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 2024 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| 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 |
| Origin | Castagneto Carducci (LI) |
| Climate | Altitude: 100-300 m. a.s.l. Exposure: South/ South-West. |
| Soil composition | The soils on which the vineyards stand have varied and composite morphological characteristics with strong presence of calcareous areas rich in marl and stones and partly clayey. |
| Cultivation system | Spurred cordon |
| Plants per hectare | From 5,500 to 6,250 vine stocks per ha. |
| Harvest | ing, strictly by hand, began in early September with the Cabernet grapes and was completed at the end of the month with the Sangiovese grapes. |
| Fermentation temperature | 29-30 °C |
| Wine making | Selection of the bunches using a sorting table. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at controlled temperature (29-30 °C) without the addition of 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 deléstage to soften the tannic component. Malolactic fermentation carried out in steel. |
| Aging | At the end of malolactic fermentation, the wine was aged for about 8 months in oak barriques. |
| Total acidity | 5.2 gr/L |
| PH | 3.52 |
| Residual sugar | 0.22 gr/L |
| Allergens | Contains sulphites |

