2015 Sassicaia
Cabernet Sauvignon - Cabernet Franc
Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia
WINEMAKER NOTES
2015 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appelation: D.O.C. Bolgheri Sassicaia
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Alcohol content: 14.00%
Soil composition: Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones. They are situated between 100 and 400 meters above the sea level facing West / South-West.
Vine training: Cordon spur system
Planting density: Between 3,600 to 5,550 vine stocks/ha for older vineyards and 6.200 vine stocks/ha for the more recent ones.
Climate: A very good vintage that influenced in a very positive way the wines of 2015. After a rather mild winter with colder temperatures in January and February and heavy rains, during the second week of April the vines started vegetating thanks to mild temperatures and sunny days.
The rains, very abundant in the early spring, brought to a quicker vegetation of the plants and at the same time helped the water reserve of the soils. The flowering was excellent, finished towards the end of May and was followed by a great budding, favored by good climate. June and the first half of July were characterized by temperatures above the seasonal average but from late July the they went back in their usual range.
This climatic oscillation was mainly due to some rains that brought fresh air, very useful for the health of the vineyards and consequently for the excellent ripening of the grapes. Thermal excursion between day and night that lasted throughout August guaranteed the excellent phenolic ripeness of the grapes.
Harvest: The manual harvest started with the Cabernet Franc in mid-September followed by Cabernet Sauvignon. The grape picking ended at the end of September with the higher vines located on the hills. Excellent quality of the grapes: perfectly matured, crispy and very healthy.
Wine making: Selection of the grapes on the sorting table. Gentle crushing and destemming of the grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31° C only using natural yeasts).
Maceration lasted about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and délestages. The secondary fermentation (Malolactic fermentation) took also place in steel vats and finished towards the end of November.
Ageing: At the end of malolactic fermentation, the wine started its aging in French oak barrels (for a third new) for 24 months before the bottling phase and the following ageing time in bottle before its commerce release.
Shipping Information
Domestic Shipping
We ship wine to eligible U.S. states via UPS or FedEx. Orders placed Monday through Thursday before 2:00 p.m. Pacific Time typically ship the same day. Orders placed after the shipping cutoff will be scheduled for the next available shipping day.
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Same-day delivery may be available within the Los Angeles area Monday through Friday for orders placed before 2:00 p.m. Pacific Time. Please contact us to confirm availability and delivery arrangements.
Packaging & Temperature
Wine is packed in protective EPS foam shipping containers, with gel packs used when appropriate. Original Wooden Cases (OWC) are shipped separately to help protect both the wine and the wooden case during transit.
Because wine is temperature-sensitive, we may recommend expedited shipping or holding an order when weather conditions present an elevated risk. Please review our Temperature Protection & Shipping Policy for additional information.
Weather Holds & Storage
During periods of extreme heat or cold, shipments may be delayed until conditions improve. Customers may also request that an order be held for a later shipping date.
Complimentary temperature-controlled storage is available for up to 6 months from the date of purchase. Select the available weather-hold option at checkout or contact us to coordinate a future shipment.
Shipping Protection
Shipping protection for loss or visible damage in transit is included with eligible shipments, subject to applicable terms and carrier requirements. Temperature-related deterioration is not covered.
Please review our Temperature Protection & Shipping Policy for additional details.
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All wine deliveries require an adult signature from a recipient age 21 or older. Please ensure an eligible adult is available to receive the shipment.
Additional carrier charges may apply for failed delivery attempts, address changes, redirection, returned shipments, or reshipment.
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International shipping may be available to select destinations and requires review before purchase. Please see our International Shipping Information for eligibility and inquiry details.
Where We Ship
We currently ship wine to the following U.S. states:
Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Vermont, Virginia, Washington, West Virginia, Wisconsin, and Wyoming.
Shipping laws and carrier availability may change. If your state is not available as a shipping destination at checkout, please contact us to confirm current eligibility.
2015 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appelation: D.O.C. Bolgheri Sassicaia
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Alcohol content: 14.00%
Soil composition: Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones. They are situated between 100 and 400 meters above the sea level facing West / South-West.
Vine training: Cordon spur system
Planting density: Between 3,600 to 5,550 vine stocks/ha for older vineyards and 6.200 vine stocks/ha for the more recent ones.
Climate: A very good vintage that influenced in a very positive way the wines of 2015. After a rather mild winter with colder temperatures in January and February and heavy rains, during the second week of April the vines started vegetating thanks to mild temperatures and sunny days.
The rains, very abundant in the early spring, brought to a quicker vegetation of the plants and at the same time helped the water reserve of the soils. The flowering was excellent, finished towards the end of May and was followed by a great budding, favored by good climate. June and the first half of July were characterized by temperatures above the seasonal average but from late July the they went back in their usual range.
This climatic oscillation was mainly due to some rains that brought fresh air, very useful for the health of the vineyards and consequently for the excellent ripening of the grapes. Thermal excursion between day and night that lasted throughout August guaranteed the excellent phenolic ripeness of the grapes.
Harvest: The manual harvest started with the Cabernet Franc in mid-September followed by Cabernet Sauvignon. The grape picking ended at the end of September with the higher vines located on the hills. Excellent quality of the grapes: perfectly matured, crispy and very healthy.
Wine making: Selection of the grapes on the sorting table. Gentle crushing and destemming of the grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31° C only using natural yeasts).
Maceration lasted about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and délestages. The secondary fermentation (Malolactic fermentation) took also place in steel vats and finished towards the end of November.
Ageing: At the end of malolactic fermentation, the wine started its aging in French oak barrels (for a third new) for 24 months before the bottling phase and the following ageing time in bottle before its commerce release.
2015 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
Appelation: D.O.C. Bolgheri Sassicaia
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Alcohol content: 14.00%
Soil composition: Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones. They are situated between 100 and 400 meters above the sea level facing West / South-West.
Vine training: Cordon spur system
Planting density: Between 3,600 to 5,550 vine stocks/ha for older vineyards and 6.200 vine stocks/ha for the more recent ones.
Climate: A very good vintage that influenced in a very positive way the wines of 2015. After a rather mild winter with colder temperatures in January and February and heavy rains, during the second week of April the vines started vegetating thanks to mild temperatures and sunny days.
The rains, very abundant in the early spring, brought to a quicker vegetation of the plants and at the same time helped the water reserve of the soils. The flowering was excellent, finished towards the end of May and was followed by a great budding, favored by good climate. June and the first half of July were characterized by temperatures above the seasonal average but from late July the they went back in their usual range.
This climatic oscillation was mainly due to some rains that brought fresh air, very useful for the health of the vineyards and consequently for the excellent ripening of the grapes. Thermal excursion between day and night that lasted throughout August guaranteed the excellent phenolic ripeness of the grapes.
Harvest: The manual harvest started with the Cabernet Franc in mid-September followed by Cabernet Sauvignon. The grape picking ended at the end of September with the higher vines located on the hills. Excellent quality of the grapes: perfectly matured, crispy and very healthy.
Wine making: Selection of the grapes on the sorting table. Gentle crushing and destemming of the grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31° C only using natural yeasts).
Maceration lasted about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and délestages. The secondary fermentation (Malolactic fermentation) took also place in steel vats and finished towards the end of November.
Ageing: At the end of malolactic fermentation, the wine started its aging in French oak barrels (for a third new) for 24 months before the bottling phase and the following ageing time in bottle before its commerce release.
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