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  • Country ranking ?

    220
  • Producer ranking ?

    15
  • Decanting time

    1h
  • When to drink

    Now

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The Story

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...

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Wine Information

The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in clay and rocks and are located at an altitude between 80 and 300 meters above sea level, facing East / South East.

Vine training: Cordon trained and spur-pruned
Planting density: Between 3.500 to 5.000 vine stocks per ha

Climate 1983: Slightly abnormal, averag...

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Latest Pro-tasting notes

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Written Notes

The product of a cool yet sunny vintage, the ’83 Sassicaia glimmers with energy, purity, and aristocratic style. Juicy, transparent red and blue fruits dance against a backdrop of crushed minerals, warm leather, cocoa and pressed herbs; tertiary notes of black tea, tar, and potpourri add sophistication to the mix. The 1983 is a fine-boned Sassicaia, and the wine shows its breeding in its sneaky energy and saline minerals that power the lingering, resonant finish. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, Sassicaia’s grapes derive from vineyards with clayey, limestone-rich soils. Tenuta San Guido ferments its Sassicaia in temperature-controlled stainless steel with only indigenous yeasts, and, in 1983 about two-thirds of the wine aged for 22 months in French oak barriques (75% new) with the remaining one-third aged in Yugoslavian oak (30% new), followed by time in bottle before release.

  • 93p
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Information

Origin

Toscana, Tuscany
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