“Tuscany Red Guidalberto TENUTA SAN GUIDO 2017
History
Mario Incisa, creator of Sassicaia, was inspired by his great-uncle Leopoldo Incisa della Rocchetta.
His son Nicholas, director of Tenuta San Guido for forty years, has taken from Guidalberto Gherardesca, his quadrisnonno.
Nicolò Incisa della Rocchetta
The latter, who lived in the early nineteenth century Bolgherese was a pioneer of modern agriculture, also famous for having planted the famous cypress avenue.
So Nicolo Incisa explains the choice of the name and of the creation of the new wine:
The birth of this second wine is backed by at least three reasons:
The desire to test ourselves with a grape we never used, Merlot, the desire to offer the consumer a product that can be appreciated younger and finally the opportunity to further select the grapes destined to Sassicaia
winemaking
Pressing and de-stemming the grapes very delicate. Fermentation in steel vats at a controlled temperature of around 30º - 31º C (without the addition of external yeasts), with maceration of the grapes for about 10-11 days for the Merlot and 11-14 gg. for Cabernet Sauvignon.
During the subsequent fermentation and pumping delestages.
Fermentation
Steel malolactic fermentation.
Aging
A malolactic fermentation is finished the wine is placed in French oak barrels, and a small part of the US, where it is aged for a period of 15 months.
After that, the wine is bottled. Subsequently it is aged in glass before marketing
Tasting Notes
Color
ruby red and long and persistent aromas.
Taste
The palate is distinguished by its great structure, excellent acidity and great balance.
The elegance and finesse of the tannins make for a pleasant ending.
Red Guidalberto 2016 TENUTA SAN GUIDO mature in barrels for 15 months and aged for another 3 in the bottle”
