Once at the winery, the grapes are gently destemmed and crushed, thus initiating alcoholic fermentation, characterised by frequent daily pumping over and a long maceration on the skins of approximately 21–28 days. After racking and pressing, the wine matures for at least 18 months in barriques, using one-third new barriques and two-thirds second-use barriques, before being bottled and ready for sale.
Cepparello presents a bright ruby red colour. On the nose, intense notes of ripe red fruit and wild berries, such as cherries, sour cherries, blackberries and raspberries, are revealed, enriched by delicate floral nuances of rose and violet. There are also spicy hints of coffee, cardamom and mentholated tobacco, which blend with undertones of undergrowth and cedar bark. On the palate, the wine is full-bodied, rich and structured, with a pleasant freshness and well-balanced tannins.
It is the flagship red of the Isole e Olena winery, a refined, balanced and complex wine, capable of surprising on every occasion. It pairs beautifully with meat risottos, roast and grilled meats, stewed red meat, game and mushroom risotto.
To fully appreciate its style, Sassicaia should be served at a temperature of 18–20°C.