In the 1920s the Marchese Mario Incisa della Rocchetta dreamt of creating a new wine, that would be able to compete with the best Bordeaux.
By 1940s, having settled on the Tenuta San Guido he decided to plant Cabernet Sauvignon partly due to the similarity he noted between Tuscan soil and that of Graves in Bordeaux.
The first vintages were not warmly received, and thus from 1948 to 1967, Sassicaia remained a strictly consumed at Tenuta San Guido. After a few years he realized that by ageing the wine it improved considerably.
It was not until 1968 that Sassicaia was first commercially released.
Over the next few years, the cellar was moved to a temperature controlled location, steel fermentation vats replaced wooden vats, and French barriques were introduced to the aging process.

Sassicaia is a blend of 85% Cabernet Sauvignon, 15% Cabernet Franc

The vineyards are located at an altitude between 100 and 400 meters above sea level, facing West/South-West.
The wine is fermented in temperature control stainless steel, and matured in French oak barriques (30% new and the rest, 1st and 2nd passages) where it rested for 24 months of aging period.

Only HK$ 1,680 per bottle, packed in original case of 6 bottles.

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Tenuta San Guido Sassicaia, 2018, 6 bottles pack