SOIL STYLE

They show different and composite morphological characteristics, with the presence of calcareous areas rich in marl, as well as stones and stones and partially clayey. The production plants are located at an average altitude between 100 and 300 meters above sea level, with exposure to the West/South-West.

CLIMATE

A very positive seasonal trend for this 2021 vintage, with a rainy autumn and temperatures below seasonal averages, followed by a harsh winter, especially in mid-February when the polar cold of "Burian" brought freezing temperatures both at night, with peaks between -5 and -7°C, which the day. April started with spring temperatures but, from mid-month, temperatures dropped again, approaching 0°C. A situation that has caused bud thinning in early vines such as Merlot, but also Cabernet Franc. Throughout the spring we have witnessed alternating sunshine and sporadic rain, fresh air and temperatures below the seasonal norm. The vegetative stage of the plants was not affected, except for a vegetative slowdown. Summer temperatures began as early as the end of May and persisted, in the absence of rain, until the second half of July. Since mid-August temperatures have returned to normal and, especially at night, even slightly below the seasonal average. The plants were not affected by the heat of the summer months and the development of the vegetation was regular although with smaller bunches and berries, which resulted in lower production.
The result of this climate is a perfect balance between technical maturity and phenolic maturity, with healthy grapes and excellent lignification of the seed and also of the stem.

HARVEST

The harvest was carried out by hand, starting in the first days of September with the youngest and earliest vineyards and continuing with the Cabernet Sauvignons from the lower vineyards, finishing in the first week of October, with those on the hills at around 400 meters above sea level. of the sea (Vigna di Castiglioncello and Vigna del Quercione).

VINIFICATION AND REFINEMENT

Selection of grapes on a sorting table to eliminate impurities and imperfections. Very soft pressing to avoid breaking the grapes and delicate destemming to avoid the release of improper tannins. The alcoholic fermentations (with company and appropriately selected yeasts) concluded in the first week of November and took place regularly with controlled temperatures not exceeding 28-29 °C. Outdoor delestages and pumping over operations facilitated excellent extraction in terms of polyphenols but also with a large aromatic component and good freshness of the musts. The malolactic fermentations (always spontaneous) took place in steel and concluded in the first days of December. Already from the first week of December 2021, after appropriate decanting of the musts, the wine was placed in oak barriques. At the end of the malolactic fermentation, the wine was placed in barriques using approximately 40% new wood, a further 40% first passage and 20% second passage. For the 2021 vintage, French oak wood was used (Tronçais, Allier and Jupilles in particular) with extra-fine grain, light toasting and long seasoning.
Sassicaia 2021, after 24 months of aging in wood, was decanted into steel tanks before assembly. Subsequent refinement in bottle before marketing.