1993 Tenuta San Guido 'Sassicaia,' Bolgheri Superiore

The 1993 Sassicaia was produced from vineyards with diverse soils, including limestone, marl, pebbles, and clay, at altitudes between 80 and 400 meters with a west/south-west exposure. The vintage is characterized by a discreet and elegant style, with its complexity and balance emerging gradually as it matures in the glass. Fermentation occurred in stainless steel vats at controlled temperatures (30°-31°C), with two weeks of maceration involving pump-overs and délestages. Malolactic fermentation also took place in steel vats. The wine aged for 21 months in 38% new barrels, undergoing delicate egg-white fining but no filtration. It was decanted five times during aging, allowing its bouquet to refine. Most of its "biological finishing" occurred in barrels, enhancing its distinctive style before bottling.