SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS

The quality of a vintage is not expressed exclusively by the richness of its extracted components or by how quickly they emerge. There are cases in which the richness of the extractive character does not appear quickly, but slowly becomes evident and its balance becomes even more appreciable as the wine matures in the glass. One can thus speak of a wine with a "discreet and elegant" style. The Sassicaia 1993 belongs to this category: elegant, balanced and advance in its sensory highlighting, while with discretion: almost on tiptoes.

FERMENTATION

Fermentation happened in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with various pumping over and délestages. Malolactic fermentation took place in steel vats.

AGEING

The wine remained in 38% new barrels for 21 months and then, without any filtration, but only after a very delicate egg-white treatment, Sassicaia 1993 was bottled in order to "grow and perfect" its bouquet, which had already taken on a style all of its own when it was raised in barrels which was decanted five times during the actual ageing period.Sassicaia ´93, only passed two and a half weeks in wood, after being racked, and therefore all or almost all of its "biological finishing" processes can be said to have taken place in barrels, maintaining its "biological" style. Sassicaia ´93, only passed two and a half weeks after being racked, and therefore all or almost all of its "biological finishing" processes can be said to have taken place in barrels, kept for several months at "bonde dessous", before passing them to "côté", precisely for this reason.