Great extraction in terms of color and anthocyanic structure, combined with an extraordinary aromatic component, elegant and subtle tannins are the distinguishing features of this Sassicaia vintage. Selection of grapes through a sorting table. Soft pressing and destemming of grapes in order not to break the skins of the berries. Subsequent alcoholic fermentation in stainless steel vats at a controlled temperature of around 28° – 30° C (without the addition of external yeasts). The macerations lasted about 13-15 for both Cabernet Franc and Cabernet Sauvignon. Pumpovers and frequent délestages have favored the aromatic extraction over the tannic one. The malolactic fermentation was carried out in stainless steel tanks and was completed by the end of November.
85 % Cabernet Sauvignon
15 % Cabernet Franc