1984 Tenuta San Guido Sassicaia Bolgheri

Sassicaia’s 1983 vintage comes from limestone- and clay-rich soils at 100–300 meters elevation, with west-southwest exposure. Vines were spur-trained at 3,600–5,500 per hectare. A balanced growing season led to fermentation in steel vats with 13 days of maceration and swift malolactic fermentation. The wine aged 20 months in mostly French and some Yugoslavian oak, 60% of which was new.