Der kleine Bruder des berühmten Sassicaia!
- 90 Punkte WINE ENTHUSIAST, Kerin O'Keefe: "Aromas of star anise, dark-skinned berry, wild herb and toasted oak form the nose. A blend of 70% Cabernet and 30% Sangiovese, the wine's bright, linear palate offers red currant, prune and a hint of licorice before a coffee-bean finish. Racy acidity and taut close-grained tannins provide the framework and tension."
- 90 Punkte WINESPECTATOR, Bruce Sanderson: "Evoking cherry, cedar, olive, iron, sanguine and tobacco flavors, this appealing red is firm and balanced, with a lingering, tangy finish of mineral and woodsy underbrush elements. Cabernet Sauvignon and Sangiovese. Drink now through 2024. 26,000 cases made."
- 90 Punkte VINOUS, Antonio Galloni: "The 2018 Le Difese is a very pretty, understated wine. Crushed flowers, sweet red berries, dried herbs and a touch of spice bring out the more delicate side of Maremma Cabernet Sauvignon. Best of all, the 2018 will drink well right out of the gate."
- 91 Punkte JAMES SUCKLING: "A medium-bodied red with plum and cherry character. Walnut and bark undertones. It’s creamy and savory at the finish. Drink now."
|Wine Enthusiast:||90 WE|
|James Suckling:||91 JS|
|Rebsorte(n):||Sangiovese Cabernet Sauvignon|
|Empfehlungen:||Gabriel Glas; ca. 60 Minuten vor dem Genuß Dekantieren, bei 16-18 °C; passt wunderbar zu einem Osso Bucco oder einer geschmorten Lammkeule|
|Reben:||70 % Cabernet Sauvignon 30 % Sangiovese|
|% vol Alk:||13,5|
|Notizen des Weinguts:||Soil composition: Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones; they are situated between 100 and 400 meters above the sea level facing South / South-West. Training method: Cordon spur Planting density: 5.500 to 6.250 vine stocks per hectare Climate: The 2016 vintage is considered one of the best of the last decade. An unusual warm and dry autumn, was followed by a rather rainy winter with low temperatures during the final part of the season, especially in February when rains and cold temperatures were below the seasonal average.In mid-April the rise of the temperatures caused an early sprouting of the vines (about 10 days earlier). The early spring was characterized by an alternation of rainy and sunny days with temperatures slightly below the seasonal average until mid-June, when summer finally arrived with temperatures above 30-32 ° C. Summer days were quite hot but never dry thanks to the strong ventilation during the day and the very positive climate excursion between days and nights. Thanks to these factors and to the good water supply of the soils, vines did not suffer any water stress. Grapes were well distributed on the plants with a homogeneous size of the berries. At the end of July some rains have brought further refreshment to the vines and helped to clean the grapes. The season continued with sunny days and temperatures in the seasonal averages until the ripening of the grapes was completed. Harvest: The manual harvest began on the first decade of September with Cabernet, then with the one of Sangiovese that finished on the 1st of October with excellent results both in quantitative terms but above all in the quality of the grapes: a perfect phenolic maturity, a great color’s extraction and an excellent structure in musts; grapes were crispy and very healthy Wine making: Berries were carefully selected on the sorting table. The very gentle crushing and destemming of the clusters of grapes was followed by fermentation in temperature controlled stainless steel vats (between 29°-30° C, only using the vineyard’s native yeast). The maceration on the skins lasted 13 to 15 days for the Cabernet Sauvignon and about 15 to 18 days for Sangiovese. It was followed by pumpovers and délestages. The malolactic fermentation, also in stainless steel vats, began in the second decade of October and finished at the end of November. The classic Tenuta San Guido’s elegance characterizes this vintage thanks to the soft and velvety tannins characterizes the vintage in an extremely positive way. Ageing time: At the end of the malolactic fermentation, the wine is aged for 10 months in French oak barriques.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||Tenuta San Guido, Societa Agricola C.I.T.A.I., Compagnia Italiana Terreni Allevamento e Impianti S.p.A. a socio unico, Loc. Le Capanne n. 27, I-57022 Bolgheri (LI)|
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