Le Difese is one of the little brothers of Sassicaia and was first produced in 2003. Made with 70% Cabernet and 30% Sangiovese, it is aged for 12 months in French and American oak barrels previously used for Guidalberto and Sassicaia and a further three months in bottle. The aim is to produce a Super Tuscan wine with good structure and extremely supple tannins.
Tenuta San Guido,
Magnum of Le Difese 2020
Bottle size: 1500 ml,
In The Cellar
Le Difese, a Tuscan IGT wine has been produced by Tenuta San Guido since 2003. The blend is 70% Cabernet and 30% Sangiovese. Fermentation takes place in steel vats at a controlled temperature with maceration that lasts for about 12 days for both the Cabernet Sauvignon and the Sangiovese. It is then aged for 12 months in French and American oak "barriques" and further for three months in the bottle.
In The Vineyard
Tenuta San Guido Le Difese is a red wine made with the Cabernet Sauvignon and Sangiovese varieties by the Tenuta San Guido Italian winery in Tuscany. Tenuta San Guido is a winery that from 1948 to 1967 only made wine for the Incisa della Rocchetta family to enjoy. It all started with Mario Incisa della Rocchetta, a young student who had a dream to make Bordeaux-style wines. This is how Sassicaia was born, a wine that comes from stony soils and that was such a success when it was put on sale, that the Tuscan region of Bolgueri began to be known as one of the best wine regions in the world. The Tenuta San Guido Le Difese vineyards are located at an altitude of between 100 and 300 metres and facing south and southwest. These are strains planted in limestone soils rich in broken down loam and clay and cultivated using conventional agriculture. Cultivation is traditional, with a yield of 5,800 strains per hectare and the harvest is manual. In the winery, the Tenuta San Guido Le Difese grapes are carefully classified on the selection table. They are then destemmed and gently pressed to ferment at a controlled temperature and with native yeasts in stainless steel tanks. During this process, each variety macerates separately with skins for 13 to 15 days for the Cabernet and 15 to 18 days for the Sangiovese. When the coupage has been made, it is aged for 12 months in French and American oak barrels.
A juicy and delicious red with aromas of blueberries, sliced mushrooms, currants, blackberry leaves, licorice and bergamot. Medium-bodied with fine tannins and a creamy, round and fresh finish. Drink now or hold.