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 favourable 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 Sauvignon was next between the first 10 days of September until the first days of October ending with the historical vineyard on the heights of Castiglion cello di Bolgheri.
The harvest was perfect with healthy grapes, a regular veraison and no millerandage (irregular growth 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 ).
The maceration on the skins lasted 9 to 12 days for both, Cabernet Franc and Cabernet Sauvignon with frequent pump overs of the musts and délestages. The secondary fermentation (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 wine to eligible U.S. states where the shipment of alcohol is legally permitted. Orders are fulfilled via UPS or FedEx, so please plan according to the carrier's delivery schedule.
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Wine is temperature-sensitive and may be affected by excessive heat, freezing temperatures, or significant temperature fluctuations during transit. During periods of elevated temperature risk, we strongly recommend selecting Next Day Air service whenever available.
Customers requesting shipment during warm or cold weather conditions must review and agree to our Temperature Protection & Shipping Policy. By requesting shipment, customers acknowledge and accept the risks associated with temperature exposure, carrier delays, failed delivery attempts, and other transit-related conditions outside of Angry Wine Merchant's control.
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We do offer international shipping where legally allowed. For details, click here or contact us directly.
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)
Shipping laws and carrier availability may change. If your state does not appear as an available shipping destination during checkout, we are unable to ship there at this time. Please contact us if you would like to confirm current eligibility.
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 favourable 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 Sauvignon was next between the first 10 days of September until the first days of October ending with the historical vineyard on the heights of Castiglion cello di Bolgheri.
The harvest was perfect with healthy grapes, a regular veraison and no millerandage (irregular growth 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 ).
The maceration on the skins lasted 9 to 12 days for both, Cabernet Franc and Cabernet Sauvignon with frequent pump overs of the musts and délestages. The secondary fermentation (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 favourable 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 Sauvignon was next between the first 10 days of September until the first days of October ending with the historical vineyard on the heights of Castiglion cello di Bolgheri.
The harvest was perfect with healthy grapes, a regular veraison and no millerandage (irregular growth 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 ).
The maceration on the skins lasted 9 to 12 days for both, Cabernet Franc and Cabernet Sauvignon with frequent pump overs of the musts and délestages. The secondary fermentation (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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