Tenuta San Guido
Le Difese 2023
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 55% Cabernet Sauvignon, 45% Sangiovese |
| Aging | At the end of malolactic fermentation, the wine was matured for approximately 8 months in oak barriques. |
- Name and vintage: Still Red Wine from Tuscany 2023, 0.75 l, 13.5% vol
- Grape composition: A blend of Cabernet Sauvignon and Sangiovese, with an elegant and easy-drinking profile
- Aromas: Notes of blackberry and blueberry, violet, oriental spices and fresh vegetal nuances
- Winemaking process: Fermentation in stainless steel at 29-30 °C with indigenous yeasts and maceration
- Ageing and flavour: 8 months in barriques; smooth, fresh taste, silky tannins and a persistent finish
Description
What type of wine it is
Le Difese by Tenuta San Guido is a still red wine with the Tuscany Indicazione Geografica Tipica designation that combines the nobility of Cabernet Sauvignon with the vibrancy of Sangiovese. This captivating blend, fermented in stainless steel and aged in oak barrels, opens on the nose with clear aromas of blackberry and blueberry, enriched by hints of violet, oriental spices, and fresh vegetal notes. On the palate, it reveals a composed softness, supported by a precise freshness and smooth tannins that lead to a persistent and clean finish. Its balanced structure and harmonious character make it an ideal companion for everyday dining and convivial moments.
Where it comes from
The vines grow in the prestigious territory of Castagneto Carducci, in Tuscany, benefiting from optimal south and south-west exposure. The vineyards are located between one hundred and three hundred metres above sea level, ensuring an ideal microclimate for regular ripening. The composite soil stands out for its limestone areas rich in galestro and stones, alternating with partially clayey components. This specific morphological structure gives the wine a distinct aromatic definition and a well-finished texture, reflecting the rigorous style of Tenuta San Guido without sacrificing an easy-drinking profile.
How it is produced
The process begins with a manual harvest that carefully respects the ripening times of the varieties, followed by careful sorting and soft destemming. Primary fermentation takes place in temperature-controlled steel vats, relying exclusively on the action of indigenous yeasts. The maceration phase, managed through methodical pumping-over and délestage, allows for a balanced extraction of colour and structure. Once malolactic fermentation in steel is complete, the wine rests for about eight months in oak barrels, an essential step to integrate the aromas and yield a glass with a clear ruby colour.
History and curiosities
Created in 2002 as a welcome wine for visitors to the Tenuta San Guido estate, Le Difese shares the same production excellence as the famous Sassicaia. This blend combines the elegance of Cabernet Sauvignon with the vibrancy of Sangiovese, making use of selected musts of the highest quality. Distinguished by the iconic golden wild boar tusks on the label, it offers a smooth and extraordinarily enveloping sip. Its balanced structure ensures immediate enjoyment from the first few months of resting in the bottle.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
92/100
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.
-
2023
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
2One of the most prestigious wine guides in Italy.
-
2023
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2023
3Italian Sommelier Association (AIS) guide
-
2023
89/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 2023 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 55% Cabernet Sauvignon, 45% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta San Guido |
| Story | History and curiosities Created in 2002 as a welcome wine for visitors to the Tenuta San Guido estate, Le Difese shares the same production excellence as the famous Sassicaia. This blend combines the elegance of Cabernet Sauvignon with the vibrancy of Sangiovese, making use of selected musts of the highest quality. Distinguished by the iconic golden wild boar tusks on the label, it offers a smooth and extraordinarily enveloping sip. Its balanced structure ensures immediate enjoyment from the first few months of resting in the bottle. |
| Origin | Castagneto Carducci (Livorno) |
| Soil composition | Soils with varied and composite morphological characteristics, with a strong presence of calcareous areas rich in galestro and stones, partially clayey. |
| Cultivation system | Spurred cordon |
| Plants per hectare | From 5,500 to 6,250 vines per hectare |
| Harvest | Manual harvest: started in early September with the Cabernet grapes and completed at the end of September with the Sangiovese grapes. |
| Fermentation temperature | 29 to 30 °C |
| Fermentation | 10 3 days (Cabernet Sauvignon) and 13 5 days (Sangiovese) |
| Production technique | Fermentation in temperature-controlled stainless steel vats with indigenous yeasts and maceration on the skins, with pump-overs and délestage; malolactic fermentation in steel; ageing in oak barriques. |
| Wine making | Selection of the bunches via a sorting table; gentle pressing and de-stemming. Primary fermentation in stainless-steel vats at a controlled temperature (29–30 °C) without the addition of external yeasts, with maceration on the skins (10–13 days for Cabernet Sauvignon, 13–15 days for Sangiovese) and pump-overs and délestage. Malolactic fermentation carried out in steel; ageing for approximately 8 months in oak barriques. |
| Aging | At the end of malolactic fermentation, the wine was matured for approximately 8 months in oak barriques. |
| Total acidity | 5.2 gr/L |
| PH | 3.52 |
| Residual sugar | 0.22 gr/L |
| Allergens | Contains sulphites |