Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. The original vineyards have a southwest exposure with extensive sun and maritime breezes that create robust vegetation. Grapes are handpicked, destemmed and crushed before fermenting with natural yeasts in temperature-controlled stainless steel tanks. The wine is aged in French oak barriques, then refined in bottle before release. Sassicaias success prompted the Italian government to grant the wine its own appellation, Bolgheri Sassicaia DOC, beginning with the 1994 vintage. The manual harvest began in the first week of September with the grapes from the younger vineyards starting from the Cabernet Franc and then continued with the Cabernet Sauvignon from the vineyards located at lower altitudes, ending in the last week of September with those on the hills located over 300 meters above sea level. Fermentation: Selection of the grapes through a sorting table, to eliminate impurities and any presence of imperfections. Soft pressing and delicate destemming of the grapes, maintaining the integrity of the berries and avoiding excessive transfer of tannins. The alcoholic fermentation (completely spontaneous and without the addition of external yeasts) was concluded by the end of October and carried out regularly and at controlled temperatures not exceeding 27-28 °C. Frequent delestages and pumping over allowed for excellent aromatic extraction and freshness in terms of acidity of the musts. The malolactic fermentations took place in steel, at the end of November. In the first week of December, after frequent decanting to clean the musts, the wine was placed in oak barriques. Ageing: At the end of the malolactic fermentation, the wine was placed in barriques using 45% new wood, 45% first passage and 10% second passage. Sassicaia 2020, after more than 25 months of aging in wood, was decanted into steel tanks before the final blending and then bottling. Subsequent refinement in the bottle before release on the market.