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.
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.
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.
The 2010 Sassicaia is intensely saline, savoury and energetic. Rosemary, sage, plums and black cherry notes meld into graphite, crushed rocks and a host of other more mineral-inflected nuances. This red is very aromatic with currant, dried berry, cocoa bean, and hints of wood. It’s full-bodied, with intense yet very polished tannins and a long finish. It’s very refined and beautiful with a tangy finish.