieties, even a slight over-ripening. The harvest began at the end of August and was completed by the end of September.
Pairing Suggestions: A Sassicaia could be preferable when paired with structured foods rich in sauces, especially as a brown base and demi-glace and Bordeaux sauce that give succulence to the dishes. Perfect combinations with Sassicaia can therefore be dishes based on game such as stews, braised, wild boar, guinea fowl or duck based, but also roast veal and pork. Particularly ideal if seasoned with Mediterranean herbs and spices that can recall the Sassicaia territory: bay leaf, juniper berries, rosemary, sage and black pepper. Sensational also the Sassicaia combinations with first courses rich in seasonings such as Pici with Wild Boar Ragù, or Pappardelle Toscane. But Sassicaia, especially if more advanced, is also very convincing with very aged rich cheeses. Sassicaia of historical vintages, on the other hand, will be sensational when paired with dishes of great complexity, aroma and structure, embellished with ingredients of great value, but also tasted alone as a meditation wine.
Maturation: Fermentation happened in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with several repassings and délestages. Malolactic fermentation happened in steel vats. The wine was matured in French oak barrels for 24 months, followed by a period of ageing in glass before being released for sale.
