As January arrives, many embark on “Dry January”—a month often defined by abstinence. At Sassaia, we invite you to embrace a more nuanced path: Damp January. This is not about denial, but about mindful enjoyment—choosing technical precision and authenticity in every glass.
A 16th-Century Philosophy for Modern Longevity
Our inspiration begins with Giulio de Alessandrini di Neuenstein (1506–1590), an illustrious 16th-century physician and counselor to the Council of Trent who served emperors. In an era of shorter life spans, Giulio lived to the remarkable age of 84.
He believed that true wellness stems from holistic balance and living in tune with nature’s rhythms. Today, Enrico de Alessandrini, our UC Davis-trained winemaker, continues this legacy at Sassaia. This heritage guides our commitment to wines that support a balanced lifestyle without sacrificing the structural depth of a Grand Cru.
Natural Fruitiness Without Relying on Sugar (<1g/L)
In the wine world, “dry” is often a relative term. While many “dry” California wines typically contain 2g to 4g of residual sugar, Sassaia operates with a higher level of technical rigor. Our wines are strictly bone-dry, with laboratory analysis revealing less than 1g/L residual sugar.
- The Science of Aromatic Purity: By utilizing indigenous yeasts that naturally occur on our grapes, we conduct long, slow fermentations at lower temperatures.
- Natural Fruitiness: This spontaneous process consumes nearly all sugars while naturally retaining vibrant fruit character and fresh aromatics. We do not rely on residual sugar to “soften” the palate; instead, we rely on the vine’s integrity and barrel integration.
- Alcohol Management: We meticulously manage fermentation to achieve a moderate, balanced profile, typically 13.0–13.5% ABV.
- Vegan Integrity: Our minimalist intervention approach ensures our wines are vegan-friendly, reflecting a clean path from vineyard to cellar.
The Chassin Distinction: Fermentation in Oak
Unlike many who age in wood only after stainless steel fermentation, we ferment directly in small-batch 228-liter Chassin barrels. These are the same premium French oak barrels favored in Puligny-Montrachet. This allows wood tannins to bond with the wine from the start, creating a seamless integration and building layers of complexity that define our “Burgundian Soul”.