“Sassicaia” Bolgheri Sassicaia DOC 2023 · MAGNUM in OWC

Tenuta San Guido | Tuscany
Soc. Agr. C.I.T.A.I. S.p.A. | Loc. Le Capanne 27 | IT 57022 Bolgheri

09422223 · 1,5 l · 720,00 €/l · Price (DE) incl. VAT, excl. Shipping3 units available
Limitation of 1 articles per customer

In 1944, Mario Incisa della Rocchetta planted the first Cabernet Sauvignon vines in the Maremma on a one-hectare plot at the highest point of the estate in Castiglioncello di Bolgheri. It was a private experiment intended for family and friends. Until 1967, Sassicaia was enjoyed at the Incisa family's dinner table. Then, in 1968, the first vintage was released – in 1971 as a "Vino da Tavola". The rest is history. And not just the history of the Tenuta, but the history of Italian wine as a whole. At a blind tasting in London in 1978 – in which 33 Cabernet wines from around the world were compared – the 1972 Sassicaia emerged as the winner. And Luigi Veronelli was the first to recognise the greatness of this wine. In 1994, Bolgheri was granted DOC status for red wines. And in 2013, the Bolgheri Sassicaia DOC was established: the only Denominazione d'Origine in Italy that is exclusively and irrevocably reserved for a single winery.

What only a handful of wines worldwide can boast in France – a dedicated appellation for a single producer – has just one name in Italy: Sassicaia. The estate's aim is clearly stated: "Pleasure, elegance, freshness, supple tannins, balance, longevity, terroir." Not a word about concentration or power. This explains why Giacomo Tachis, the estate's long-standing Oenologist, always favoured short macerations, did not use artificial yeasts and allowed the wine room to breathe – in two areas that could scarcely be more different: coastal plots at an altitude of 80 metres, dating from the Middle Pleistocene, and hillside vineyards at altitudes of 250 to 400 metres, dating from the Cretaceous and Palaeocene periods. 2023 was a challenging year in Bolgheri. A severe frost in April damaged many vineyards. The wet spring that followed encouraged an outbreak of downy mildew, which spread devastatingly across large parts of Tuscany. The sea breeze and the estate's surrounding woods, which have always served as a natural form of plant protection, shielded the Sassicaia vines. 85–88% Cabernet Sauvignon, 12–15% Cabernet Franc, hand-harvested, short maceration, malolactic fermentation in stainless steel, 23 months in French barriques, 40% of which were new.

A deep, luminous ruby red. The bouquet is rich and full of inner tension: blackcurrant, cedar, tobacco, dark spices, lavender and a lingering mineral note. On the palate, it is structured and of consummate elegance; the tannins are silky and precise, the acidity forms the invisible backbone, and the finish is exceptionally long, unmistakably revealing the terroir. Sassicaia – an experiment since 1944 and, to this day, the most fascinating. SUPERIORE.DE

The Sassicaia 2023 is elegant and exceptionally refined. Dark, full-bodied and mysterious – the 2023 has a great deal to offer once it has had a chance to open up a little. Blackberry, gravel, incense and new leather convey an immense, broodingintensity. The Cabernet Sauvignon comes through very clearly in the 2023, despite the wine's medium-bodied structure. The Sassicaia 2023 from Tenuta San Guido is one of the standout wines of the vintage – an achievement that is all the more impressive given the challenges of the growing season. This is a remarkable achievement. I am already very keen to see how the 2023 vintage will develop over time." Vinous

"Complex on the nose, with notes of blackberries, figs, pomegranate, dark chocolate, cloves and pepper, before a spicy and lively flavour unfolds on the palate, characterised by plenty of pepper and acidity, underpinned by sweet notes of dark fruit and dark chocolate. The finish features warm notes of citrus and mocha. Elegance and a sense of well-being. A wine like a cashmere blanket." Wine Enthusiast

The Sassicaia 2023 will divide opinion. Whilst its quality is beyond question, it takes finesse and elegance to a whole new level. In fact, this reflects the conditions of the vintage rather than a winemaking decision – but isn't that precisely what all great wineries aim to express in the glass? For some, it will be too light, too floral and too far removed from the 'classic' Bolgheri style. For others, particularly those who have been following this estate for several years, it is a dream come true; a realistic blueprint for the future of Italian red wines. Smooth, lively and fragrant – the pure, crisp blackberry aromas of the 2023 vintage, the juicy, spicy mid-palate and the lingering freshness make you think differently … in a positive sense." Decanter

"Very fresh, complex and appealing aromas of blackcurrants and fresh herbs such as sage and rosemary, underpinned by notes of lavender and violets. Medium to full-bodied with crisp and multi-layered fruit flavours that reveal notes of blackcurrants, plums, spices, cedarwood and bark, accompanied by refined and velvety tannins. A very distinctive and unmistakable Sassicaia that embodies the estate's authentic character." James Suckling

"Very few vintages of this legendary Tuscan wine offer the immediate pleasure, richness and complexity that characterise the 2023 Bolgheri Sassicaia. Tasted both before and after its bottling in January 2026, this wine presents itself in its youth as open and generous in an almost uncanny way – a rare quality for a Sassicaia, which is notoriously difficult to fathom at this stage. The aromas initially unfold with wild sage, rosemary and dark fruits, before giving way to a minerality of crushed rock, rose petals and a delicately spiced spectrum of pink peppercorns, nutmeg, aniseed, cardamom, bergamot and blood orange, complemented by a delicate note of Mentuccia romana, which is sweeter and gentler than classic mint. On the palate, there is a wonderful softness, framed by chalky tannins and mineral tension. The acidity is lively and guarantees excellent Storage potential. The wine remains fluid and supple in the glass, whilst various facets of the bouquet unfold. Like the legendary 1985 vintage, the 2023 vintage was also a difficult and gruelling year, marked by a cold winter, yet it is proof that great pressure can indeed produce diamonds." Wine Advocate