Sassicaia became famous as early as the 1980s, but it was Robert Parker who really put it to the top - he scored 1985 Sassicaia 100 points.

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. Antinori family also lent wine consultant Giacomo Tachis to Mario to control the quality of Sassicaia wines.

From 1968, Sassicaia officially embarked on the road of commercialization. After Mario passed away in 1983, Sassicaia's marketing and sales business were left to Mario's son, Nicolo. In fact, before 1983, the Antony family had transferred the winery business to Nicolo, and Giacomo Tachis was named "the  person of the year” by Decanter in 2011.

The winery has three vineyards. Castiglioncello, the earliest vineyard planted, is located on 340 meters above sea level and covers only 1.5 hectares. Planted in 1985, Sassicaia di Scotto is located on 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 this three vineyards is about 70 percent Cabernet Sauvignon and 30 percent Cabernet Franc. The winery believes that Cabernet Franc can give the wine more fineness and longer aging potential. In the late 1990s, Sassicaia was given its own legal appellation title, Bolgheri-Sassicaia(the only Italian winery which has its own DOC), for its superior quality and uniqueness.

During the mid-1980s, winemaking techniques in Tuscana soared rapidly, and the wine producing was no longer a crude style that could be "drunk as water". Dissatisfied with the conservative and outdated laws of Chianti region at that time, many winery located in Chianti and its surroundings began to produce bordeaux style wines, or mixed Cabernet Sauvignon and Sangiovese, which became known as "Super Tuscans" Sassicaia.

Three separate vineyards grapes are harvested and broken, and the independent stainless steel tanks for about two weeks of fermentation, fermentation temperature, 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is 30% new barrels, 60% percentage of French oak barrels, Slavic oak barrels of 40%) today, all oak barrels have been replaced by method of barrel, but the proportion of new barrels remain unchanged.

The success of Sassicaia encouraged many Italian wineries to follow, with the top French wines no longer unattainable, and more newcomers vying to challenge the top French wines. The entrepreneurial road of Sassicaia is regarded as the "way out" of Italian wine in the next century. Therefore, some people also called Sassicaia the king of Italian wines who led Italian wine to modernization.