2006 Tenuta San Guido Sassicaia Bolgheri

2006 Tenuta San Guido Sassicaia Bolgheri

  • Producer: Tenuta San Guido
  • Vintage: 2006
  • ABV: 13,5% Vol.
  • Grape: Cabernet Sauvignon, Cabernet Franc.
  • Italian Quality Road: DOC Toscana Bolgheri
  • Serving Temperature: 16/18º C.
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2006 Tenuta San Guido Sassicaia Bolgheri
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2006 Tenuta San Guido Sassicaia Bolgheri

  In 1978 was the first success, during a blind tasting with anonymous samples of cabernet-based wines, organised in London by Hugh Johnson for Decanter magazine, where Sassicaia 1972 won first place among 33 wines selected from all over the world. In the meantime, the cellar was moved to temperature-controlled premises, where steel vats replaced wooden ones for fermentation and the refinement of the wine in barriques was developed and perfected.

Since then, Sassicaia has collected important awards: in both 1985 and 2016 it was awarded 100/100 points by the American wine critic Robert Parker while in 2018 was judged the best wine in the world by Wine Spectator.

Vintage 2006





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.

The climate in 2006 was cold and rainy winter months caused a delay in budding that the warm spring days were not able to make up for. This phenomenon due to temperature fluctuations induced an irregular flowering that lasted for a considerable time, leading to full flowering in the first week of June. The usual vigour of the shoots was accompanied by good productivity, which even in the youngest vineyards was expertly regulated by modest bunch thinning, synonymous with vegetative-productive balance. The summer, with almost no rain, was fortunately accompanied by temperatures that were never excessive, and this allowed the vines to develop good aromatic characteristics. Thus, the grapes presented themselves perfectly at the start of the harvest: concentrated and evenly ripe. During the harvest, there was rain in the early stages, slowing down the harvesting operations, but the subsequent re-establishment of the good weather allowed for a slow harvest, which had a positive influence on the polyphenolic and anthocyanin content.

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 various pumping over and délestages. Malolactic fermentation happened in steel vats. The wine was aged in French oak barrels for 24 months. Before being released for sale, the wine was further refined for 6 months in glass.

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