GUIDALBERTO 2014 Appelation: Toscana Indicazione Geografica Tipica
First vintage: 2000
Grape blend: 60 % Cabernet Sauvignon 40 % Merlot
Soil composition: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone.
These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing South / South-West.
Vine training: Cordon spur system
Planting density: 6.250 vines/ha
Climate: In Bolgheri the 2014 vintage was unlike other wine areas as precipitation was scarce. The slow maturing of the Cabernet grapes helped the phenolic ripening producing distinctive aromas and flavours never achieved in other vintages. The winter season was quite mild with frequent rainfall while the spring started late. The heat in May favored a good budding and the summer was warm until the end of July. In the month of August the temperatures were lower than the seasonal average. The maturation therefore was slowly and gradually accomplished, although delayed. This favored aromatic extraction. The late summer rains did not harm the grapes that were monitored and cared for by the agronomists. As a result of slow maturation and favorable climatic conditions the wines appear to be harmonious with moderate alcohol content, a style that reflects the philosophy of Tenuta San Guido.
Harvest: The harvest began with Merlot during the first week of September and continued from late September to late October with Cabernet Sauvignon. The hand-picked grapes arrived in the cellar healthy, crunchy, uniformly ripe with a spicy aroma
Wine making: The very gentle crushing and de-stemming of the clusters of grapes was followed by fermentation in temperature controlled stainless steel vats (between 30° – 31° C, only using the vineyard’s native yeast). The maceration on the skins lasted 9 to 12 days for Cabernet Sauvignon. It was followed by pumpovers of the musts and délestages in order to soften the wine tannins. The secondary fermentation (Malolactic fermentation) also took place in stainless steel vats.
Ageing: Following the malolactic fermentation the wine was aged 15 months in French and partially American oak barrels. It was released on the market after an additional few months of ageing in the bottle.