Guidalberto 2021

If Mario Incisa, creator of Sassicaia, was inspired by his great-uncle Leopoldo Incisa della Rocchetta, then his son Nicolò, director of Tenuta San Guido since forty years, has been motivated by Guidalberto della Gherardesca his great great great grandfather.

The latter, who lived in the early nineteenth century in Bolgheri was a pioneer of modern agriculture, and is famous for having planted the cypress alley that inspired the poet Giosuè Carducci. Nicolò Incisa explains thus the choice of the name and creation of 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”.

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 controlled temperature maintained around 26-28 ° C, without any addition of external yeasts. The maceration of this vintage was about 10-13 days for the grapes of for Merlot and 13-16 days for Cabernet Sauvignon grapes, with frequent pumping overs and délestages to obtain more balanced musts and favor the aromatic extraction. Malolactic fermentation in stainless steel vats began in the first days of November. Following the malolactic fermentation, the musts we transferred to French (and to a small extent American) barriques for a period of 15 months.