The enchanted territory of Tenuta San Guido extends over 13km, from the sea to the Tuscan hills, and includes three excellences: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred stud farm and the Bird Sanctuary Padule di Bolgheri, the first in Italy.
Their vineyard extends over 75 hectares (190 acres) around the Bolgheri area, with a grape variety distribution of 85% Cabernet Sauvignon and 15% Cabernet Franc. This winery produces three wines: Sassicaia, Guidalberto and Le Difese.
Guidalberto, their second released wine, was introduced in 2000. Nicolò Incisa explains the choice of the name and the creation of this new wine in 2000: “The wine was created for two reasons: first of all, the desire to see what we could accomplish with Merlot, a grape that we had never used before; second, the desire to offer the consumer a wine which could be appreciated at a younger age compared to our veteran Sassicaia.”
Deep Ruby with red & black fruits and floral aromas. Well-integrated flavours of cherry, currants and blackberry with cinnamon, liquorice, cacao, and earthy notes on the palate. Fine tannins, approachable, a wine with a solid structure, elegant and smooth. Long finish, great mouthfeel ending with fruit and spicy oak.
Pairings: Beef, lamb, veal, poultry, cured meat
Grapes: 60% Cabernet Sauvignon, 40% Merlot
Analytical data: Alcoholic content: 13.00%, PH: 3,46, Total acidity: 5.90 gr/l, Residual sugar content: 0.09 gr/l
Type of soils: various morphological and composite characteristics with a strong presence of limestone areas rich in galestro, pebbles and partially clay; they are located at an altitude between 100 and 300 meters above sea level, with exposure to South / South-West.
Climatic trend and characteristics of the vintage: The favourable weather conditions have strongly characterized the vintage, which has produced healthy grapes with excellent aromatic component but lower sugar content than usual. Healthy, crisp and well-matured grapes produced balanced musts, with low alcohol content, sweet and velvety tannins. The good acidity, the right PH ratio, and lower alcohol content conveyed freshness combined with a good structure. These are the characteristics of this 2018 vintage.
Harvest: The manual harvest began with the Merlot in the first days of September and continued with the Cabernet Sauvignon from mid-September to the first week of October.
Winemaking notes: Manual sorting and careful selection of the bunches and grapes on a sorting table. Soft pressing and destemming of the bunches to avoid breakage of the berries and excessive release of tannins. Alcoholic fermentation in stainless steel tanks at a controlled temperature maintained around 26-28 ° C, without any external yeasts. The maceration of this vintage was about 10-13 days for the grapes of Merlot and 13-16 days for Cabernet Sauvignon grapes.
Ageing: Following the malolactic fermentation, the musts we transferred to French (and to a small extent American) barriques for 15 months.