wine still
reserve
Tenuta San Guido Sassicaia
Bolgheri DOC, Italy
About this product
Sassicaia is Italy's most internationally recognised non-Barolo red wine. A Cabernet Sauvignon-Cabernet Franc blend grown on the Bolgheri coast — gravel soils similar to Pauillac, with the warm Mediterranean influence creating richer, more opulent fruit than Bordeaux. First Super Tuscan; now has its own DOC (Bolgheri Sassicaia). Aged 24 months in barriques (25% new).
The deductive profile Library
appearancedeep ruby-garnet
noseblackcurrant, cedar, tobacco, graphite, olive, Mediterranean herbs
palatefull body, firm tannin, Mediterranean warmth, very long mineral finish
signatureItalian Cabernet — more herbal and Mediterranean than Napa; more opulent than Bordeaux
blind cluesIf it tastes like Bordeaux with more warmth and olive/herb = Super Tuscan Cabernet
Service
aging8-25 years from vintage
decanting2-3 hours for young vintages
temperature17-18C
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Open The LibraryThe quality ladder Library
Italy's founding Super Tuscan — own DOC
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Open The LibraryTasting profile
blackcurrant, cedar, tobacco, graphite, olive, Mediterranean herbs
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Pairings
complement
celebration
Sassicaia's Bolgheri Cabernet belongs with the herb-crusted lamb; the coastal Tuscan wine for the coastal Tuscan table
classic
celebration
complement
meat_poultry
Sassicaia's Cabernet backbone (cedar, graphite, blackcurrant) pairs like a Left Bank Bordeaux with aged beef; the Chianina's lean intensity matches the wine's structure
classic
main
complement
food
Sassicaia and Chianina bistecca are both Tuscan luxury icons; both express Tuscany's most noble traditions
classic
main
complement
charcuterie_cured
Crostini neri (chicken liver crostini with capers and anchovies) is the quintessential Florentine antipasto. Sassicaia's cedar-blackcurrant Mediterranean character provides a counterpoint to the ferrous richness of liver — the Cabernet's freshness cuts through the intensity.
classic
starter
complement
meat_poultry
Rack of lamb with herb crust is the defining pairing for Bordeaux Cabernet and transfers perfectly to Sassicaia; the wine's Franc-derived cedar and graphite are ideally structured for lamb
classic
main
complement
beef
Sassicaia's Cabernet precision and Bolgheri warmth belongs with the bistecca; both are Tuscan luxury without compromise
classic
main
complement
meat_poultry
Sassicaia's graphite-tobacco complexity and the truffle-morel earthiness create a luxury pairing; the squab's iron-gamey character bridges with the wine's dark fruit
established
main
complement
charcuterie_cheese
Aged Comté is one of the great cheese companions for Cabernet-based wines; its nutty complexity mirrors the wine's secondary cedar notes; quince bridges dark fruit
established
cheese