In the 1920s, a student in Pisa, Mario Incisa della Rocchetta dreamed of creating a race wine. His ideal, as for the aristocracy of the time, was Bordeaux. This is how he describes it in a letter to Veronelli dated 11/6/1974. "... the origin of the experiment dates back to the years between 1921 and 1925, when, a student in Pisa and often a guest of the Salviati Dukes in Migliarino, I had drunk a wine produced by their own vineyard on the mountain of Vecchiano which had the same unmistakable "Bouquet" of an old Bordeaux I just tasted more than drunk, (because at 14 I was not allowed to drink wine) before 1915, at my grandfather Chigi's house. "Having established himself with his wife Clarice in Tenuta San Guido on the Tyrrhenian coast, he experimented with some French vines (whose vinegars had recovered from the estate of the Salviati Dukes in Migliarino, and not from France) and concluded that the Cabernet had "the bouquet I was looking for". No one had ever thought of making a "Bordeaux" wine in Maremma, an area unknown from a wine point of view. The decision to plant this variety in the Tenuta San Guido was partly due to the similarity he had noticed between this area of Tuscany and Graves, in Bordeaux. Graves means gravel, due to the rocky terrain that distinguishes the area, just as Sassicaia, in Tuscany, calls an area with the same characteristics. From 1948 to 1967, Sassicaia remained a strictly private domain, and was drunk only on the estate. Every year, few cases were put to age in the cellar of Castiglioncello. The Marquis soon realized that as he got older the wine improved considerably. As often happens with wines of great stature, those that were previously considered defects, over time became virtues. Now friends and relatives incited Mario Incisa to deepen his experiments and perfect his revolutionary winemaking style for that area. The 1968 vintage was the first to be put on the market, with a welcome worthy of a Bordeaux Premier Cru. In the following years the cellar was moved to temperature-controlled premises, steel vats replaced the wooden vats for fermentation, and the French barriques were introduced for aging.