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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 great demand among wine collectors and investors. The marquis Mario Incisa della Rocchetta passed away in 1983. His son, Marquis Nicolò Incisa della Rocchetta, now oversees all estate operations.
Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. The original vineyards have a southwest exposure with extensive sun and maritime breezes that create robust vegetation. The grapes were handpicked, destemmed and crushed before fermenting with natural yeasts for 15 days in temperature-controlled stainless steel tanks. The wine was aged in French oak barriques (40% new) for 24 months, then refined for 6 months in bottle before release.
The quality of the 1993 vintage is not expressed solely on the basis of the richness of its extractive components or by how soon they become apparent. There are cases in which the wealth of the extractive composition does not quickly appear, but is evidenced gradually, and its balance also becomes more appreciable with the refinement of the wine in the bottle. One thus speaks of the wine of discreet or elegant style. The 1993 vintage Sassicaia belongs to this category: aristocratic, well balanced and advanced in its organoleptic properties with discretion, almost at their peak.
Harvest: On September 26 the harvest was already completed and the rain that fell at the end of gathering, on a mature and rich grape, did not impair its organoleptic value.
Wine making: There are, of course, noble tannins: their "souplesse" is born in the grape, which has been steeped for a good 15 days and, as soon as drawn off, the malic acid is totally transformed in little more than a week and a half.
Ageing: The wine remains in casks, 38% new, for a good twenty-one months and then, without any filtration, but only after very delicate egg albumin-base treatment, the '93 Sassicaia is bottled in order "to grow and improve" its bouquet, which has already assumed its wholly unique style on breeding in the cask, having been poured off a good five times during the actual ageing process. In the wood the '93 Sassicaia has passed, after just two and half weeks of racking, all or almost all of what can be called its "biological finishing" processes, which have taken place in casks, maintained for several months with "bonde dessus" (bunghole on top) before being placed "à coté" (on the side) for this specific reason. Its alcoholic strength is just over 12% and the pH is 3.52, while the polyphenol
content rises to 2.58 grams per liter. Total acidity is over 5.35 grams per liter, expressed in tartaric acid