Bolgheri Sassicaia

Sassicaia 1992


Sassicaia 1992

Negozio: Fons Vinum Consegna prevista: 5 - 9 giorni
Spese di spedizione: SPEDIZIONE GRATUITA!

Scheda tecnica

Tipo Di Vino: Vino rosso
Vintage: 1992 Altre annate
Denominazione:Bolgheri Sassicaia (Toscana, Italia)
Cantina: Tenuta San Guido
Volume: 75cl
Uva: Cabernet Franc, Cabernet Sauvignon
Allergeni: Contiene solfiti
Livello Del Vino In Bottiglia: Mezza Spalla (ME - Mi-Epaule)
Dalla mano di Tenuta San Guido nos llega este Sassicaia 1992 (445,00€). Si tratta di un vino rosso di Bolgheri Sassicaia con i migliori acini di cabernet sauvignon e cabernet franc di 1992. Un vino rosso valutato con 4 punti su 5 secondo gli utenti di Drinks&Co.

Descrizione di Sassicaia 1992

Sassicaia 1992 (Cabernet Franc e Cabernet Sauvignon)

Sassicaia 1992 è il vino che ha rivoluzionato il panorama enologico italiano, nel 1974 questo fantastico vino ha vinto una degustazione della rivista Decanter alcuni dei migliori Bordeaux Grand Cru Classé.

Temperatura: Servire tra i 16 ei 18ºC.

ABBINAMENTI: Confit di anatra o maialino arrosto.

UVE: Assemblaggio di Cabernet Sauvignon e Cabernet Franc.

PREPARAZIONE: Ha fatto una macerazione-fermentazione per una quindicina di giorni in tini di legno.

INVECCHIAMENTO: invecchiamento successivo per 24 mesi in botti di rovere francese.

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La Cantina

Tenuta San Guido

Tenuta San Guido

La Tenuta San Guido prende il nome da San Guido della Gherardesca vissuto nel XIII secolo. Si trova sulla costa Etrusca tra Livorno e Grosseto, e si estende per 13 chilometri dal mare fin dietro le colline.

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Opinioni su Sassicaia 1992


2 opinioni dei clienti
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La tua valutazione di Sassicaia 1992:Dai una valutazione a Sassicaia 1992:

4 /5

Jancis Robinson 17/20, Gambero Rosso 3/3
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4 /5

Sassicaia 1992
Tenute San Guido
Tenuta San Guido is named after the Saint Guido della Gherardesca who lived during the XI century. It is located on the Tyrrhenian coast, between Leghorn and Grosseto, in Maremma an area made famous by Italian Nobel prize winner Giosuè Carducci, and it stretches for 13 km from the sea to the hills.

Three are its defining characteristics: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred studfarm and the Bird Sanctuary Padule di Bolgheri. They divide the estate between the Padule on the coast, the horse's training grounds on the plain, and the vineyards planted up to 350 meters on the hills. The latter have been given their own DOC, the DOC Bolgheri Sassicaia, the first, and so far only case in Italy of a DOC contained in one estate.

The wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca on October 18th 1930 started it all.

They shared a love for thoroughbred horses that made them form a partnership with horse breeder and trainer Federico Tesio. Mario Incisa's love of good wine made him plant Cabernet vines in 1942 for what was to become Sassicaia. Seventeen years later the Bolgheri Bird Sanctuary becomes Italy's first private nature preserve.

In the 1920s the Marchese Mario Incisa della Rocchetta dreamt of creating a 'thoroughbred' wine and for him, as for all the aristocracy of the time, the ideal was Bordeaux. This is how he described it in a letter to the esteemed wine critic, Luigi Veronelli dated 11 June 1974:

...the origins of my experiment date back to the years between 1921 and 1925 when, as a student in Pisa and often a guest of the Salviati Dukes in Migliarino, I drank a wine produced from one of their vineyards...which had the same unmistakable bouquet as an aged Bordeaux....

In the 1940s, having settled with his wife Clarice on the Tenuta San Guido on the Tyrrhenian coast, he experimented with several French grape varieties (whose cuttings he had recovered from the estate of the Dukes Salviati in Migliarino) and concluded that the Cabernet had "the bouquet I was looking for."

A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at Tenuta San Guido was partly due to the similarity Mario Incisa had noted between Tuscan terrain and that of Graves in Bordeaux.

'Graves', or 'gravel' in French refers to the rocky terrain which distinguishes the Bordeaux area; similarly, the gravely vineyard sites in Tuscany impart the same characteristics on Sassicaia, "stony ground", as its cherished French brother.

The Marchese's first vintages were not warmly received. Critics accustomed to light, local wines were not encouraging; it was not taken into consideration that wines made from the more complex Cabernet Sauvignon grape would need more time to mature and develop.

And thus from 1948 to 1967, Sassicaia remained a strictly private affair, only to be consumed at Tenuta San Guido.

Each year, a few cases were stored to age in the Castiglioncello di Bolgheri cellar. The Marchese soon realized that by ageing the wine it improved considerably.

Friends and relatives now urged Mario Incisa to experiment further with his project and perfect his revolutionary winemaking style. It was not until 1968 that Sassicaia was first commercially released - the welcome was worthy of a Bordeaux Premier Cru.

Over the next few years, the cellar was moved to a temperature controlled location, steel fermentation vats replaced wooden vats, and French barriques were introduced to the aging process.

Characteristics of the 1992

Climate: There has been much talk about the 1992 vintage being unfavorable or even poor throughout Tuscany, to the point that many producers have decided not to bottle it. In fact, at the end of the production cycle the abundant rains have compromised the quality of the grape. This was not so, however, with Sassicaia thanks to climatic and environmental factors very different from the rest of Tuscany, which made it possible to safeguard the quality of a vintage that seemed unfavorable. Careful management of the vineyard, timely gathering of the grapes and exceptional technical skill in the vinification operations also contributed to this.
Harvest: On September 26 the harvest was already completed and the rain that fell at the end
of gathering, on a mature and rich grape, did not impair its organoleptic value.
Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30º - 31º C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.
Ageing: The wine remained in the barriques until
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Opinioni sulle altre annate di Sassicaia 19920201712


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Fabio Zamboni

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