2010 Sassicaia
Cabernet Sauvignon - Cabernet Franc
Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia
WINEMAKER NOTES
2010 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
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:
Although not as rich in snow as the previous year, the climate in 2010 took us back in time: a long and cold winter, and a wet and cool spring. The bud burst was therefore regular, but certainly not precocious.
During the winter we had temperatures below the seasonal average until the end of March and this allowed for the blocking of the vegetative phases of the vines. In mid-March we had significant snowfall and also the Spring was colder than usual, with temperatures below the seasonal average and heavy rains until May.
This trend led to a delay in flowering and veraison and consequently, to a slower vegetative growth. Subsequently the temperatures aligned themselves to the seasonal average. This coupled with large temperature excursions between night and day, encouraged the development of perfumes.
July was very hot and sunny with no rainfall and the development of the plants was regular, while in August we had about 70 mm of rains and the maximum temperatures did not exceed 32 degrees.
Harvest
The grape harvest started on the third week of September, 2 - 3 weeks later than the previous years, mainly due to the low temperatures during the Spring, which led to a delay in the development of the grapes. Harvesting ended in the second half of October, with perfectly ripe fruit, an excellent polyphenol development, sugar balance and alcohol content.
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.
Los Angeles Delivery
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.
Adult Signature Required
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.
Shipping Address
Please verify your shipping address carefully before completing checkout. Additional charges resulting from an incorrect or incomplete address, rerouting, returned shipment, or reshipment are the responsibility of the customer.
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.
2010 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
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:
Although not as rich in snow as the previous year, the climate in 2010 took us back in time: a long and cold winter, and a wet and cool spring. The bud burst was therefore regular, but certainly not precocious.
During the winter we had temperatures below the seasonal average until the end of March and this allowed for the blocking of the vegetative phases of the vines. In mid-March we had significant snowfall and also the Spring was colder than usual, with temperatures below the seasonal average and heavy rains until May.
This trend led to a delay in flowering and veraison and consequently, to a slower vegetative growth. Subsequently the temperatures aligned themselves to the seasonal average. This coupled with large temperature excursions between night and day, encouraged the development of perfumes.
July was very hot and sunny with no rainfall and the development of the plants was regular, while in August we had about 70 mm of rains and the maximum temperatures did not exceed 32 degrees.
Harvest
The grape harvest started on the third week of September, 2 - 3 weeks later than the previous years, mainly due to the low temperatures during the Spring, which led to a delay in the development of the grapes. Harvesting ended in the second half of October, with perfectly ripe fruit, an excellent polyphenol development, sugar balance and alcohol content.
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.
2010 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy
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:
Although not as rich in snow as the previous year, the climate in 2010 took us back in time: a long and cold winter, and a wet and cool spring. The bud burst was therefore regular, but certainly not precocious.
During the winter we had temperatures below the seasonal average until the end of March and this allowed for the blocking of the vegetative phases of the vines. In mid-March we had significant snowfall and also the Spring was colder than usual, with temperatures below the seasonal average and heavy rains until May.
This trend led to a delay in flowering and veraison and consequently, to a slower vegetative growth. Subsequently the temperatures aligned themselves to the seasonal average. This coupled with large temperature excursions between night and day, encouraged the development of perfumes.
July was very hot and sunny with no rainfall and the development of the plants was regular, while in August we had about 70 mm of rains and the maximum temperatures did not exceed 32 degrees.
Harvest
The grape harvest started on the third week of September, 2 - 3 weeks later than the previous years, mainly due to the low temperatures during the Spring, which led to a delay in the development of the grapes. Harvesting ended in the second half of October, with perfectly ripe fruit, an excellent polyphenol development, sugar balance and alcohol content.
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.
Choose options
