To produce the Toscana IGT “Guidalberto” Tenuta San Guido, a selection of the grapes is carried out followed by a soft pressing and destemming of the bunches. Fermentation, which takes place without adding external yeasts, is activated inside steel tanks at a controlled temperature between 26 and 28 ° C. After a maceration of about 15 days for the Merlot and 10-13 for the Cabernet Sauvignon, frequent pumping over of the musts is carried out and then poured into French and American barriques for 15 months.Tenuta San Guido Guidalberto sees its vineyards insist on soils rich in marl, limestone and clay at an altitude between 100 and 300 meters above sea level. It can be considered as the little brother of Sassicaia, not for a lower quality but for a different drinkability . Guidalberto, which takes its name from Nicolò della Gherardesca’s great-grandfather, has led the estate for decades.The name of Tenuta San Guido is inextricably linked to the origins of a famous wine, considered one of the best wines in the world, Sassicaia. The story of Sassicaia begins in the 1940s when Marchese Mario Incisa della Rocchetta experimented with crafting a top Bordeaux-style red on his wife’s Tuscan estate in the then little-known region of Bolgheri. He set out to create his own Tuscan interpretation of Bordeaux, planting Cabernet Sauvignon and Cabernet Franc in the vineyard he named “Sassicaia” or “place of many stones”. The result of his experiment was a runaway success, and Sassicaia quickly became known as one of Tuscany’s finest wines. In addition to the famous Sassicaia wine, Tenuta San Guido also produces two other labels: “Guidalberto”, made from Cabernet Sauvignon and Merlot grapes and “Le Difese”, an IGT made from Cabernet and Sangiovese. With a production that reaches an average of 800 thousand bottles per year, Tenuta San Guido must be given much of the credit for which the Bolgheri area is enjoying international success.