Winemaker Notes
A wine produced from vineyards placed at 100 and 200 meters above sea level with soils characterized by conglomerates and clays mixed with calcareous marly flysch. The climate is Mediterranean temperate with frequent sea breezes. A viticulture based on methods and principles totally respectful of the environment allows a spontaneous production of the grapes never excessive, essential reason to guarantee the authentic expression of the terroir of origin.
Professional Ratings
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James Suckling
A silky red with tangy fruit and an attractive tannin texture giving this wine a tension and focus. It's subtle yet earthy too. It is a blend of cabernet sauvignon, cabernet franc, merlot and sangiovese. Why wait? But can age.
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Robert Parker's Wine Advocate
The fresh and elegant 2014 Bolgheri Rosso is yet another wine that defies the low expectations of this challenging vintage. Instead of power and brawn, this red blend shows grace and charm with bright fruit flavors and snappy acidity that makes it excellent to pair with your favorite Italian dishes. The style is approachable, confident and friendly. The blend is 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Sangiovese aged in oak for ten months.
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Wine Spectator
A lean, tightly wound style, this features black currant, cherry, spice, earth and tobacco aromas and flavors. Shows fine length, but needs time to absorb the tannins. Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese. Best from 2018 through 2027.
Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.