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Tenuta San Guido

Sassicaia, 2010

  • Sassicaia, 2010

Tenuta San Guido

Sassicaia, 2010


The first SuperTuscan in history, where the legend began.

Mario Incisa della Rocchetta had 2 passions in life: horses and wine. Since the early 1920s, he had the dream to make a wine in Tuscany that was meant for aristocracy, a sort of Italian answer to Bordeaux.
In 1940 he moved into Tenuta San Guido in Maremma and, after experimenting with a few different grape varietals, he concluded Cabernet Sauvignon was the one that he needed to create the wine he wanted (allegedly, the vines were cuts of Chateau Lafite Rothschild in Bordeaux, a legendary wine already back then).
The first wines were too strong, unbalanced, they clearly had potential but most critics did not appreciate it. So between 1948 and 1967 Sassicaia was never sold, it was drank by the family and, in some cases, given as a gift.

A production was much more than consumption, the wine was left to age for much longer than anticipated, and Mario Incisa realised that his wine was not bad, it simply needed a lot of time to reach the right balance and equilibrium. That was the last ingredient of the Sassicaia recipe: time.

The wine was first released to the market in 1968 and it was so good that it was given a Bordeaux Premier Cru status (yes, the French gave an Italian wine that status, can you believe how good it must have been?)

Year after year Tenuta San Guido introduced temperature controlled fermentation and barrique, to stabilize the product and make it reach balance sooner.

Today Sassicaia is still considered the father of SuperTuscans, if it had not been for Incisa's dream and courage (he was the first planting vines in Maremma and the first planting Cabernet Sauvignon in the land of Sangiovese), the legend would never have started. After him, in fact, Marchese Ludovico Antinori bought land next to him and created Ornellaia and Marchese Piero Antinori created Solaia, a few years later.

This is was a mad dream of a single person, and history was made. Think about that when you next drink a Sassicaia!

Nose: Red fruit, cherry, blackberry, spices, earth, grilled herbs

Mouth: pure and elegant, silky tannins, smooth on the palate, lingering finale

Pairing: Beef, aged cheeses, or alone for superior pleasure.

Notes: Open bottle at least 2 hrs before serving