In the early twenties in Italy, Mario Incisa della Rocchetta, a lover of French wines and in particular of the great structured red wines of Bordeaux, realized that the territory of the Tyrrhenian coast of the Bolgheri area had many geographical, climate and terrain similarities with the Graves area of Bordeaux. “Graves” in fact means gravel, precisely because of the stony composition of the soils in the French area, just like “Sassicaia” within the San Guido estate they own. So he began to think of a Bordeaux blend produced in that area and began experimenting in the early 1920s, achieving good results, even if the wine was not yet aged for long in oak barrels. In fact, from 1948 to 1967, the Sassicaia remained for strictly private use and consumption on the estate. However, every year, a few cases of wine were left to age in the Castiglioncello cellar. Tasting it, the marquis began to realize that the old vintages, over time, improved significantly, even transforming their defects into virtues. Strong and enthusiastic about these considerations, he invested himself in winemaking techniques and in 1968 the product was placed on the market for the first time, with a welcome worthy of a Bordeaux Premier Cru. In the following years the premises were implemented with the creation of a temperature-controlled cellar, the acquisition of steel vats for fermentation and French oak barriques intended for the elevation and aging of the wines.
Cabernet Sauvignon 60%
The harvest takes place at different times depending on when the grapes have reached maturity and usually starts with that of the Merlot around the end of August/early September and then moves on to that of the Cabernet at the beginning of October. The harvest is manual and the bunches undergo a double selection first in the vineyard and then on a sorting table upon arrival in the cellar. We then proceed with soft pressing and destemming, to then move on to the actual vinification in stainless steel at a controlled and stable temperature, with frequent pumping over. Malolactic fermentation also takes place in steel. At the end of this procedure the wine is placed in French and American oak barriques for a period of 15 months.
Intense garnet red color with ruby reflections. On the nose the bouquet is rich and intense with notes of ripe red fruit, dried flowers and spices of black pepper, tobacco, coffee and chocolate, on a mineral background. In the mouth the wine is soft, enveloping and once again full of personality, with a good structure. On the finish it reveals a fresh acidity and ripe tannins, with a long persistence.
Guidalberto is to all intents and purposes the “little brother” of the more renowned Sassicaia, without however absolutely renouncing the quality expressed by this territory and in particular by the company. It is a perfect meditation wine to be enjoyed alone or in pleasant company, or also suitable for combination with important red meat or game dishes.