Grappa Barili di Sassicaia 2018: the wine leaves its imprint
Poli Distillerie, Tenuta San Guido pomace and Sassicaia casks, at 40% vol.
The historic steam still at Poli Distillerie, Schiavon — photograph by Poli Distillerie. A document of the house’s craft, without identifying a particular Sassicaia batch.
Poli Distillerie · Image source
Tuscan pomace, Venetian craft
Sassicaia grappa began with a project Jacopo Poli presented to Marchese Incisa della Rocchetta in spring 1993: to work with the pomace of a great wine with the care given to a fine spirit.
The pomace comes from Tenuta San Guido in Bolgheri, Tuscany. Artisan distillation uses a copper steam still. The grappa then matures in oak and spends time in barriques that previously held Sassicaia wine. The reference on our menu carries the 2018 mention.
Nuts and dark chocolate
The producer describes toasted hazelnut, peanut and dark chocolate aromas. This family of flavours gives a deep, roasted character supported by wood. The presence on the palate is broad and structured.
The cask connects two stories: the wine that occupied it before and the spirit that develops in it afterwards. Suggestions of nuts and cocoa are tasting impressions, rather than a list of ingredients added to the grappa.
Choosing an oak-shaped expression
We serve 4 cl at 40% vol. Sassicaia, Poli, 2018, woody, barrel-aged, toasted hazelnut and dark chocolate are useful search terms.
To guide a choice, compare it with an unaged grappa such as Tignanello. One brings pomace and grape character further forward; this reference gives a central role to time in wood and its roasted nuances.
Sources and further reading
Explore our related archives
Sassicaia: the dream of Bolgheri →
Poli: a family of distillers since 1898 →
Grappa and ageing: time in wood →
