Tenuta San Guido is a prominent grand estate, located in Bolgheri, Livorno. The holdings include 2.500 hectares of land, including 100 hectares of vineyards. Farming is carried out according to sustainable and organic approaches, not certified. The della Rocchetta family owns and manages the winery. Tenuta San Guido produces Bordeaux-style 3 red wines: Bolgheri Sassicaia, Toscana Guidalberto and Toscana Le Difese, marked with a supple texture, elegance, and fragrance. The Bolgheri Sassicaia 2015, 2018, and 2019 awarded 3 red glasses by Gambero Rosso. Gambero Rosso comments on the wines of the estate: “If the Bolgheri Sassicaia 2019 confirms its style, made of elegance and finesse in a bouquet where the herbs of the Mediterranean scrub appear elegantly, the extraordinarily intact cherry fruitiness, which elegantly turns on candied citrus and spices with a distant echo of vanilla, tones that resume on the palate with admirable consistency, it is the success of the two 2020s, Guidalberto and Le Difese that amazed us. Never so good, confirming a truly extraordinary overall level of the company.” The Bolgheri Sassicaia 2016 and 1985 scored 100 by the Wine Advocate. Robert Parker’s tasting notes on the Bolgheri Sassicaia 2016: “The 2016 Bolgheri Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms, this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiselled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavours. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino Italiano.”

Tenuta San Guido is a family estate owned and managed by the della Rocchettas. The origins of the Rocchetta family go back to the early Middle Ages to the dawn of the Baroque ages and beyond. The first vines were planted with Cabernet Sauvignon by Mario Incisa della Rocchetta in the 1940s. The first Sassicaia wine bottle was made in 1948 as an experimental wine and was exclusively made for Marchese's personal use and consumption by his family. The wines were heavier than other local wines, and initially, only a small batch was produced because of this. Later, Mario Incisa della Rocchetta's son Nicolo Incisa della Rocchetta and nephew Piero Incisa della Rocchetta persuaded him to finally offer the wine for sale with the 1968 vintage. This event initiated the Tenuta San Guido Foundation. The winery is the sole entity authorised to produce DOC Bolgheri Sassicaia, a region that was formerly a part of DOC Bolgheri but became a separate DOC in December 2013. The estate is divided among the Padule di Bolgheri Wildlife Refuge, a bird sanctuary, the Razza Dormello- Olgiata, a thoroughbred horse breeding and training facility, the olive growing area, and other crops in addition to the magnificent vineyards and cellars.

Tenuta San Guido’s vineyards are farmed according to sustainable and organic approaches, not certified. Only organic fertilisers are applied. The soil is gravelly with the presence of clay. The grape variety is represented by Cabernet Franc, Cabernet Sauvignon, Merlot, and Sangiovese. The harvesting is carried out entirely by hand. The grapes are sorted, softly pressed and gently destemmed. Alcoholic fermentation is spontaneous, without adding external yeasts at a maximum temperature of 27°C. The malolactic fermentation is carried out in stainless steel vats. The wine is then placed in French oak barriques, and a small part in American oak for ageing, where it spends from 20 to 25 months.