{"product_id":"tenuta-san-guido-sassicaia-doc-2013","title":"Tenuta San Guido Sassicaia Doc 2013","description":"\u003cp\u003eSoil com20 years old and 6.200 vine stocks\/ha\u003c\/p\u003e\u003cp\u003efor vineyards \u0026gt; 20 years old.\u003c\/p\u003e\u003cp\u003eClimate: Definitely a good vintage. The mild and early winter was followed at the end of January by\u003c\/p\u003e\u003cp\u003esome cold rainy days. In essence spring began late. Some frosts in April helped to control\u003c\/p\u003e\u003cp\u003ethe budding and created the natural conditions for lower production. In May the\u003c\/p\u003e\u003cp\u003etemperatures rose gradually alternating with mild but rainy days. By early June the summer\u003c\/p\u003e\u003cp\u003ehad effectively began with high temperatures, though below the seasonal average,\u003c\/p\u003e\u003cp\u003eaccompanied by well timed sporadic precipitations. This offered cooling and water supply\u003c\/p\u003e\u003cp\u003eto the vineyards. Optimal weather and summer climate conditions continued until the\u003c\/p\u003e\u003cp\u003eharvest. A favourable temperature range between day and night helped the aromatic\u003c\/p\u003e\u003cp\u003eextraction of Cabernet.\u003c\/p\u003e\u003cp\u003eHarvest: As always the grapes were hand-picked and the harvest began in the first days of September\u003c\/p\u003e\u003cp\u003ewith the Cabernet Franc that first reached phenolic maturity. Likewise the Cabernet\u003c\/p\u003e\u003cp\u003eSauvignon was picked from early September until about a month later. The last grapes to be\u003c\/p\u003e\u003cp\u003eharvested came from the vineyards of Castiglioncello di Bolgheri situated at about 350\u003c\/p\u003e\u003cp\u003emeters above sea level. The grapes ripened perfectly with no millerandage, which resulted\u003c\/p\u003e\u003cp\u003ein a great harvest.\u003c\/p\u003e\u003cp\u003eWine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in\u003c\/p\u003e\u003cp\u003etemperature controlled stainless steel vats (at 30° - 31° C and only using the vineyard’s\u003c\/p\u003e\u003cp\u003enative yeast). The maceration on the skins lasted 9 to 12 days for both Cabernet Franc and\u003c\/p\u003e\u003cp\u003eCabernet Sauvignon with frequent pumpovers of the musts and délestages. The secondary\u003c\/p\u003e\u003cp\u003efermentation (Malolactic fermentation) also took place in steel vats.\u003c\/p\u003e\u003cp\u003eAging: After the malolactic fermentation, the wine was aged in French oak barriques for 24\u003c\/p\u003e\u003cp\u003emonths, followed by a few more months in the bottle before being released on the market.\u003c\/p\u003e","brand":"Perbacco Wine Club","offers":[{"title":"Default Title","offer_id":48877997326663,"sku":"658b42ef86697","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0795\/8983\/5079\/products\/file_cd7d6f1c-99ed-4183-b0ab-cf74dc3b605a.jpg?v=1703625533","url":"https:\/\/d41c55.myshopify.com\/it\/products\/tenuta-san-guido-sassicaia-doc-2013","provider":"Perbacco Wine Club ","version":"1.0","type":"link"}