# Le Difese (2017)

- **Producer:** Tenuta San Guido
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon 70%, Sangiovese 30%
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, black plum, blackberry, currant, red cherry, plum, vanilla, spice, leather, tobacco, menthol

## About this wine

Le Difese, meaning 'The Tusks,' is an introductory wine from the esteemed Tenuta San Guido, the creators of Sassicaia. Named after the wild boar tusks found in the Tuscan hills and depicted on its label, this wine was first produced in 2002. It uniquely blends the indigenous Sangiovese grape with Cabernet Sauvignon, offering a distinctive connection between Tuscan tradition and the estate's Bordeaux-inspired legacy. Located in the Bolgheri region of Tuscany, Tenuta San Guido is renowned for its pioneering spirit, established by Marchese Mario Incisa della Rocchetta, who revolutionized Italian wine by planting Bordeaux varietals. The estate's philosophy centers on elegance, freshness, and drinkability. The 2017 vintage, shaped by a warm and dry season, yielded a wine with notable fruit radiance and a supple texture.

## Interesting facts

- Le Difese means 'The Tusks', named after the wild boar found in the Tuscan hills.
- The wild boar tusks are depicted in gold on the wine's label.
- This wine was first produced in 2002.
- It's the only Tenuta San Guido wine to include Sangiovese.

## Food pairing

The wine's medium tannins and velvety texture complement the richness of proteins like lamb and beef, while its fruit-forward character and balanced acidity cut through richer sauces and fatty elements. Herbal notes in the wine can echo herbs used in dishes, creating harmonious pairings.

## Wine making process

The winemaking process for Le Difese begins with a meticulous hand-harvest and selection of grapes. Fermentation occurs in temperature-controlled stainless steel vats, utilizing indigenous yeasts. Maceration on the skins lasts between 13-18 days, employing pump-overs and délestage for optimal extraction. Malolactic fermentation is completed in steel by late November. The wine then undergoes approximately 8 months of aging in oak barriques before bottling. This approach balances traditional Tuscan elements with the estate's signature style.