The Longevity of Balance: Giulio’s Legacy and Technical Purity

English Version

With the arrival of January, many embrace “Dry January”—a month often associated with abstinence. At Sassaia, we invite you to choose a more refined path: Damp January. This is not about deprivation, but about mindful enjoyment—selecting technical precision and authenticity in every glass.

A Sixteenth-Century Philosophy for Modern Longevity

Our inspiration stems from Giulio de Alessandrini of Neuenstein (1506–1590), a distinguished 16th-century physician and advisor to the Council of Trent, who served imperial courts. In an era of short lifespans, Giulio lived to the remarkable age of 84.

He believed that true well-being arose from holistic balance and living in harmony with the rhythms of nature. Today, Enrico de Alessandrini, our UC Davis–trained winemaker, carries this legacy forward at Sassaia. This tradition guides our commitment to crafting wines that support a balanced lifestyle without sacrificing the structural depth of a Grand Cru.

Natural Fruit Expression without Sugar (<1 g/L)

In the world of wine, “dry” is often a relative term. Many “dry” Californian wines contain 2–4 g/L of residual sugar, whereas Sassaia pursues a higher level of technical precision. Our wines are rigorously bone-dry, with laboratory analyses confirming less than 1 g/L of residual sugar.

The Science of Aromatic Purity: We employ indigenous yeasts naturally present on our grapes, conducting long, slow fermentations at low temperatures.

Natural Fruit Expression: This spontaneous process consumes nearly all sugars, preserving fresh fruit character and aromatic integrity. We do not rely on residual sugar to “sweeten” the palate; instead, we trust in vineyard integrity and the integration of oak.

Alcohol Management: Fermentation is carefully managed to achieve a moderate and balanced profile, typically 13.0–13.5% ABV.

Vegan Integrity: Our minimalist approach ensures vegan-friendly wines, from vineyard to cellar.

The Chassin Distinction: Barrel Fermentation

Unlike many producers who introduce oak only after fermentation in stainless steel, we ferment directly in 228-liter Chassin barriques—the same prestigious French barrels used in Puligny-Montrachet. This allows the wood tannins to bind from the very beginning, creating seamless integration and layers of complexity that define our “Burgundian soul.”