Sassicaia 1.5L

This elegant red pairs well with rich meat dishes, such as beef and venison, complementing the wine's bold and structured profile.

The 2015 growing season experienced favorable conditions, with a good temperature variation between night and day throughout August, ensuring perfect phenolic ripening of the grapes. Harvesting began in mid-September with Cabernet Franc, followed by Cabernet Sauvignon, and was completed at the end of September with grapes from hillside vineyards. The grapes arrived in the cellar crisp, well-developed, and very healthy.

After malolactic fermentation, the wine was aged in French oak barriques, with a small portion in American oak, for a period between 20 and 25 months. The duration of aging was determined based on the seasonal characteristics of the vintage.

Grapes underwent selection using a sorting table, followed by very soft pressing and destemming. Fermentation occurred in stainless steel vats at controlled temperatures around 30°-31°C without the addition of external yeasts. Maceration lasted approximately 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon, with frequent pump-overs and délestages. Malolactic fermentation in steel vats was completed in November.

For a long time Bolgheri's Castiglioncello was used as Sassicaia's winery as it was the closest building to the vineyards at more than 300 m a.s.l..But as new vineyards were planted at greater distances and lower altitudes, a new larger winery had to follow. The new, more central location was decided in the 1960s. This is where it can be found today, on the cypress alley, close to the San Guido Oratory, which gives the estate its name. A third smaller winery was built in 2007 by architect Agnese Mazzei, it houses the barriques for the ageing of the Sassicaia.