An essential reference for great Tuscan wines located between Livorno and Grosseto, the Tenuta San Guido estate was borne from the marriage between the Marquis Mario Incisa della Rocchetta and Clarice della Gherardesca. In 1942, Mario decided to plant Cabernet Sauvignon vines in this region in Tuscany, which led to the production of Sassicaia some years later. In 1983, Tenuta San Guido would be the first estate in Italy to be given its own appellation, the Bolgheri DOC in 1983.
Guidalberto 2018 by Tenuta San Guido is produced from a vineyard planted on a mosaic of soils rich in limestone, pebbles and clay. This terroir is located at an altitude between 100 and 300 metres above sea level, with south/south-west exposure.
Through this wine, Nicolò Incisa Della Rocchetta references his grandfather, Guidalberto della Gherardesca, a pioneer of modern agriculture who lived in Bolgheri at the beginning of the 19th century. With the wish to perpetuate the pioneering and innovative spirit of his family, Nicolò Incisa explained that he created this new cuvée in 2000 to, on the one hand, experience cultivating the Merlot grape variety which had not previously existed on the estate, but also to offer his customers a wine that can be enjoyed in its youth.
A particularly cold winter preceded a March with milder conditions, accompanied by significant rainfall. A new cold and rainy spell delayed vine budding. Spring finally set in in mid-April with higher temperatures, promoting vegetative growth. July and the beginning of August were scorching. Rainy episodes in mid-August salvaged the vineyard, followed by cool temperatures which caused the grapes’ phenolic ripening process to slow down. The harvested grapes are healthy and aromatic, but with lower sugar levels than usual.
Winemaking and ageing
Manual harvests. Manual sorting and rigorous selection on a sorting table. Destemming and slow pressing to slowly extract the tannins. Alcoholic fermentation in thermoregulated stainless steel vats without adding external yeasts. Maceration for around 10-13 days for the Merlots and 13 to 16 days for the Cabernet Sauvignons, accompanied by frequent pumping over and offloading to obtain balanced musts and to promote aromatic extraction. Malolactic fermentation in stainless steel vats. Ageing lasts for 15 months in barrels.
Guidalberto 2018 by Tenuta San Guido is made from a blend of Cabernet Sauvignon (60%) and Merlot (40%).
This wine seduces with its balance, structure, soft and velvety tannins as well as its beautiful freshness.
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