Toscana Rosso Guidalberto TENUTA SAN GUIDO 2011

Tenuta San Guido is named after the Saint Guido della Gherardesca who lived during the XI century.

It is located on the Tyrrhenian coast, between Leghorn and Grosseto, in Maremma an area made famous by Italian Nobel prize winner Giosuè Carducci, and it stretches for 13 km from the sea to the hills.

Three are its defining characteristics: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred studfarm and the Bird Sanctuary Padule di Bolgheri.

They divide the estate between the Padule on the coast, the horse’s training grounds on the plain, and the vineyards planted up to 350 meters on the hills.

The latter have been given their own DOC, the DOC Bolgheri Sassicaia, the first, and so far only case in Italy of a DOC contained in one estate.

The wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca on October 18th 1930 started it all.

They shared a love for thoroughbred horses that made them form a partnership with horse breeder and trainer Federico Tesio. Mario Incisa’s love of good wine made him plant Cabernet vines in 1942 for what was to become Sassicaia. Seventeen years later the Bolgheri Bird Sanctuary becomes Italy’s first private nature preserve.

VINTAGE 2011

The climate trend in 2011 was truly exceptional for Bolgheri. It can be considered one of the best vintages since the year 2000. The winter was cold, with temperatures below the seasonal average, especially in November and January. The Spring started early with mild temperatures and an excellent water supply due to gradual windless
rainfalls. This led to a great vegetative growth of vines. The summer was long and hot with temperatures in the seasonal averages, except in July when it was warmer. Thanks to sufficient temperature excursions between night and day, due to the proximity of the sea, the plants didn’t suffer and the grapes were not overly mature.

Harvest

The fruit ripened regularly. The harvest started in the first week of September and it finished in mid-October. The grapes were healthy, with crisp berries.

Ageing

The wine was aged for fifteen months mainly in French oak barriques, with a little percentage in American oak. After being bottled, the wine is held for another 3 months before being released on the market

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