2012 Sassicaia
Cabernet Sauvignon - Cabernet Franc
Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia
WINEMAKER NOTES
2012 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Soil composition: The vineyards are planted on plots of land with different and composite morphologicalcharacteristics, as well as with a strong presence of limestone. These areas are also richin rocks and rather rich in clay and are located at an altitude between 100 and 300meters above sea level, facing West - South/West.
Vine training: Cordon spur system
Planting density: Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.
Climate: The climate for the 2012 vintage was rather special. Autumn and Winter were long andcold, to the point that at the end of January the Bolgheri hills were covered with snow.Bolgheri experienced a cold, yet rainless fall and winter, which was not the case for other parts of Tuscany. Cold temperatures were favorable for the halting of the
vegetative growth and the natural elimination of some pests of the vine. The spring
started with a slight delay, causing the vines to bud 10 - 15 days later than the seasonal
average. From the beginning of May, however, the temperatures rose and accelerated
the arrival of summer. June rainfall partially reconstituted the water reserves of the soil. The summer was very hot, with sunny days and temperatures above the seasonal average. Although some have likened the summer of 2012 to that of 2003, the difference lies in the considerable fluctuations in temperature between night and day which prevented water stress in plants in 2012. During the fruit set period, strong sea winds were partially responsible for a production loss of about 10%. The summer was long, with very high daytime temperatures requiring an early harvest of part of the Cabernet.
Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignonwas next between the first 10 days of September until the first days of October endingwith the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvestwas perfect with healthy grapes, a regular veraison and no millerandage (irregulargrowth of the berries)
Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without adding yeast ). Themaceration on the skins lasted 9 to 12 days for both, Cabernet Franc and CabernetSauvignon with frequent pumpovers of the musts and délestages. The secondaryfermentation (Malolactic fermentation) also took place in steel vats.
Ageing: Following the malolactic fermentation, the wine was aged in French oak barriques for 24 months and a few more months in the bottle before being released on the market.
Shipping Information
Domestic Shipping
We currently ship to all U.S. states where the shipment of alcohol is legally permitted. Orders are fulfilled via UPS or FedEx so please plan with their schedule.
Orders placed Monday through Thursday before 2:00 p.m. Pacific Time typically ship the same day. Orders placed after 2:00 p.m. on Thursday through Sunday will ship the following Monday.
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Packaging & Warm/Cold Weather Shipping
To protect wine quality, all orders are packed in EPS foam shippers, with gel packs when necessary. During extreme hot and cold days, we recommend selecting Next Day Air service. If Ground shipping is selected during extreme temperatures, a signed waiver may be required to release us from liability due to temperature exposure.
For OWC (Original Wooden Case) orders, bottles are removed and shipped in foam for safety. The wooden case ships separately via Ground unless otherwise requested.
Weather Holds & Free Storage
In periods of extreme weather, we reserve the right to delay shipment until safe conditions return. If you request immediate shipment during such periods, you must confirm in writing and acknowledge that you waive any condition guarantees.
We also offer complimentary temperature-controlled storage for up to 6 months from the date of purchase. Select the “Hold for Weather” option at checkout and we will coordinate shipping at a later date.
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We provide free shipping insurance for loss or visible damage during transit, per carrier terms and conditions.
Adult Signature Required
All shipments of alcohol require an adult signature (21+) upon delivery. Carriers will not release packages without adult authorization. Additional charges may apply for re-delivery, redirection, or failed delivery attempts.
Shipping Address Accuracy
Orders are shipped to the exact shipping address provided at checkout. Angry Wine Merchant is not responsible for errors or omissions in the address submitted by the customer. If a package is delayed, returned, or misdelivered due to incorrect shipping details, the customer assumes full responsibility. Additional shipping fees may apply if re-shipment is required. By placing an order, you confirm that the shipping address entered is correct and agree to these terms.
States We Ship To
We ship to the following U.S. states:
Alabama (AL), Alaska (AK), Arizona (AZ), Arkansas (AR), California (CA), Colorado (CO), Connecticut (CT), Delaware (DE), Florida (FL), Georgia (GA), Hawaii (HI), Idaho (ID), Illinois (IL), Indiana (IN), Iowa (IA), Kansas (KS), Kentucky (KY), Louisiana (LA), Maine (ME), Maryland (MD), Massachusetts (MA), Michigan (MI), Minnesota (MN), Mississippi (MS), Missouri (MO), Montana (MT), Nebraska (NE), Nevada (NV), New Hampshire (NH), New Jersey (NJ), New Mexico (NM), New York (NY), North Carolina (NC), Ohio (OH), Oklahoma (OK), Oregon (OR), Pennsylvania (PA), Rhode Island (RI), South Carolina (SC), South Dakota (SD), Tennessee (TN), Texas (TX), Vermont (VT), Virginia (VA), Washington (WA), West Virginia (WV), Wisconsin (WI), Wyoming (WY)
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International Shipping
We do offer international shipping where legally allowed. For details, click here or contact us directly.
2012 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Soil composition: The vineyards are planted on plots of land with different and composite morphologicalcharacteristics, as well as with a strong presence of limestone. These areas are also richin rocks and rather rich in clay and are located at an altitude between 100 and 300meters above sea level, facing West - South/West.
Vine training: Cordon spur system
Planting density: Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.
Climate: The climate for the 2012 vintage was rather special. Autumn and Winter were long andcold, to the point that at the end of January the Bolgheri hills were covered with snow.Bolgheri experienced a cold, yet rainless fall and winter, which was not the case for other parts of Tuscany. Cold temperatures were favorable for the halting of the
vegetative growth and the natural elimination of some pests of the vine. The spring
started with a slight delay, causing the vines to bud 10 - 15 days later than the seasonal
average. From the beginning of May, however, the temperatures rose and accelerated
the arrival of summer. June rainfall partially reconstituted the water reserves of the soil. The summer was very hot, with sunny days and temperatures above the seasonal average. Although some have likened the summer of 2012 to that of 2003, the difference lies in the considerable fluctuations in temperature between night and day which prevented water stress in plants in 2012. During the fruit set period, strong sea winds were partially responsible for a production loss of about 10%. The summer was long, with very high daytime temperatures requiring an early harvest of part of the Cabernet.
Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignonwas next between the first 10 days of September until the first days of October endingwith the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvestwas perfect with healthy grapes, a regular veraison and no millerandage (irregulargrowth of the berries)
Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without adding yeast ). Themaceration on the skins lasted 9 to 12 days for both, Cabernet Franc and CabernetSauvignon with frequent pumpovers of the musts and délestages. The secondaryfermentation (Malolactic fermentation) also took place in steel vats.
Ageing: Following the malolactic fermentation, the wine was aged in French oak barriques for 24 months and a few more months in the bottle before being released on the market.
2012 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Soil composition: The vineyards are planted on plots of land with different and composite morphologicalcharacteristics, as well as with a strong presence of limestone. These areas are also richin rocks and rather rich in clay and are located at an altitude between 100 and 300meters above sea level, facing West - South/West.
Vine training: Cordon spur system
Planting density: Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.
Climate: The climate for the 2012 vintage was rather special. Autumn and Winter were long andcold, to the point that at the end of January the Bolgheri hills were covered with snow.Bolgheri experienced a cold, yet rainless fall and winter, which was not the case for other parts of Tuscany. Cold temperatures were favorable for the halting of the
vegetative growth and the natural elimination of some pests of the vine. The spring
started with a slight delay, causing the vines to bud 10 - 15 days later than the seasonal
average. From the beginning of May, however, the temperatures rose and accelerated
the arrival of summer. June rainfall partially reconstituted the water reserves of the soil. The summer was very hot, with sunny days and temperatures above the seasonal average. Although some have likened the summer of 2012 to that of 2003, the difference lies in the considerable fluctuations in temperature between night and day which prevented water stress in plants in 2012. During the fruit set period, strong sea winds were partially responsible for a production loss of about 10%. The summer was long, with very high daytime temperatures requiring an early harvest of part of the Cabernet.
Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignonwas next between the first 10 days of September until the first days of October endingwith the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvestwas perfect with healthy grapes, a regular veraison and no millerandage (irregulargrowth of the berries)
Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without adding yeast ). Themaceration on the skins lasted 9 to 12 days for both, Cabernet Franc and CabernetSauvignon with frequent pumpovers of the musts and délestages. The secondaryfermentation (Malolactic fermentation) also took place in steel vats.
Ageing: Following the malolactic fermentation, the wine was aged in French oak barriques for 24 months and a few more months in the bottle before being released on the market.
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