2018 Tenuta San Guido 'Guidalberto' Toscana IGT

Guidalberto

Twenty years of experimentation

A SIMILAR GENESIS TO SASSICAIA

After more than 20 years of analysis and experimentation Guidalberto, a blend of Cabernet Sauvignon and Merlot, is now a wine with a clear and temperament, a good interpretation of the territory. It embraces a younger style that seeks fragrance and sweetness on the palate, characteristics that Merlot can offer even with a relatively short ageing period.

“It has a satisfying drinkability, with its own personality different from Sassicaia, but similar in flavour and elegance. Its complexity and structure determine its great potential for ageing and refinement over a long period of time.”

Carlo Paoli, Tenuta San Guido General Manager.

GRAPES

Cabernet Sauvignon, Merlot

FERMENTATION

Grapes and berries are sorted and carefully selected by hand using a sorting table. Gentle pressing and destemming of the bunches to prevent the grapes from breaking and excessive release of tannins. Alcoholic fermentation in stainless steel vats at a controlled temperature maintained at around 26-28°C, without any addition of external yeasts. Maceration in this vintage was around 10-13 days for the Merlot grapes and 13-16 days for the Cabernet Sauvignon grapes, with frequent pumping over and offloading Malolactic fermentation, which began at the beginning of November, was also carried out in steel vats, after which the musts were placed in barriques for ageing.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.

Guidalberto

Twenty years of experimentation

A SIMILAR GENESIS TO SASSICAIA

After more than 20 years of analysis and experimentation Guidalberto, a blend of Cabernet Sauvignon and Merlot, is now a wine with a clear and temperament, a good interpretation of the territory. It embraces a younger style that seeks fragrance and sweetness on the palate, characteristics that Merlot can offer even with a relatively short ageing period.

“It has a satisfying drinkability, with its own personality different from Sassicaia, but similar in flavour and elegance. Its complexity and structure determine its great potential for ageing and refinement over a long period of time.”

Carlo Paoli, Tenuta San Guido General Manager.

GRAPES

Cabernet Sauvignon, Merlot

FERMENTATION

Grapes and berries are sorted and carefully selected by hand using a sorting table. Gentle pressing and destemming of the bunches to prevent the grapes from breaking and excessive release of tannins. Alcoholic fermentation in stainless steel vats at a controlled temperature maintained at around 26-28°C, without any addition of external yeasts. Maceration in this vintage was around 10-13 days for the Merlot grapes and 13-16 days for the Cabernet Sauvignon grapes, with frequent pumping over and offloading Malolactic fermentation, which began at the beginning of November, was also carried out in steel vats, after which the musts were placed in barriques for ageing.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.