Growing Conditions
***Soil***:
The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West - South/West.
***Vine Training***:
Cordon spur system
***Planting Density***:
Between 3.600 to 5.500 vine stocks/Ha.
***Climate***:
There has been much talk about the 1992 vintage being unfavorable or even poor throughout Tuscany, to the point that many producers have decided not to bottle it. In fact, at the end of the production cycle the abundant rains have compromised the quality of the grape. This was not so, however, with Sassicaia thanks to climatic and environmental factors very different from the rest of Tuscany, which made it possible to safeguard the quality of a vintage that seemed unfavorable. Careful management of the vineyard, timely gathering of the grapes and exceptional technical skill in the vinification operations also contributed to this.
Harvest
On September 26 the harvest was already completed and the rain that fell at the end of gathering, on a mature and rich grape, did not impair its organoleptic value.
Winemaking
The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.
Aging
The wine remained in the barriques until October 1994. Sixty percent new French oak barrels were used.
