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Top Vintages Produced:
1985, 1990, 1995, 2003, 2004, 2005, 2006, 2007
Sassicaia – Bolgheri Sassicaia DOC
Guidalberto – Toscana IGT
Le Difese – Toscana IGT
Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese
Sassicaia – First Wine: Cabernet Sauvignon (85%), Cabernet Franc (15%)
Guidalberto – Second Wine: Cabernet Sauvignon (45%), Merlot (45%), Sangiovese (10%).
Le Difese – Third Wine: Cabernet Sauvignon (70%), Sangiovese (30%).
Sassicaia’s history begins with Leopoldo Incisa, a politician in the Austro-Hungarian government, who
on his retirement, relocated to the family estate at Rocchetta Tanaro in 1840. A keen oenologist, he was a
collector of both native and foreign vines and published his findings on the subject.
In 1940, Leopoldo’s great-grandson Mario Incisa della Rocchetta became inspired by his writings and planted
new Cabernet Sauvignon vines on the Tenuta San Guido estate, in Bolgheri, having noticed similarities between
this part of Tuscany and Graves in Bordeaux. This radical departure from the usage of traditional Italian
varieties was a bold move at the time and meant that the wines remained unclassified until the Italian government
amended legislation relating to permitted varieties in the early 1980’s.
Initially the wine was intended for family consumption but, when Mario began to realise the ageing potential
of the wine, he made the decision to expand and commercialise the vineyard in 1965.
The first vintage of Sassicaia, marketed by the Antinori family, was released in 1968 to wide acclaim.
Sassicaia is one of the original Super-Tuscans and Mario Rocchetta, after having introduced Cabernet Sauvignon
vines and French oak barriques to Tuscany, is widely considered to have been the movement’s pioneer.
Today, and since Mario’s death in 1983, the estate is managed by his son, Marquis Nicolò Incisa della Rocchetta.
In 1994, the estate received its own DOC, Bolgheri, and Sassicaia is now widely accepted to be one of the greatest
Cabernet Sauvignon wines ever made. This accolade makes it one of the most sought-after wines in the world.
Viticulture and Vinification
‘Sassicaia’ means ‘place of many stones’ in reference to the gravelly soil of its vineyards, similar to those
found in the Médoc and Graves – an ideal terroir for the Bordeaux varieties that are now planted at the estate.
When the vineyards expanded to 75 hectares in the 1960s, a new winery was built near the church of San Guido.
This included the installation of new equipment such as temperature-controlled stainless steel vats for separate
fermentation of harvest lots, and new French oak barriques.
A modest 15,000 cases of Sassicaia are produced each vintage. The wine is aged for 24 months in oak
(one third of which is new) and then bottle-aged for 6 months before release onto the market.
The estate’s second and third wines, Guidalberto and Le Difese, both contain Sangiovese and, as they
are intended to be younger drinking wines, are aged for a shorter time than Sassicaia.
Sassicaia 1985 is considered to be one of the greatest wines of the 20th century with Robert Parker awarding it 100 points.
- Sassicaia – Bolgheri Sassicaia DOC
- Guidalberto – Toscana IGT
- Le Difese – Toscana IGT
- Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese.
Each year the blends differ slightly as directed by the team of oenologists, led by Giacomo Tachis. However, the general make-up is as follows:
- Sassicaia – First Wine: 85% Cabernet Sauvignon and 15% Cabernet Franc.
- Guidalberto – Second Wine: 45% Cabernet Sauvignon, 45% Merlot and 10% Sangiovese.
- Le Difese – Third Wine: 70% Cabernet Sauvignon and 30% Sangiovese.
Order top vintages of Sassicaia
- Sassicaia 2007: (95 AG)
"Explodes onto the palate with masses of rich, opulent fruit..." – Antonio Galloni, The Wine Advocate
- Sassicaia 2006: (97 AG)
"A stunning combination of ripeness, perfume, acidity and tannin. The wine is simply glorious..." – Antonio Galloni,
The Wine Advocate
- Sassicaia 1985: (100 AG)
"Excellent length and fine, silky tannins, conveying an impression of understated elegance..." – Antonio Galloni,
The Wine Advocate