Producer:
Grape Variety:
85% Garganega 15% Trebbiano
Tasting Note:
The Sassaia is produced from 80% of Garganega and 20% of Trebbiano. The soil of volcanic origin rich in mineral salts and microelements, is not fertilized for more than 15 years to force the roots to sink deeper and have more expression of the soil in the wine. For anticryptogamic treatments we use only natural covering products (copper and sulfur). The fermentation takes place in steel without adding yeasts and without temperature control that normally develops near 22-26 degrees. It is bottled in April-May following the harvest without any de-motivating and clarifying treatment. A part of this wine is bottled without adding sulphites, with this it is meant that in no phase of vinification (from harvest to bottling) no sulfur dioxide is added, let alone any other antioxidant or chemical product. This is a perfumed and balanced white wine. Intense kumquat and yellow peach aromas. On the palate, it is fresh and balanced, with supple citrus and a long mineral finish. Cultivated in vineyards among the Sorio Hills not far from the winery. The soil here is volcanic in origin and, thus, mineral-rich.
Vinification:
The Family owns 18 hectares and produces 150,000 bottles of fine natural and biodynamic wines.
Scores:
90 Points Falstaff