2009 Sassicaia
Cabernet Sauvignon - Cabernet Franc
Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia
WINEMAKER NOTES
2009 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
2009 Sassicaia
Appellation: D.O.C. Bolgheri Sassicaia
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 altitude between 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 climate was excellent for the entire year. Between late autumn and early winter, we had very rigid temperatures that favoured the vegetative arrest of the plants. From mid-winter to late spring the rainfalls were incessant, combined with temperatures slightly below seasonal average. The bud pushing, as well as the following phenology phases up to the flowering, started with little delay. The summer season was very good, with sunshine and temperatures above the seasonal average. Between late July and late August, the temperatures were higher than seasonal average but, thanks to the presence of water in the soil and to the accumulation of winter and autumn rainfalls, we did not have problems in terms of water. The difference in temperature between day and night was excellent ensuring a good phenological ripeness of the grapes.
Harvest: As a result of the favorable climatic conditions, the harvest was carried out regularly, beginning in early September and ending in 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.
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
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.
2009 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
2009 Sassicaia
Appellation: D.O.C. Bolgheri Sassicaia
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 altitude between 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 climate was excellent for the entire year. Between late autumn and early winter, we had very rigid temperatures that favoured the vegetative arrest of the plants. From mid-winter to late spring the rainfalls were incessant, combined with temperatures slightly below seasonal average. The bud pushing, as well as the following phenology phases up to the flowering, started with little delay. The summer season was very good, with sunshine and temperatures above the seasonal average. Between late July and late August, the temperatures were higher than seasonal average but, thanks to the presence of water in the soil and to the accumulation of winter and autumn rainfalls, we did not have problems in terms of water. The difference in temperature between day and night was excellent ensuring a good phenological ripeness of the grapes.
Harvest: As a result of the favorable climatic conditions, the harvest was carried out regularly, beginning in early September and ending in 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.
2009 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
2009 Sassicaia
Appellation: D.O.C. Bolgheri Sassicaia
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 altitude between 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 climate was excellent for the entire year. Between late autumn and early winter, we had very rigid temperatures that favoured the vegetative arrest of the plants. From mid-winter to late spring the rainfalls were incessant, combined with temperatures slightly below seasonal average. The bud pushing, as well as the following phenology phases up to the flowering, started with little delay. The summer season was very good, with sunshine and temperatures above the seasonal average. Between late July and late August, the temperatures were higher than seasonal average but, thanks to the presence of water in the soil and to the accumulation of winter and autumn rainfalls, we did not have problems in terms of water. The difference in temperature between day and night was excellent ensuring a good phenological ripeness of the grapes.
Harvest: As a result of the favorable climatic conditions, the harvest was carried out regularly, beginning in early September and ending in 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.
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