Merk: Tenuta San Guido



Appellation: D.O.C. Bolgheri Sassicaia

First vintage: 1968

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: The climate trend in 2011 was truly exceptional for Bolgheri. It can be considered one
of the best vintages since the year 2000. The winter was cold, with temperatures
below the seasonal average, especially in November and January. The Spring started
early with mild temperatures and an excellent water supply due to gradual windless
rainfalls. This led to a great vegetative growth of vines. The summer was long and hot
with temperatures in the seasonal averages, except in July when it was warmer.
Thanks to sufficient temperature excursions between night and day, due to the
proximity of the sea, the plants didn’t suffer and the grapes were not overly mature.

Harvest: The grapes ripened regularly due to favourable climate, allowing for the harvest to
last for one month, beginning in the first week of September. The clusters arrived in
the winery healthy and ripe with crisp berries.

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 mark