The grapes used to make Bolgheri wines must be grown in the municipality of Castagneto Carducci, with the exception of the areas west of the old Aurelia coastal road. The Sassicaia subzone covers a smaller area in the Bolgheri hamlet.
History and Scenery – This patch of Tuscany is rich in history and natural beauty. Starting from the famous Avenue of Cypresses, one enters into a 5 km long stretch of beauty praised by the poet Carducci. Long known for its rosé wines, the area of Bolgheri has also established itself as a red-wine producing region, thanks to the efforts and initiatives of organizations interested in production quality. A new development regarding production rules and appellation for red typology (also for Vin Santo Occhio di Pernice), along with the creation of the subzone Sasscaia, has permitted its inclusion in a DOC of one of the great Italian wines. This is the label that had promoted the revival of the entire national sector. Today, the Bolgherese have seen massive investment by the most famous Italian and foreign winemakers.
The Vines- Bolgheri white: Trebbiano Toscano (10-70%), Vermentino (10-70%), Sauvignon (10-70%). If the presence of Vermentino or Sauvignon exceeds 85%, the label may list the type of the grape next to the name Bolgheri.
Bolgheri Red, Rosé and Superior Red: Cabernet Sauvignon (10-80%), Merlot (up to 70%), Sangiovese (up to 70%) and other red varieties (up to 30%). The typology of Superior Red must be subjected to an aging period of at least two years, beginning from January 1 of the following harvest year, with at least one year of aging in oak barrels and at least six months of aging in bottle.
Bolgheri Vin Santo Occhio di Pernice: Sangiovese (50-70%), Malvasia Nera (30-50%) and other red grapes (up to 30%).
Bolgheri Sassicaia: Cabernet Sauvignon (80-100%) and other red grapes (up to 20%).
Profit per hectare: 100 quintals for whites, 90 for others. The Superior Red typology cannot yield more than 80 quintals per hectare and for Bolgheri Sassicaia no more 60 quintals.
Organoleptic Properties – White, Vermentino, Sauvignon: straw yellow color; fine and delicate aroma; dry, harmonious and savory; minimum alcohol content 10.5%. Rosé: pink color; vinous and delicate aroma; dry and harmonious; alcohol content 11.5%. Vin Santo Occhio di Pernice: colors from deep pink to pale pink; intense aroma; sweet, soft, velvety and round; minimum alcohol content 16%. Red: colors from ruby-red to garnet; intense vinous aroma; dry and harmonious; alcohol content 11.5% (12.5% for Superior Red). Bolgheri Sassicaia: ruby-red or garnet colors; vinous, rich and elegant aroma; dry, full, robust and harmonious, with good and elegant structure; alcohol content 12%.
Gastronomy- White and rosé wines are to be drunk young and are well paired with soups, fish and sformati, a dish similar to a soufflé. The Sauvignon is ideal for elegant fish dishes. The red compliments all meals and pairs especially with red or white meat. It is particularly enhanced with the bistecca alla fiorentina, the Florentine T-Bone steak. Vin Santo is best enjoyed at the end of meals and with pastries. The Sassicaia pairs well with complex roasts and gamey meats such as wild boar and pigeon, and in particular when cooked with blood.