Sassicaia 2022

The 2022 Sassicaia combines Cabernet Sauvignon and Cabernet Franc in a classically structured coastal expression. Blackcurrant, plum, and wild cherry form the fruit core, with cedar, graphite, Mediterranean herbs, and a subtle saline note adding complexity. The warm season produced concentration, yet Bolgheri's maritime influence helped the wine retain acidity, freshness, and balance. Fine tannins draw a precise frame around the fruit rather than imposing weight, and the palate moves steadily from dark berries to herbs, stone, and savoury oak. Cabernet Franc contributes aromatic lift and a firmer, more linear energy to Cabernet Sauvignon's depth. The finish is persistent, refined, and mineral, leaving cherry, graphite, and Mediterranean vegetation in its wake. As it opens, gentle tobacco and a more pronounced stony salinity broaden the savoury profile further. Decanting will make the fruit more expressive today, while the wine's acidity, structure, and extended élevage provide a sound foundation for long-term development.

Serve around 16–18°C and decant for several hours while young. Roast lamb, bistecca alla Fiorentina, beef tenderloin, venison, or duck with a restrained jus will complement its Cabernet structure. Porcini, rosemary, thyme, black olives, celeriac, lentils, and grilled aubergine can mirror its Mediterranean herbs, graphite, and savoury depth. Avoid sweet sauces and severe chilli, which can blur its precision. Pecorino Toscano, Parmigiano Reggiano, mature Comté, or aged Gouda are confident cheese options. Use a generous Bordeaux glass and follow the bottle slowly as air reveals blackcurrant, wild cherry, cedar, stone, and a distinctive, increasingly articulate saline freshness over an unhurried meal.

Sassicaia takes its name from the stony ground of Tenuta San Guido in Bolgheri. The estate's Cabernet vineyards occupy a range of sites, generally between 100 and 400 metres, with calcareous galestro, stones and pebbles, and areas of clay. In 2022, a hot and dry season was moderated by the estate's coastal microclimate and the reserves held in its soils. Grapes were harvested by hand in September, followed by macerations of roughly 13 to 18 days. The wine then matured for 23 months in wood. These conditions and methods shaped a concentrated vintage whose defining achievement is the preservation of freshness, balance, and fine-grained structure.

Store unopened on its side in a cool, dark, temperature-stable cellar. Protect from heat, sunlight, vibration, and sudden temperature changes. Serve around 16–18°C and decant generously while young. Contains sulphites.