Tenuta San Guido : Sassicaia 2018

Tasting Notes and Recommendations for Sassicaia 2018 by Tenuta San Guido

Tasting

Appearance

The color reveals a moderately intense ruby red hue, with a crystal-clear, luminous brilliance.

Nose

The nose initially shows a certain restraint, then gradually opens onto aromas of plum and blackcurrant, complemented by notes of milk chocolate, pepper, iron ore, and pie crust. With aeration, the bouquet evolves toward nuances of star anise, tea leaves, soy sauce, menthol, and black olive, bringing an overall savory, herbal dimension.

Palate

On the palate, the wine stands out for its elegance and vibrancy. The palate reveals flavors of blackcurrant, cedar, blood orange zest, and graphite that reflect the terroir’s mineral character. Hints of licorice and coffee broaden the aromatic range. The tannins are refined, polished, and perfectly integrated, while a vibrant acidity maintains the wine’s freshness and energy throughout the tasting. The finish lingers with elegance and persistence, leaving an impression of finesse and harmony.

Food and wine pairings

This Sassicaia 2018 pairs beautifully with grilled and roasted meats, notably a bistecca alla fiorentina whose aromas of rosemary and olive oil echo the wine’s herbal notes. It also matches well with game preparations such as a slow-simmered wild boar ragù or a hare stew with juniper berries. Fresh truffle pasta or a porcini risotto find a lovely balance with its silky structure. Aged cheeses such as Tuscan pecorino or well-aged Parmesan also make excellent pairings.

Serving and cellaring

Sassicaia 2018 can be enjoyed now but will continue to evolve favorably until around 2045, according to critics. It is recommended to serve it at a temperature between 16 and 18°C. One hour of decanting will allow the wine to fully reveal its aromatic complexity.

An iconic Super Tuscan from Bolgheri celebrating fifty years of excellence

The estate

Founded in 1942 with Mario Incisa della Rocchetta’s first experimental plantings, Tenuta San Guido released its first vintage of Sassicaia in 1968. Located on the Tuscan coast in the region of Bolgheri, the estate spans approximately 2,500 hectares, around one hundred of which are dedicated to vineyards. Now led by Carlo Paoli as CEO since January 2025, with Alessandro Berlingieri as president, the operation remains a family business under the honorary presidency of Nicolò Incisa della Rocchetta. The third generation, represented in particular by Priscilla Incisa della Rocchetta, takes an active role in the life of the estate. A pioneer of the Super Tuscans, Tenuta San Guido is the only Italian estate to benefit from its own exclusive appellation, Bolgheri Sassicaia DOC, obtained in 2013. A member of the Primum Familiae Vini association, the estate also stands out for its environmental commitment through the management of a 500-hectare protected nature reserve.

The vineyard

The Sassicaia vineyard extends across carefully selected parcels situated between 100 and 400 meters above sea level, with west and southwest exposures benefiting from the maritime breezes of the Tyrrhenian Sea. The soils display remarkable geological complexity, composed of limestone, galestro, pebbles, and stones that gave the wine its name (Sassicaia meaning “stony ground”). This soil diversity, combined with a Mediterranean climate tempered by the sea’s proximity, encourages slow, gradual ripening of the grapes, preserving natural acidity while enabling optimal tannin development. Vineyard management follows organic and biodynamic principles, with exclusively hand harvesting and no synthetic chemical products.

The vintage

The 2018 vintage in Tuscany began with an autumn and winter of 2017 marked by above-average seasonal temperatures and sometimes intense rainfall. In February 2018, the arrival of Siberian air masses brought frost and snowfall, beneficial for eliminating pests and replenishing water reserves. Spring saw normal temperatures with a few frost episodes in April that naturally limited yields. Summer was characterized by moderate temperatures, particularly in July, with favorable cool nights. In mid-August, significant rainfall provided the vines with the water needed ahead of harvest. This sequence of weather conditions allowed for extended phenolic ripening, delaying harvest by seven to ten days compared to normal, and promoting bright acidity and remarkable aromatic complexity.

Winemaking and aging

Harvest for Sassicaia 2018 began in early September with cabernet franc, followed by cabernet sauvignon picked through late September and early October. After gentle crushing and destemming, the musts were placed in temperature-controlled stainless steel vats. Alcoholic fermentation proceeded spontaneously at controlled temperatures between 26 and 27°C, with maceration lasting thirteen to fifteen days for cabernet franc and fifteen to seventeen days for cabernet sauvignon. Frequent pump-overs and rack-and-returns ensured optimal extraction. Malolactic fermentation finished at the end of November in stainless steel vats before barreling in early December 2018. Aging continued for twenty-four months in French oak barrels, one third of which were third- or fourth-fill, favoring a subtle oak influence to highlight the expression of fruit and minerality.

Grape varieties

Cabernet sauvignon (85%)
Cabernet franc (15%)