Sassicaia

History of Sassicaia (Tenuta San Guido)

The story begins in the 1940s, when Marquis Mario Incisa della Rocchetta, an admirer of Bordeaux wines, planted cabernet sauvignon and cabernet franc cuttings from a Tuscan friend’s estate on his family’s Bolgheri property. For more than twenty years, the wine was reserved for the family and a few close friends, at a time when no one imagined the Tuscan coast could produce great wines. Over time, however, the bottles revealed an extraordinary capacity to age.

Encouraged by his son Nicolò and his nephew Piero Antinori, and with the help of enologist Giacomo Tachis, Mario Incisa della Rocchetta released the first official vintage, the 1968, in 1971. Initially classified as a simple table wine because it did not meet the rules of the day, Sassicaia quickly made its mark internationally. It later gained its own appellation, Bolgheri Sassicaia DOC, entirely within the boundaries of Tenuta San Guido. Nicolò expanded the estate and created Guidalberto in 2000, followed by Le Difese in 2002. Today, his daughter Priscilla Incisa della Rocchetta represents the estate internationally while remaining wholly faithful to its identity.

Terroirs and Vineyards of Sassicaia (Tenuta San Guido)

Tenuta San Guido covers approximately 2,500 hectares between the Tyrrhenian Sea and the hills of Bolgheri, more than half of it woodland and a vast nature reserve. The vineyards account for only around 100 hectares, spread across several areas. The name Sassicaia itself evokes the many stones—sassi in Italian—in the soil, stony, well-drained ground reminiscent of Bordeaux’s gravel soils.

The vines benefit from a Mediterranean climate moderated by sea breezes and the nearby hills, which shield the vineyard from cold winds. This combination of poor soils, abundant sunshine and maritime freshness allows the cabernet grapes to reach ideal ripeness while retaining elegance and balance. The principal varieties grown are cabernet sauvignon and cabernet franc, supplemented by merlot and sangiovese for the estate’s other wines.

Winemaking at Sassicaia (Tenuta San Guido)

The grapes are harvested by hand and carefully sorted, then vinified parcel by parcel to preserve the character of each part of the vineyard. Fermentation takes place in temperature-controlled tanks, with maceration tailored to each grape variety and vintage. Sassicaia is then aged for about two years in French oak barrels before further maturation in bottle.

The style sought favors elegance, finesse and longevity over showy power. Indeed, the family maintains that it has never changed its approach to follow fashions. To support the growth of Guidalberto and Le Difese, the estate has built a new winery at La Fornace, in the heart of the property, while Sassicaia retains its own winemaking cellar.

The Wines of Sassicaia (Tenuta San Guido)

Sassicaia, Bolgheri Sassicaia DOC: the estate’s fine wine, a blend led by cabernet sauvignon with cabernet franc, aged for about twenty-four months in French oak barrels. Remarkably elegant, it combines dark fruit, cedar, tobacco and mineral notes with a refined tannic structure. A wine with exceptional aging potential, it reveals its full character only after many years in the cellar and ranks among the world’s most sought-after Italian wines.

Guidalberto, Toscana IGT: launched with the 2000 vintage and named in honor of Guidalberto della Gherardesca, a family ancestor behind Bolgheri’s famous cypress avenue, this wine blends cabernet sauvignon and merlot. More approachable in its youth than Sassicaia, it appeals with its richness, fruit and suppleness while also showing excellent aging potential. The family considers it another wine from the estate rather than a second wine.

Le Difese, Toscana IGT: created in 2002, it offers an introduction to the world of Tenuta San Guido. A blend of cabernet sauvignon and sangiovese, it brings Bordeaux structure and Tuscan character together in a fruity, fresh and harmonious wine intended to be enjoyed young with Mediterranean cuisine.