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Maakohtainen sijoitus ?
162
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Tuottajan sijoitus ?
11
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Dekantointi Aika
3h
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Viini on parhaimmillaan
from 2025
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Ruokasuositus
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Ruokasuositus
roast Duck Breast with Dried Cherry Sauce
The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Sulje
Sassicaia 2017 released – “a wild, exotic beauty”
By Liv-ex
Sassicaia 2017 has been released in the UK at £1,700 per 12×75.
The perfect Sassicaia 2016 was released at £1,270 per case (25% discount) this time last year but in minuscule quantities; since then, the 2016 has risen 88% in value.
According to the Wine Advocate, production volumes in 2017 were reduced by about 15%.
But prices for Sassicaia have been on a steady upward ...
Sulje
After almost 30 years of experimentation and solid work the Marquis decided to release Sassicaia´s 1968 vintage to the open market using his cousin´s, Antinori´s distribution network in the early 1970s, with instant sensation. At a Decanter tasting of Cabernet wines in London, 1978, Sassicaia from vintage 1972 beat all the other 33 wines of France and California, and since then Sassicaia has been one of the leading wines in the world and in gr...
Sulje
Climate trend and characteristics of the year: The 2017 vintage was very hot and sometimes wrongly associated to 2003 or 2012. Actually, even though it was a year when the end of spring and summer were characterized by temperatures often above the norm, the vegetative conditions of the plants and the results in organoleptic terms of the grapes but above all of the wines produced in the territory of Bolgheri, are very pleasant. The autumn and t...
Sulje
Viimeisimmät viinimuistiinpanot
<10 Viiniarviota
Viiniarvio
Viiniä ei ole maistettu vielä riittävän monta kertaa jotta siitä voitaisiin muodostaa sanallinen arvio
Kirjoita arviosi
The balance and beauty to this is impressive, offering sweet, ripe currants and flowers with some crushed-stone and dry-earth undertones. Full-bodied with soft, polished tannins and a long, creamy-textured finish. It’s polished, yet concentrated. Better after 2022, but already very seductive.
I was rather disappointed by the first bottle of this wine I tasted, finding the acidity a bit too intrusive, so decided to open the back-up bottle. This time the wine seemed to have a bit more substance and fruit impact in the middle. The strongest impression created is of balsam and wet stones. It is certainly very unlike any of its fleshier, riper, oakier neighbours. It may well develop more nobility with time in bottle and it already has encouraging persistence, but if you intend to drink it in the first few years of the second decade of the twenty-first century, open and decant it an hour or three ahead and serve it with fairly subtle food.
Näytä lisää tasting noteseja
Tietoja
Alkuperä
Toscana, Tuscany
Tuottajan muut viinit
Guidalberto
Le Difese
Sisäpiiritietoa
Winemaking notes: Selection of grapes through a sorting table to eliminate impurities and any presence of camber.Soft pressing and destemming of grapes in order not to break the skins of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel vats at a controlled temperature of around 28 ° - 30 ° C (without the addition of external yeasts). The macerations lasted about 11-12 days for Cabernet Franc and 13-14 for Cabernet Sauvignon. Frequent pump-overs out door and frequent délestages during alcoholic fermentation have favored elegant musts with good structure and excellent aromatic component. The spontaneous malolactic fermentation was then carried out in stainless steel tanks and was completed by the end of November.
Ageing: At the end of malolactic fermentation, the wine was transferred to French oak barriques (one third new wood and the rest, first and second passage) where it rested for 24 months of aging period. During this time, the various masses have been kept separated according to the vineyard of origin and monitored. The blending of the selected mass one was made at the end of December, one month and a half prior to the preparation for bottling and subsequent refinement phase in the glass before marketing.
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