|Brand||Tenuta San Guido|
|More items available upon order||no|
|Every box contains||6 pieces|
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, comes it from Guidalberto Gherardesca, his quadrisnonno.This one, lived in the early nineteenth century,in Bolgherese area, 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 has experienced at least three reasons: The desire to test ourselves with a grape that 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."
Grapes: 60% Cabernet Sauvignon 40% Merlot
Soil: the land on which the vines have different morphological characteristics and composite with strong presence of limestone areas rich in clay and stones and partly clay; are located at an altitude of between 100 and 300 meters above sea level, facing south / southwest.
Training System: Cordon
Density: 6,250 vines per hectare
Harvest: the harvest by hand, was held without interruption, starting the last week of August with the Merlot and subsequently by the first week of September for those of Cabernet Sauvignon. The harvest of the grapes of Guidalberto was completed September 22.
Vinification: pressing and crushing the grapes very delicate. Fermentation in stainless steel tanks at controlled temperatures around 30 ° - 31 ° C (without the addition of external lees), with maceration of the grapes for about 12-14 days for Merlot and 9-10 days for Cabernet Sauvignon. During fermentation and subsequent pumping delestages. Malolactic fermentation in steel.
Ageing: a malolactic fermentation the wine is placed in French oak barrels, and in small part American, where it is aged for a period of 15 months, after which the wine is bottled and then aged in glass before release.