The\n2022 vintage of Sassicaia wine from Tenuta San Guido di Bolgheri surprised me\nin a positive way because, as we know, this vintage was not at the level of\n2021. Later I will write how 2022 went from a meteorological point of view.<\/p>\n\n\n\n
I\ntasted this 2022 by opening the bottle 24 hours before tasting it, I put it in\na decanter in which it remained for about twenty minutes, I turned the decanter\naround a bit and then put it back in the bottle without corking it, until the\nnext day.<\/p>\n\n\n\n
Sassicaia\nin particular needs to oxygenate in order to best express itself olfactorily. So\nit was, this 2022 brought out all its typical scents such as sea water,\nlavender soap, nutmeg and graphite.<\/p>\n\n\n\n
After\n24 hours of oxygenation, the wine did not show the slightest deterioration.<\/p>\n\n\n\n
The\npeculiarities of this 2022 are the acidity and marked freshness. As you know,\nminerality and freshness, when they are generously present, as in this case,\nmake clear the longevity of the wine. \nThis 2022, in my opinion, will need to stay in the bottle for a bit,\nunlike 2015 and 2019 which were ready to be enjoyed straight away. I never\nimagined that the 2022 could be of this level. The nose is very rich,\nparticularly expressive, and on the palate you would expect a more rounded\nwine, but instead you find a fairly balanced wine between alcohol and\nfreshness, in the sense that the alcoholic mass is not even perceived in the\nimagination. The acidity is strong and is not a negative note as some might\ninstinctively say but it is its beauty because it makes you understand how long\nits aging capacity will be.<\/p>\n\n\n\n
What\ncan we say about the final taste which has a pleasantly overwhelming flavor of\nlavender.<\/p>\n\n\n\n
Let’s\nnow talk about the meteorological conditions of the 2022 vintage.<\/p>\n\n\n\n
The 2022 vintage was hot but the favorable\nmicroclimate of Bolgheri allowed us to maintain a good balance between acidity\nand freshness. Autumn initially recorded temperatures below average, with\nabundant rainfall and a drop in temperature at the end of November which\nfavored the vegetative growth of the plants and the natural elimination of\nparasites. The rains continued even in winter, ensuring a good water reserve.\nSpring began with above average temperatures, interrupted by a short and sharp\ndrop in temperature which resulted in bud selection in early vineyards. This\nreduced the load on the plants and allowed correct pigmentation and ripening of\nthe grapes. The summer was characterized by intense heat, but thanks to the\nmicroclimate of Bolgheri and the hillside location of the vineyards, there were\nno signs of suffering in the vineyards. A significant rainfall in mid-August\nled to a drop in temperatures and consequently favored the correct ripening of\nthe grapes.<\/p>\n\n\n\n
The\nharvest of the grapes, carried out by hand, began in the first days of\nSeptember with the grapes from the youngest vineyards and then continued with\nthe Cabernet Sauvignons from the vineyards located at lower altitudes, until\nending with those on the hills at over 300 meters above sea level (Vigna di\nCastiglioncello). The collection operations concluded at the end of September.<\/p>\n\n\n\n
Now\nI’m going to describe the wine.<\/p>\n\n\n\n
Tasting\nnotes:<\/p>\n\n\n\n
TENUTA SAN\nGUIDO<\/strong><\/p>\n\n\n\n SASSICAIA\nD.O.C.G., 2022 vintage<\/strong><\/p>\n\n\n\n (grape variety: 88% Cabernet Sauvignon and 12%\nCabernet Franc)<\/strong><\/p>\n\n\n\n It\ndresses ruby \u200b\u200bred with purple highlights.<\/p>\n\n\n\n The\nolfactory stage is rich and varied with aromas of sea water (internal white\npart of the watermelon peel), intense of mint and lavender soap (reminds me of\nAtkinson), graphite, star anise, blackberry, eucalyptus, hard raspberry candy,\ncoffee grounds, rosemary, sage, medicinal herbs, nutmeg, licorice, blueberry, Morositas\ncandy, broken cyclamen stem, slightly candied cherry to finish with sensations\nof boiled chestnut with dried wild fennel.<\/p>\n\n\n\n On\nthe palate it has a very strong freshness that completely covers the alcoholic\nmass.<\/p>\n\n\n\n The\nbody is medium and the tannins are sweet and broad (6\/6-), initially silky and\nthen slightly drying the upper gum. Its taste persistence is long with a very\nintense lavender finish.<\/p>\n\n\n\n (98\/100) <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" The 2022 vintage of Sassicaia wine from Tenuta San Guido di Bolgheri surprised me in a positive way because, as we know, this vintage was not at the level of 2021. Later I will write how 2022 went from a meteorological point of view. I tasted this 2022 by opening the bottle 24 hours before […]<\/p>\n","protected":false},"author":3,"featured_media":15722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[726,137,332,727],"class_list":["post-15729","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-726","tag-paolo-baracchino","tag-sassicaia","tag-the-fleg-in-the-word","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/04\/Paolo-Baracchino-www.paolobaracc.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-45H","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=15729"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15729\/revisions"}],"predecessor-version":[{"id":15733,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15729\/revisions\/15733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/15722"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=15729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=15729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=15729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}