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Guidalberto 2020 - Marquises Incisa della Rocchetta - Tenuta San Guido
45,68 €-20%
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DESCRIPTION
Mario Incisa, creator of Sassicaia, was inspired by his great-uncle Leopoldo Incisa della Rocchetta. Nicolò, his son, administrator of Tenuta San Guido for forty years, took it from Guidalberto della Gherardesca, his great-grandfather. Nicolò Incisa della Rocchetta The latter, who lived at the beginning of the nineteenth century in the Bolgheri area, was a pioneer of modern agriculture, also famous for having planted the famous Viale dei Cipressi. This is how Nicolò Incisa explains the choice of the name and the creation of the new wine: "The birth of this second wine has at least three reasons behind it: The desire to try our hand at a grape we have never used, Merlot, the desire to offer consumer a product that can be appreciated younger and finally the opportunity to be able to further select the grapes to be used for Sassicaia ". Cabernet and Merlot make this wine austere and full, the aging in wood makes it persuasive, soft and pleasant on the palate. Great structure and long and persistent aromas for a wine also suitable for aging.
ESTATE SAN GUIDO, BOLGHERI, CASTAGNETO CARDUCCI (LI)
Sorting and careful selection of bunches and berries by hand, using a sorting table. Soft pressing and de-stemming of the bunches to avoid the breaking of the berries and excessive release of tannins. Alcoholic fermentation in stainless steel vats at a controlled temperature maintained around 26-28 ° C, without any addition of external yeasts. The maceration of this vintage was about 1013 days for the Merlot grapes and 13-16 days for the Cabernet Sauvignon grapes, with frequent pumping over and delestages to obtain more balanced musts and favor the aromatic extraction. The malolactic fermentation, which began in early November, was also completely carried out in steel vats, at the end of which the musts were placed in barriques for aging.
Upon completion of the malolactic fermentation, the wine was placed in French oak barriques and, in small part, in American wood for a period of 15 months.
With a brilliant ruby red color. The nose opens with pleasant hints of wild berries, enriched by notes of coffee and nuances of Mediterranean scrub. On the palate it is full and powerful, with lively tannins and a long and persistent finish.
HOW TO SERVE
18-20 ° C
It is advisable to let the wine 'breathe' at least thirty minutes before serving.
It can be left to rest in the cellar for over 15 years if kept correctly.
It goes well with grilled red meat dishes, fricassee lamb, feathered game, aged cheeses.
CELLAR
The history of the Incisa marquises dates back to the year 1300, with the settlement in Monferrato. The cultivation of the vine is testified by the Benedictine monks who practiced it as early as 1862 in the family possessions on the hill of Sant'Emiliano. The Marquis Leopoldo Incisa della Rocchetta, author of various scientific contributions for the improvement of the quality of wines, member of the Royal Academy of Agriculture in Turin and one of the greatest ampelographers and oenologists of his time, published in XNUMX a famous catalog of rare grapes from him collected. After World War II, the Marquis Mario Incisa della Rocchetta left Piedmont for his wife's lands in Bolgheri, Tuscany. He brings with him the family knowledge of viticulture and the love for wines that will lead him to create the great Sassicaia. In Piedmont, the historic properties of the Incisa family are managed by his brother, the Marquis Oddone, and his sons. Read more
