Sassicaia

In the 1920s, the Marchese Mario Incisa della Rocchetta dreamt of creating a ‘thoroughbred’ wine and for him, as for all the aristocracy of the time, the ideal was Bordeaux. He began experimenting in 1921 and finally concluded in 1940 that the Cabernet from Tenuta San Guido on the Tyrrhenian coast “”had the same unmistakable “”bouquet”” as an aged Bordeaux”” that he was looking for.

A wine made mainly from Cabernet Sauvignon was a fundamental change from the Tuscan and Piedmont tradition of using Sangiovese and Nebbiolo grape varieties, respectively. As such, the Marchese’s first vintages were note warmly received. The Marchese later realised that by ageing, the wine improved considerably. Mario was then urged to experiment further with his project and perfect his revolutionary winemaking style. It was not until 1968 that Sassicaia was first commercially released – the welcome was worthy of a Bordeaux Premier Cru.

Today, Sassicaia wines are among the elite wines of Italy and a must-have in wine collectors’ cellar all over the planet. It is the first, and so far only wine in Italy, that has been awarded in 1994 its own DOC, the “”DOC Bolgheri Sassicaia””.