Tenuta San Guido - Sassicaia 2017 (750ml)
Tenuta San Guido Description
Selection of grapes using a sorting table, to eliminate impurities and any presence of millerandage. Soft and gentle pressing and destemming of the grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation happened in stainless steel vats at a controlled temperature of around 28°/30°C (without any yeast inoculation). Maceration lasted for approximately 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent open-air pumping over and repeated délestages operations during alcoholic fermentation resulted in elegant musts with good structure and excellent aromatic components. The malolactic fermentation was then completed completely naturally in steel vats at the end of November, after which the must was introduced into wood.
AGEINGOnce malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.
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