Guidalberto 2nd De Sassicaia Italy

Guidalberto is a red wine from Tenuta San Guido in Tuscany, the estate's second wine after the famous Sassicaia. Made from a Bordeaux-style blend of Cabernet Sauvignon and Merlot and aged in barriques, it is both approachable when young and elegant.

Origin and Producer

Produced by Tenuta San Guido, an iconic estate located in the Bolgheri region of Tuscany, Italy.
Created in 2000 by Nicolò Incisa, the wine takes its name from his ancestor Guidalberto della Gherardesca, a pioneer of modern viticulture in the region.
Vineyards are planted on clay-limestone soils, with a south/southwest exposure and elevations between 100 and 300 metres.
This cuvée is designed to be enjoyed earlier than Sassicaia, offering a more immediate and approachable style.

Blend and Grape Varieties

A typical Bordeaux blend: 60% Cabernet Sauvignon and 40% Merlot.
Merlot is used in this wine for the first time, adding roundness and fruitiness.
Grapes are carefully selected by hand in the vineyard and in the cellar.

Vinification

Hand-harvested, with careful sorting on a sorting table.
Gentle pressing and destemming to avoid extracting excessive bitter tannins.
Alcoholic fermentation in temperature-controlled stainless steel tanks (approximately 26–31°C), without the addition of commercial yeasts.
Maceration: 14–16 days for the Merlot and 16–18 days for the Cabernet Sauvignon, with frequent pump-overs.
Progressive malolactic fermentation in stainless steel tanks.
Aged in barriques for approximately 15 months, mainly in French oak (40% new, 40% second-use, 20% third- and fourth-use) and partially in American oak (5%).

Sensory Profile

Appearance: intense ruby red with purple hues.
Nose: fine and complex aromas, dominated by ripe red and black fruits (strawberry, blackcurrant), with notes of vanilla, smoke and licorice.
Palate: full-bodied, warm, structured and well-balanced, with round tannins and a long finish. The finish is slightly spicy.

Food Pairings and Storage

Pairs perfectly with grilled red meats, roast lamb, stuffed quail, tagliatelle with hare ragout and semi-hard cheeses.
Can be aged for approximately 8 to 10 years under suitable conditions.