“Sassicaia” Bolgheri Sassicaia DOC 2023

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

09422123 · 0,75 l · 398,67 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately
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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 Incisas’ dining table. Then, in 1968, the first vintage was released onto the market – 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 – 33 Cabernet wines from around the world – the 1972 Sassicaia emerged victorious. 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 estate.

Something that only a few wines in the world 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 to breathe – in two areas that could scarcely be more different: coastal plots at 80 metres, dating from the Middle Pleistocene, and hillside vineyards at 250 to 400 metres, dating from the Cretaceous and Palaeocene. 2023 was a challenging year in Bolgheri. A severe April frost damaged many vineyards. The wet spring that followed encouraged downy mildew, which spread devastatingly across large parts of Tuscany. The sea breeze and the estate’s surrounding woods, which have always acted as a natural form of plant protection, safeguarded 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 long mineral undertone. On the palate, it is structured and of consummate elegance; the tannins are silky and precise, the acidity provides the invisible backbone, and the finish is extraordinarily long and displays unmistakable terroir. Sassicaia – an experiment since 1944 and, to this day, still the most compelling. SUPERIORE.DE

"The 2023 Sassicaia is elegant and exceptionally refined. Dark, full-bodied and mysterious – the 2023 has a great deal to offer once it opens up a little. Blackberry, gravel, incense and new leather convey an enormous, broodingintensity. The Cabernet Sauvignon comes through very clearly in the 2023, despite the wine’s medium-bodied structure. The 2023 Sassicaia 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. That is a remarkable achievement. I can’t wait to see how the 2023 vintage develops over time." Vinous

"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 exactly what all great estates 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 winery for several years, it is a dream come true; a realistic blueprint for the future of Italian red wines. Supple, 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 unfold notes of blackcurrant, plum, spices, cedarwood and bark, alongside refined and velvety tannins. A very distinct and unmistakable Sassicaia, embodying the estate’s authentic character." James Suckling

"Very few vintages of this legendary Tuscan wine offer the immediate pleasure, richness and complexity found in the 2023 Bolgheri Sassicaia. Tasted both before and after its bottling in January 2026, this is a wine that, in its youth, presents itself in an almost uncanny way as open and generous – —a rare quality for a Sassicaia, which is notoriously difficult to fathom at this stage. The 2023 vintage was characterised by a cold winter and above-average rainfall, followed by a severe outbreak of downy mildew which damaged the leaves, forced a rigorous selection of fruit and led to a 20 per cent reduction in yield. Only those estates willing to make these sacrifices were successful, and the finest wines rank among the most fascinating and elusive of recent years. The aromas initially unfold with wild sage, rosemary and dark fruits, before giving way to minerality from 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 bright and guarantees excellent Storage potential. The wine remains fluid and supple in the glass as various facets of the bouquet unfold. Like the legendary 1985 vintage, the 2023 was also a difficult and gruelling vintage, marked by a cold winter, yet it is proof that great pressure can indeed produce diamonds." Wine Advocate