Bolgheri e Bolgheri Sassicaia Doc

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A land which has always been dedicated to agriculture, Bolgheri became one of the most important poles for the cultivation of vines inn1700 in Tuscany thanks to noteworthy impulse received under the Longobard-Tuscan Gherardesca family. Historical documentation related to this area of production describe the “red clear and white wines” with organoleptic characteristics which are very precise, and which are still preserved today in all their peculiarities. The wines of the noble Tuscan families have rediscovered and re-evaluated the traditional production. This DOC also includes the Bianco, Sauvignon, Vermentino, Rosso, Rosato, Vin Santo Occhio di pernice, Sassicaia types.

How it is consumed

The Bolgheri Rosso is served with structured dishes such as salami, sausage, finocchiona, hare, meat in Florentine style, beefsteak alla fiorentina, Colonnata lard. The wine should be served in Bordeaux chalices at a temperature between 16-18°C. The Rosato is served with typical and traditional Tuscan dishes such a the panzanella, crostini in Tuscan style, Colonnata lard, Caciotta Toscana cheese, tomato soup, lentil soup and vegetables in general. The Bolgheri Vin Santo Occhio di Pernice is a dessert wine ideal with dry cakes and pastries such as Prato biscuits, aniseed biscuits, chestnut cakes and other cakes. The Vin Santo is served in ballon chalices at a temperature of 16-18°C.

How it is conserved

The wines belonging to this DOC do not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

In the production of the Bolgheri Rosso the fermentation of the must takes place in contact with the marc, which during this phase eliminated part of the substances it contains, such as the tannic and anthocyanin ones. The fermentation process has a variable duration: from 2-3 days for young wines, to more than 15 days for structured wines which have a longer aging period. The drawing of wines from the vat which allows the separation of grape-skins and grape-stones from the wine-must follows, decantation, refining and aging. At the end of this period the wine is stabilised and bottled. The productive process of the Bolgheri Rosato starts with the breaking of the berries and not the stalks, in a way that the must does not become more enriched with excessive quantities of colouring and tannic substances. The must is put to ferment and to a brief maceration and a modest sulphating phase. At the end of these operations the wine is separated from the marc with the drawing of the wine and undergoes decantation; then it is stabilised and bottled. The productive method of the Bolgheri Vin Santo Occhio di pernice starts with the grapes which undergo a raisining phase. At the same time all types of straw wines need to be picked up from the bunch since the berries must be dried and therefore can absorb sensible quantities of alcohol and ca confer bad tastes. Therefore a soft pressing is needed. Fermentation follows which is blocked naturally when a high alcoholic gradation is reached. Therefore the wine is stabilized, refined (for at least 4 years in the Reserve version) and bottled.

Product report