Century vintage - Sassicaia of 1855

发布日期:2018-09-29 浏览次数:479

Sassicaia became famous as early as the 1980s, but it was Robert parker who really put it to the top - his 1985 Sassicaia100 score. Parker has said he often confused 1985's Sassicaia with 1986's Chateau Mouton. This legendary year's Sassicaia continues to showcase its remarkable qualities.

In fact, Sassicaia was praised by wine critics long before parker gave the full mark. Decanter magazine ran a tasting of global cabernet sauvignon in 1978, and Sassicaia in 1975 was impressive. Then, after 1985, 1975 was forgotten. 1985 is still the most expensive year of all Sassicaia years. In the mid-1980s, winemaking techniques in Tuscarora soared rapidly, and the wine produced was no longer a crude style that could be "drunk as water". Unhappy with the conservative and outdated laws of Chianti region, many of the vineyards around Chianti began making bordeaux style wines, or mixing cabernet sauvignon and sangiovese, which became known as SuperTuscansSassicaia.

Sassicaia was created by the marquis Mario Incisa Della Rocchetta in 1943. At first, Sassicaia was a family brew. Until the mid-1960s, Mario put his nephew Piero Antinori in charge of Sassicaia's sales. Antony family also lends wine consultant Giacomo Tachis to Mario to control the quality of Sassicaia wines.

From 1968, Sassicaia officially embarked on the road of commercialization. When Mario died in 1983, Sassicaia's marketing and sales business was left to Mario's son, Nicolo. In fact, by 1983, the Antony family had transferred the winery business to Nicolo.1985 was also born under Nicolo and made by Tachis. (Giacomo tachis was named person of the year by Decanter in 2011)

The weather conditions of 1985 were excellent and stable, and the perfect weather laid a solid foundation for producing high-quality wines. The two main producing areas, pielmont and Tuscany, performed well in 1985. Kianti's winter is unusually cold, resulting in an overall yield below the annual average. But due to the coastal area of Sassicaia, the grapes are not under much pressure during their growth, and the grapes have reached a perfect maturity.

The winery has three vineyards. Castiglioncello, the earliest vineyard planted, is 340 meters above sea level and covers only 1.5 hectares. Planted in 1985, Sassicaia di Scotto is 80 meters above sea level and covers an area of 13 hectares, with soil of crushed sandy clay. Further up is the Aianova vineyard, which covers 16 hectares, with well-drained soil. The Aianova vineyards were planted around the same time as Sassicaia di Sotto.

The ratio of grapes in the three vineyards is about 70 percent cabernet sauvignon and 30 percent cabernet franc. The winery believes that cabernet franc can give the vineyard more fineness to show longer aging potential. In the late 1990s, Sassicaia was given its own legal appellation title, Bolgheri-Sassicaia(the only Italian winery to have its own DOC), for its superior quality and uniqueness.

Marquise Mario Incisa Della Rocchtta isa big fan of bordeaux dry red and initially wanted to make a cabernet sauvignon to satisfy his family's needs. Sassicaia 1985 years, three separate vineyards grapes are harvested and broken, and the independent stainless steel tanks for about two weeks of fermentation, the fermentation temperature is usually in 30 degrees Celsius, to complete the deployment of wine in the barrel aged 22 months (barrel is 30% new barrels, 60% percentage of French oak barrels, Slavic oak barrels of 40%) today, all oak barrels have been replaced by method of barrel, but the proportion of new barrels remain unchanged.