Guidalberto 2020

Guidalberto was conceived as Tenuta San Guido's second wine after the Incisa della Rocchetta family recognised that certain younger-vine parcels across their Bolgheri estate — soils of calcareous marl, old alluvial pebbles, and alberese — produced fruit better suited to earlier drinking than the long-haul Sassicaia programme.

The blend today is Cabernet Sauvignon and Merlot, the Sangiovese component that featured in the 2000 debut having been quietly dropped as the estate refined its coastal-Tuscan identity.

The estate's plots sit between 60 and 300 m a.s.l., west-facing toward the Tyrrhenian Sea, whose summer breezes moderate heat accumulation in the vine canopy. Those stony, calcium-rich soils limit vigour and concentrate polyphenols without forcing phenolic overripeness.

Fermentation is conducted in temperature-controlled stainless steel at ≤28–29°C using estate-selected indigenous yeasts, with delestage and pump-overs for aromatic and structural extraction. Malolactic fermentation completes spontaneously in steel, preserving

freshness before the wine moves to French oak barriques (Tronçais, Allier, Jupilles; light toast, long-seasoned staves) for 24 months at approximately 40% new, 40% first-fill, 20% second-fill.

The 2020 warm vintage delivers a softer, more immediately accessible Guidalberto relative to the chiselled 2019 or 2016 — polished tannins and concentrated dark fruit without the austerity that demands a decade of cellaring. Drink 2024–2030.