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 1994 seasonal trend was marked by a rather rainy spring, except for the month of March, which offered days with blue skies and almost warm weather. But as April approached, the weather was back to cloudy, with dark and rainy days throughout most of May. It was also cool. But the summer was quite dry and with a very hot August: almost scorching. Fortunately, the forest surrounding the Sassicaia vineyards played its role as moderator and guardian of the climate in terms of temperature and also humidity.

HARVESTING

The soil, still replenished by the abundant spring water, contributed primarily to the excellent development of the vines and their peaceful metabolism, which bore excellent fruit, providing bunches of 'barrel grapes', bunches with thick-skinned grapes, rich in colour and noble tannins.

FERMENTATION

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

AGEING

The wine was matured in French oak barriques for 24 months, followed by a period of ageing in glass before being sold.