Sassicaia is one of the greatest wines of Italy. It was one of the first reds produced in Italy in the image of great Bordeaux. The first vintage was produced in 1968. Originally, Sassicaia was marked as "Vino da tavola" (table wine) usually attributed to simple wine not included in the DOC standards. Only since 1994 has it obtained the DOC designation.

Additional tasting notes

Color : intense ruby red, concentrated and intense.

Nose : complex, flavours of red fruit and very elegant.

Mouth : powerful, concentrated, balanced and round tannins. Sassicaia is rich and dense but is still smooth, elegant and extraordinary lingering flavour.

Alcohol level : 14.0%

Winemaking : In stainless steel tanks for about 15 days at a controlled temperature. Aging lasts 24 months in French small oak barrels and 6 months in bottle.

Food pairing : Red meat, grilled steak, rack of lamb, game, duck, hare, wild boar medallions, stuffed quail, medium-bodied cheeses.

Aging potential : 16 Years and >

Robert Parker : 97 : extraordinary

Robert Parker :

Robert Parker :

"The 2013 Bolgheri Sassicaia is released 30 years after the death of Tenuta San Guido founder, Mario Incisa della Rocchetta, and in the same year that his son Nicolò celebrated his 80th birthday. This is a wine of excellent execution, beautiful balance and seamless intensity. The bouquet opens slowly to reveal delicate aromas of dark fruit and integrated spice that build in steady strength. That forward momentum, which is so specific to Sassicaia, is what ultimately brings us confidence in the wine's remarkable ageing potential. The mouthfeel delivers freshness and power, but in measured doses, with long and silky persistence. The 2013 vintage should be set aside for ten more years."