Wines
TENUTA SAN GUIDO IS THE RESULT OF A VERY LONG TRADITION
Since 1942, Mario Incisa della Rocchetta has been working on his wine project, amidst fun and a taste for a challenge. Thus began the adventure of Sassicaia, a "simple vague experiment" as the Marquis would call the birth of his wine years later.
THE OENOLOGICAL PROJECT
A unique personality for each wine
The oenological journey of Tenuta San Guido began with the creation of Sassicaia—born of Mario Incisa’s wisdom, Nicolò’s vision, and the historic collaboration with oenologist Giacomo Tachis. In the early 2000s, two additional red wines were introduced: Guidalberto (in 2000) and Le Difese (in 2002). These are the three wines of Tenuta San Guido.
To this day, the oenology team—led by Carlo Paoli and comprising Alessio Bartolomei and Matilde Gentili—continues its meticulous pursuit of the highest quality in winemaking, safeguarding the stylistic imprint that originally inspired the creation of Tenuta San Guido’s wines.
To this day, the oenology team—led by Carlo Paoli and comprising Alessio Bartolomei and Matilde Gentili—continues its meticulous pursuit of the highest quality in winemaking, safeguarding the stylistic imprint that originally inspired the creation of Tenuta San Guido’s wines.
“Well-dressed and brilliant, with a dense and self-contained bouquet, of uncommonly surly elegance ... consistent backbone in the well-structured fabric."
(Luigi Veronelli_Panorama, 1974)
(Luigi Veronelli_Panorama, 1974)
Origins
A NEW PATH FOR ITALIAN OENOLOGY
Wine as a passion
Mario’s experiment would unexpectedly change the fate of Bolgheri, paving a new path in the history of Italian oenology.
It was Luigi Veronelli who first recognised the greatness and significance of that wine:
It was Luigi Veronelli who first recognised the greatness and significance of that wine:
Wines
SASSICAIA
A WINE FROM THE ROCKS
Originally reserved for family and friends until 1967, Sassicaia was released on the market for the first time in 1971 with the 1968 vintage. To this day, the winemaking team remains committed to preserving the stylistic imprint that inspired the creation of this wine.
Olive Oil
Extra Virgin Olive Oil
An oil that embodies the spirit of Tenuta San Guido
The olive-growing area of the farm is arranged in mixed systems, in accordance with
agriculture of traditional type and characteristic of Tuscan farms. The olive trees, of variety leccino, moraiolo, pendolino, frantoio, are not planted close to each other in a specialized plant, but arranged in rows, alternated by fields or vineyards. The Tenuta San Guido extends for 2,500 hectares, of which 110 are olive groves with about 11,000 adult plants. Of these about 2000 have only landscape value and soil conservation, being present in difficult soils to cultivate.
agriculture of traditional type and characteristic of Tuscan farms. The olive trees, of variety leccino, moraiolo, pendolino, frantoio, are not planted close to each other in a specialized plant, but arranged in rows, alternated by fields or vineyards. The Tenuta San Guido extends for 2,500 hectares, of which 110 are olive groves with about 11,000 adult plants. Of these about 2000 have only landscape value and soil conservation, being present in difficult soils to cultivate.
History
Tenuta San Guido: an area of 2500 of which only a small part is dedicated to the cultivation of vineyards
Countess Clarice della Gherardesca brought a dowry of 2.500 hectares in the Bolgheri area, the Tenuta San Guido. Her husband Mario Incisa immediately realised that this was one of the most extraordinary biotypes in Mediterranean Europe and began experimenting with some French vines. In fact, he had sensed an obvious similarity between the Bolgheri soils and the Graves region in Bordeaux, which he was very familiar with. The reason was the mainly gravelly soil with the presence of clay which is very favorable for the production of great reds.
History
A legacy to cherish and invest in
In 1944, he decided to plant the first Cabernet Sauvignon vineyard—just over one hectare in size—at an altitude of around 400 metres above sea level, in the area of Castiglioncello di Bolgheri. These were the early days of Sassicaia.
From 1945 to 1967, Sassicaia—named after a strip of land within Tenuta San Guido—remained a strictly private wine, reserved for the family and close friends. The 1968 vintage was the first to be released on the market, in 1971.
From 1945 to 1967, Sassicaia—named after a strip of land within Tenuta San Guido—remained a strictly private wine, reserved for the family and close friends. The 1968 vintage was the first to be released on the market, in 1971.
"When I came to Bolgheri for the first time, I was no more than 27 years old [...]. The Marquis, as you know, had a good character. It wasn't long before I realised that he was very well prepared in terms of cultivation techniques and, more generally, I would say, wine culture” Giacomo Tachis
History
THE BORDEAUX BLEND
The strategic alliance between the Incisa family and Giacomo Tachis
The Incisa family's kinship with the Antinori family, on the side of the Della Gherardesca, the family from which his wife Clarice came, allowed Mario Incisa to meet the young oenologist Giacomo Tachis. Together they developed the first Bordeaux-style red wine in the history of Bolgheri. From that moment on, the partnership continued for over 40 years. After the death of Tachis in 2016, the winery continued to work in accordance with his precepts and instructions.
Mario Incisa had made good studies, had relationships, both epistolary and direct, with all the great names in French wine culture. His passion for oenology and oenography and his refined taste were his calling card.
Mario Incisa had made good studies, had relationships, both epistolary and direct, with all the great names in French wine culture. His passion for oenology and oenography and his refined taste were his calling card.
History
Nicolò Incisa della Rocchetta joins the company
The growth of an entrepreneurial vision
In the 1960s, the youngest son, Nicolò, began to work alongside Mario Incisa in managing the family estate. Nicolò Incisa and Giacomo Tachis were almost the same age, sharing a common vision of oenology and similar taste in terms of style. The partnership was strengthened and the production of wine, starting with the first commercial harvest (1968), became more structured and controlled. With the arrival of Nicolò Incisa, passion became a profession. He began to sound out foreign markets, and it was with him that the reputation of Sassicaia was consolidated. The wine was noted for its eclectic personality: it was fine and elegant, determined and complex. It stands out for its finesse and adherence to the terroir and immediately becomes a wine that speaks of the territory, in its many variations, impressions, and complexity.
We are at the dawn of a modern company that Nicolò Incisa, over the years, will govern and consolidate with rare acumen, farsightedness, along with great responsibility.
We are at the dawn of a modern company that Nicolò Incisa, over the years, will govern and consolidate with rare acumen, farsightedness, along with great responsibility.
History
The long genesis of Sassicaia
More than 30 years after its first bottled vintage, Sassicaia gains international acclaim
In 1978 came international recognition: during a blind tasting of anonymous Cabernet-based wines organised in London by Hugh Johnson for Decanter magazine, Sassicaia 1972 was awarded first place among 33 wines selected from around the world.
Since then, Sassicaia has received numerous prestigious accolades: the 1985 vintage was awarded 100/100 points by American wine critic Robert Parker; the 2015 was named Wine of the Year for 2018 by Wine Spectator; and both the 2016 and 2021 vintages once again received perfect 100-point scores from Parker.
Since then, Sassicaia has received numerous prestigious accolades: the 1985 vintage was awarded 100/100 points by American wine critic Robert Parker; the 2015 was named Wine of the Year for 2018 by Wine Spectator; and both the 2016 and 2021 vintages once again received perfect 100-point scores from Parker.
History
THE 1990s AND THE IDEA OF GUIDALBERTO
A man of great balance and restraint, Nicolò Incisa had always declared: “I want to produce only one wine—Sassicaia!” But by the mid-1990s, his perspective began to shift. In the early 1990s, Merlot unexpectedly emerged as a key player in Bolgheri’s wine scene. Ever attentive to new trends in the wine world, Nicolò Incisa della Rocchetta enlisted the expertise of oenologist Giacomo Tachis to plant new vineyards along the Viale dei Cipressi, between the Oratory of San Guido and the surrounding hills. These plots were carefully selected for their clay- and silt-rich soils, which proved particularly well suited to Merlot cultivation.
The idea of blending Merlot and Cabernet Sauvignon turned out to be a brilliant intuition, leading Tenuta San Guido to release the first vintage of Guidalberto with the 2000 harvest. In the years that followed, the vineyard area expanded further, with plots planted at different altitudes, on diverse soils and exposures. Today, the average age of the vineyards dedicated to Guidalberto is 18 years. Merlot brings soft elegance and vibrant notes of fresh fruit, perfectly complementing the flair and vertical structure of Cabernet Sauvignon.
With the 2002 harvest came Le Difese—a wine that includes a component of Sangiovese which, alongside Cabernet, reaffirms its Tuscan identity while maintaining the genetic imprint of Cabernet that runs as a common thread through all three wines of Tenuta San Guido.
The idea of blending Merlot and Cabernet Sauvignon turned out to be a brilliant intuition, leading Tenuta San Guido to release the first vintage of Guidalberto with the 2000 harvest. In the years that followed, the vineyard area expanded further, with plots planted at different altitudes, on diverse soils and exposures. Today, the average age of the vineyards dedicated to Guidalberto is 18 years. Merlot brings soft elegance and vibrant notes of fresh fruit, perfectly complementing the flair and vertical structure of Cabernet Sauvignon.
With the 2002 harvest came Le Difese—a wine that includes a component of Sangiovese which, alongside Cabernet, reaffirms its Tuscan identity while maintaining the genetic imprint of Cabernet that runs as a common thread through all three wines of Tenuta San Guido.
History
A new horizon: the birth of Guidalberto and Le Difese
The new millennium greets the debut of a new wine, Guidalberto 2000 vintage, a blend of Cabernet Sauvignon and Merlot.
With the 2002 vintage, Le Difese is released, as the "welcome" that Tenuta San Guido reserves for wine enthusiasts around the world.
With the 2002 vintage, Le Difese is released, as the "welcome" that Tenuta San Guido reserves for wine enthusiasts around the world.
Territory
The Bolgheri Sassicaia DOC
A prestigious recognition and a great responsibility
The creation of Sassicaia confirmed the region’s natural vocation for producing wines of excellence.
The area where Sassicaia originates—marked by unique pedoclimatic and historical characteristics—paved the way for the zoning work that underpins the Bolgheri DOC. Within this framework, Tenuta San Guido was first recognised as a subzone and, in 2013, was granted its own appellation: Bolgheri Sassicaia DOC.
Sassicaia is the first Italian wine produced by a single estate to have a denomination of origin exclusively reserved for it—an honour matched only by a handful of iconic wines in France.
The area where Sassicaia originates—marked by unique pedoclimatic and historical characteristics—paved the way for the zoning work that underpins the Bolgheri DOC. Within this framework, Tenuta San Guido was first recognised as a subzone and, in 2013, was granted its own appellation: Bolgheri Sassicaia DOC.
Sassicaia is the first Italian wine produced by a single estate to have a denomination of origin exclusively reserved for it—an honour matched only by a handful of iconic wines in France.
Territory
Soils and viticulture
The vineyard area accounts for only 5% of the entire estate
The vineyard of Cabernet-Sauvignon, Cabernet-Franc and Merlot are organised in different plots and located in areas chosen for their unique characteristics of exposure and soil composition.
In the Sassicaia microzone there are two distinct areas: the first, foothills, where the vineyards are at an altitude of about 80 metres above sea level and originate in the Lower Middle Pleistocene. The second is hilly, with vineyards located between 250 and 400 metres above sea level and originating in the Lower Cretaceous and Eocene-Paleocene periods.
Vineyards in such diverse areas are an important factor in the complexity of the wines and allow for an optimal selection of grapes depending on the climatic conditions that determine their degree of ripeness and acidity.
The training system is the low spurred cordon, bent at about 40 cm, and the planting patterns are very sparse, to have a low incidence of plants per hectare. The choice of a low spur pruning allows for greater leaf surface area and greater photosynthetic efficiency.
In the Sassicaia microzone there are two distinct areas: the first, foothills, where the vineyards are at an altitude of about 80 metres above sea level and originate in the Lower Middle Pleistocene. The second is hilly, with vineyards located between 250 and 400 metres above sea level and originating in the Lower Cretaceous and Eocene-Paleocene periods.
Vineyards in such diverse areas are an important factor in the complexity of the wines and allow for an optimal selection of grapes depending on the climatic conditions that determine their degree of ripeness and acidity.
The training system is the low spurred cordon, bent at about 40 cm, and the planting patterns are very sparse, to have a low incidence of plants per hectare. The choice of a low spur pruning allows for greater leaf surface area and greater photosynthetic efficiency.
Territory
The microclimate
The embrace of the Bolgheri hills theatre
The climate is decisive for the correct and healthy ripening of the grapes. It is influenced by the sea and the hills behind, which protect it from the cold northern winds. If the seasonal trend favours an increase in production, the bunches are thinned out but, as cultural orientation, productivity is contained by dry and green pruning.
Good exposure to the sun's rays and constant mild sea breezes creates a microclimate unfavourable to the development of fungal pests. As these are areas surrounded by woodland, any insect pests of the vines are also controlled by a large cohort of predators, providing a viable alternative to the use of insecticides. Fertilisation, which is exclusively organic, is also limited and balanced, and there is no need to enrich the soil thanks to the complex alternation of soils that make up Tenuta San Guido's agronomic heritage.
Good exposure to the sun's rays and constant mild sea breezes creates a microclimate unfavourable to the development of fungal pests. As these are areas surrounded by woodland, any insect pests of the vines are also controlled by a large cohort of predators, providing a viable alternative to the use of insecticides. Fertilisation, which is exclusively organic, is also limited and balanced, and there is no need to enrich the soil thanks to the complex alternation of soils that make up Tenuta San Guido's agronomic heritage.
Method and People
The San Guido Winery
The gateway to Bolgheri: a building of elegant simplicity
For a long time, Castiglioncello di Bolgheri was used as the cellar for Sassicaia. This was an excellent solution when the few vineyards were planted in the vicinity of the castle. With the development of new vineyards on land scattered around the estate, however, an expansion of the winery became necessary.
The latter could no longer be located at the highest point of the estate, both for reasons of work efficiency and rational timing along with the fact that the vineyards were no longer connected. It was therefore decided in the mid-1970s to locate the winery for the production and refinement of Sassicaia at the entrance of Cypress Avenue.
The latter could no longer be located at the highest point of the estate, both for reasons of work efficiency and rational timing along with the fact that the vineyards were no longer connected. It was therefore decided in the mid-1970s to locate the winery for the production and refinement of Sassicaia at the entrance of Cypress Avenue.
Method and People
The aging cellar
The foresight of Marchese Mario Incisa extended beyond grape varieties to viticultural practice itself. He introduced severe pruning techniques to ensure low yields of exceptional quality and pioneered the use of barriques for ageing, in keeping with French tradition.
In the 1940s, Mario Incisa laid the solid foundations that still underpin Tenuta San Guido’s work today. His approach was inspired by Bordeaux, shaped by his agronomy studies at the University of Pisa in the 1920s, his many travels through France, and the guidance of mentors he encountered along the way. His intuition and vision, however, were entirely his own—a gift of nature.
Today, Tenuta San Guido relies on a dedicated technical team led by Carlo Paoli, with the support of Nicola Politi, head of agronomy. Alongside them is a group of technicians who share the same passion and commitment.
In the 1940s, Mario Incisa laid the solid foundations that still underpin Tenuta San Guido’s work today. His approach was inspired by Bordeaux, shaped by his agronomy studies at the University of Pisa in the 1920s, his many travels through France, and the guidance of mentors he encountered along the way. His intuition and vision, however, were entirely his own—a gift of nature.
Today, Tenuta San Guido relies on a dedicated technical team led by Carlo Paoli, with the support of Nicola Politi, head of agronomy. Alongside them is a group of technicians who share the same passion and commitment.
Method and People
The winemaker’s craft and the thought behind it
The far-sightedness of Marchese Mario Incisa does not stop with the grape blend, it also extends to the vineyard. In fact, he used drastic pruning to obtain a low yield of excellent quality. He also introduced, according to the French custom, barriques for ageing the wine.
Mario Incisa laid down solid foundations in the 1940s that we still observe today. His work is inspired by Bordeaux, based on his agronomy studies at the University of Pisa in the 1920s, his many trips to France, and the teaching he received from the mentors he met along the way. His intuition and foresight, however, are a gift of nature.
Today Tenuta San Guido relies on a technical team assisted by General Manager Carlo Paoli, who is also the production manager, with the support of Nicola Politi for the agronomic part. At their side is a team of technicians motivated by the same passion.
Mario Incisa laid down solid foundations in the 1940s that we still observe today. His work is inspired by Bordeaux, based on his agronomy studies at the University of Pisa in the 1920s, his many trips to France, and the teaching he received from the mentors he met along the way. His intuition and foresight, however, are a gift of nature.
Today Tenuta San Guido relies on a technical team assisted by General Manager Carlo Paoli, who is also the production manager, with the support of Nicola Politi for the agronomic part. At their side is a team of technicians motivated by the same passion.
"Listening to the Vineyard with patience and respect, observing and perceiving the continuous becoming. What is essential is invisible to the eye."
Method and People
The doctrine of listening
In the vineyard as well as in the cellar
The approach to the vineyard is always measured against the needs of the land. In the case of an older vineyard, great results can be achieved in terms of quality responses that younger vineyards are unable to provide. Vineyard management requires a great deal of time and care and is influenced by the seasonality that determines intervention: hoeing, natural elimination of weeds, light work that does not harm the superficial roots, periodic replacement of failures. Fungicides are used to combat powdery mildew and downy mildew only if necessary. Harvesting is carried out manually. Vineyard and countryside management is carried out according to the concepts of sustainability, integration, and conservation, all of which are fundamental to our ethical vision and important prerequisites for dealing responsibly with climate change.
Method and People
Putting experience into practice
In the cellar as well as in the vineyard
To this day, we continue to follow the principles established by Mario Incisa, shaped by his sensitivity and experience.
Maceration times vary depending on the vintage but are traditionally kept short. We do not use artificial yeasts, so as not to compromise the wine’s personality or sense of place. Our pursuit is guided more by balance than by concentration. Drinkability, elegance, freshness, supple tannins, harmony, longevity, and territorial identity—these are the qualities we seek.
Year after year, our knowledge deepens, and each harvest is a new adventure. Experience has not altered our convictions; rather, it continues to refine our actions. Our aspiration is to produce wines that consistently reflect the original vision of our oenological project.
Maceration times vary depending on the vintage but are traditionally kept short. We do not use artificial yeasts, so as not to compromise the wine’s personality or sense of place. Our pursuit is guided more by balance than by concentration. Drinkability, elegance, freshness, supple tannins, harmony, longevity, and territorial identity—these are the qualities we seek.
Year after year, our knowledge deepens, and each harvest is a new adventure. Experience has not altered our convictions; rather, it continues to refine our actions. Our aspiration is to produce wines that consistently reflect the original vision of our oenological project.