Tenuta San Guido Le Difese 2018

Tenuta San Guido Le Difese 2018

$65.00

A medium-bodied red with plum and cherry character. Walnut and bark undertones. It’s creamy and savory at the finish. Drink now.

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SKU: 020459-201875 Categories: , ,

Source: jamessuckling.com. Issue Date: August 3, 2020 (JS-91)

A medium-bodied red with plum and cherry character. Walnut and bark undertones. It’s creamy and savory at the finish. Drink now.

Source: December 2020 Week 3, The Wine Advocate; Issue Date: 17th Dec 2020 (RP-88)

This is the entry-level wine from Tenuta San Guido that may (or may not) give us an idea of the fruit character to be found in next year's Bolgheri releases from the same vintage. A big production of 321,000 bottles, the 2018 Le Difese is mostly Cabernet Sauvignon brightened up with a quarter or a third Sangiovese. The wine opens to mid-weight intensity with some leathery or dried tobacco-like notes that give the wine a rather sultry or savory first impression. With a little extra prodding, it starts to offer plummy dark fruit and dried blackberry, something you can serve with a traditional pappardelle alle lepre.
Drink Date 2020 - 2024

Source: Winemaker,

Appellation: Toscana Indicazione Geografica Tipica
First vintage: 2002
Grapes: 70 % Cabernet Sauvignon, 30 % Sangiovese
Analytical data: Alcoholic content: 14,00%, PH: 3.50, Total acidity: 5.55, Residual sugar content: 0.24mg/l
Type of soils: Soils with various and composite morphological characteristics with a strong presence of calcareous areas rich in marl and pebbles and partially clayey; they are located at an altitude between 100 and 300 meters above sea level, facing South / South-West.
Training system: Spurred cordon
Plants density: From 5,500 to 6,250 vines per hectare
Harvest time: The harvest, strictly by hand, began on the 16th September with Cabernet Sauvignon and the first week of October was completed with those of Sangiovese.
Winemaking notes: Careful selection and selection by hand of the bunches. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at a controlled temperature (29-30 ° C) without the addition of external yeasts. Maceration on the skins for 12-15 days for Cabernet Sauvignon and for about 15-18 days for Sangiovese, with subsequent phases of pumping over and deléstage to soften and refine the tannins. Malolactic fermentation carried out in steel and concluded in mid-November.
Aging: At the end of the malolactic fermentation the wine was aged for about 8 months in French oak barriques
of third passage previously used for Sassicaia

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