At the end of the malo-lactic fermentations, the wine was put in barrique using 40% of new wood, 40% of first passage and 20% of second passage. We used French oak barrels (Troncais and Allier in particular) with a fine grain and light toasting in order not to abound in the release of tannins. Sassicaia 2019, after about 25 months of aging in wood, was decanted into steel tanks and further selected before final assembly and then bottling, followed by refinement in the bottle before marketing.
Selection of the grapes through a sorting table, to eliminate impurities and any presence of imperfections. Soft pressing and delicate de-stemming of the grapes by means of suitable machinery not to break the integrity of the berries and avoid excessive transfer of tannins. Alcoholic fermentation (completely spontaneous and without the addition of external yeasts) ended in mid-October and took place with regularity and maximum temperatures of 26-27 ° C. Frequent delestages and outdoor pumping have allowed an excellent aromatic extraction and freshness in terms of acidity of the musts. The malolactic fermentations, (again without noculi), carried out in steel were completed regularly at the end of November thanks to the low external temperatures. In early December, after frequent decanting to clean the musts, the wine was put into barrique from the first ten days of December 2019.