Tenuta San Guido
Tenuta San Guido Le Difese 2021
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 55% Cabernet Sauvignon, 45% Sangiovese |
| Aging | At the end of the malolactic fermentation the wine has been aged for about 8 months in oak barriques. |
| Year | 2021 |
| Product name | Le Difese 2021 |
| Color | Clear ruby. |
| Perfume | The nose is enticing, with references to blackberries and blueberries, violet, oriental spices and vegetable traits. |
| Taste | Sip of composed softness, cheered up by precise freshness and combed tannins. Persistence lasts. |
| Region | Tuscany |
| Country | Italy |
| Other years | 2022 , 2023 |
Awards
-
2021
91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
90/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1940
- Oenologist: Nicolò Incisa della Rocchetta, Carlo Paoli, Graziana Grassini
- Bottles produced: 980.000
- Hectares: 90
| Name | Tenuta San Guido Le Difese 2021 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 55% Cabernet Sauvignon, 45% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta San Guido |
| Origin | Castagneto Carducci (LI) |
| Climate | Altitude: 100-300 m. a.s.l. Exposure: South / South-West. |
| Soil composition | The soils have various and composite morphological characteristics with a strong presence of calcareous areas, rich in galestro and pebbles and partially clay. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5500-6250 |
| Harvest | The manual harvest began in early September with the grapes of Cabernet and was completed at the end of the month with those of Sangiovese. |
| Fermentation temperature | 29-30 °C |
| Wine making | Selection of the bunches on a sorting table. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at controlled temperature (29-30 °C) with no external yeasts. Maceration on the skins for 10 3 days for the Cabernet S. and for about 13 5 days for the Sangiovese, with successive phases of pumping over and délestage aimed at softening the tannic component. Malolactic fermentation in steel. |
| Aging | At the end of the malolactic fermentation the wine has been aged for about 8 months in oak barriques. |
| Total acidity | 5.2 gr/L |
| PH | 3.52 |
| Residual sugar | 0.22 gr/L |
| Year production | 315000 bottles |
| Allergens | Contains sulphites |