Sassaia is produced with Garganega (85%) and Trebbiano (15%) cultivated in the vineyards close to the winery, on Sorio hills, which soil is rich in minerals. The fermentation is spontaneous and it takes place in 30hl oak barrels, without temperature control. It is bottled in April or May of the following year, without clarification and filtration. Part of the bottling process occurs without adding sulphur dioxide.
| Serve at | 8 – 10° C |
|---|---|
| Color | golden yellow |
| Vineyards location | Gambellara – Vicenza – Veneto – Italy |
| Soil type | calcareous |
| Altitude | 100 meters above sea level |
| Training system | guyot |
| Harvest | first September week |
| Plants n. x hectare | 3500 |
| Vinification | spontaneus fermentation in 30hl oak barrels with short maceration on skin |
| Aging | 8 months in stainless tank |
