In the twenties, a student in Pisa, Mario Incisa della Rocchetta dreamed of creating a purebred wine. His ideal, as for the aristocracy of the time, was Bordeaux.
He experimented with some French grape varieties and concluded that Cabernet had "the bouquet I was looking for".
No one had ever thought of making a "Bordeaux" wine in Maremma, an unknown area from a wine point of view.
From 1948 to 1967, Sassicaia remained a strictly private domain, and was drunk only on the estate.
The 1968 vintage was the first to be put on the market, with a welcome worthy of a Bordeaux Premier Cru.
Cabernet Sauvignon 85%, Cabernet Franc 15%. Fermentation takes place in steel, at a controlled temperature, with maceration on the skins for about 10 days. The aging of Tenuta San Guido's Bolgheri Sassicaia DOC takes place in French oak barrels for 24 months, with subsequent rest in the bottle. At sight, the wine has an intense ruby red color. The nose expresses itself on hints of ripe red fruits, berries and cola, aromatic herbs and toasted almonds. On the palate, the sip is austere, rich and compact. It shows a sustained body and good acid component. It progresses on notes of dried fruit, with a deep, persistent finish.