2008 Sassicaia
Cabernet Sauvignon - Cabernet Franc
Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia
WINEMAKER NOTES
2008 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appellation: D.O.C. Bolgheri Sassicaia
First vintage: 1968
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Soil composition: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitudebetween 100 and 300 meters 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 2008 sassicaia winter season was relatively mild and not particularly rainy except for some sporadic rainfall during the month of January; the temperatures fell around the middle of March, remaining below the seasonal average for around three weeks. This meant that plant growth was delayed by about 10 days compared to normal, having repercussions on the subsequent phenological phases (blossoming and veraison). Spring was very sunny but from 10th to 20th May, which corresponds to the blossoming period, there was frequent rain and a considerable drop in the temperature. This lead to low yield with few bunches of grapes on each plant and an overall lower production that has been certified at around 20% less than normal. After the May showers the summer season was fairly settled, apart an unusually hot period (about 2 weeks) between the end of August and the first 15 days of September. The course of ripening was standard for all the varieties however the grape harvest periods were very close together.
Harvest: Given the propitious climatic conditions, the harvest was carried out as usual and without any particular adjustments, beginning in the first ten days of September and ending during the first week of October.
Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° 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 is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.
2008 Sassicaia
2008 Sassicaia
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 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.
Same-day delivery may be available within the Los Angeles Metro area if placed before noon. Please contact us at (626) 714-7006 to arrange expedited local service.
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.
Insurance
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)
*******************************
International Shipping
We do offer international shipping where legally allowed. For details, click here or contact us directly.
2008 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appellation: D.O.C. Bolgheri Sassicaia
First vintage: 1968
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Soil composition: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitudebetween 100 and 300 meters 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 2008 sassicaia winter season was relatively mild and not particularly rainy except for some sporadic rainfall during the month of January; the temperatures fell around the middle of March, remaining below the seasonal average for around three weeks. This meant that plant growth was delayed by about 10 days compared to normal, having repercussions on the subsequent phenological phases (blossoming and veraison). Spring was very sunny but from 10th to 20th May, which corresponds to the blossoming period, there was frequent rain and a considerable drop in the temperature. This lead to low yield with few bunches of grapes on each plant and an overall lower production that has been certified at around 20% less than normal. After the May showers the summer season was fairly settled, apart an unusually hot period (about 2 weeks) between the end of August and the first 15 days of September. The course of ripening was standard for all the varieties however the grape harvest periods were very close together.
Harvest: Given the propitious climatic conditions, the harvest was carried out as usual and without any particular adjustments, beginning in the first ten days of September and ending during the first week of October.
Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° 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 is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.
2008 Sassicaia
2008 Sassicaia
2008 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appellation: D.O.C. Bolgheri Sassicaia
First vintage: 1968
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Soil composition: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitudebetween 100 and 300 meters 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 2008 sassicaia winter season was relatively mild and not particularly rainy except for some sporadic rainfall during the month of January; the temperatures fell around the middle of March, remaining below the seasonal average for around three weeks. This meant that plant growth was delayed by about 10 days compared to normal, having repercussions on the subsequent phenological phases (blossoming and veraison). Spring was very sunny but from 10th to 20th May, which corresponds to the blossoming period, there was frequent rain and a considerable drop in the temperature. This lead to low yield with few bunches of grapes on each plant and an overall lower production that has been certified at around 20% less than normal. After the May showers the summer season was fairly settled, apart an unusually hot period (about 2 weeks) between the end of August and the first 15 days of September. The course of ripening was standard for all the varieties however the grape harvest periods were very close together.
Harvest: Given the propitious climatic conditions, the harvest was carried out as usual and without any particular adjustments, beginning in the first ten days of September and ending during the first week of October.
Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° 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 is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.
2008 Sassicaia
2008 Sassicaia
オプションを選択
