Sassicaia 2015 MAGNUM 1,5 L

Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones. They are situated between 100 and 400 meters above the sea level facing West / South-West.

Selection of the grapes on the sorting table. Gentle crushing and destemming of the grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31° C only using natural yeasts). Maceration lasted about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and délestages. The secondary fermentation (Malolactic fermentation) took also place in steel vats and finished towards the end of November.

At the end of malolactic fermentation, the wine started its aging in French oak barrels (for a third new) for 24 months before the bottling phase and the following ageing time in bottle before its commerce release.