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Guidalberto 2016 - Tenuta San Guido
Tenuta San Guido


  Italy / Tuscany
ADD TO CART At your doorstep in 1 - 3 days

If Sassicaia seems like an elusive dream, there's a great alternative!


Why do we love it?

If Sassicaia seems like an elusive dream to you, then, its affordable brother, Guidalberto 2016 Tenuta San Guido, might somehow make your dream come true! With structure and concentration that many Bordeaux would envy, it scores high ratings every year (95pts James Suckling, 94pts Robert Parker, 94 pts Wine & Spirits, 93 pts Decanter και 93pts Wine Enthusiast) while the vintage of 2016 is considered to be the best vintage ever, according to James Suckling and Parker!

Now, what can we say about Tenuta San Guido? That it makes the most Iconic Supertuscan, Sassicaia? That it put Bolgheri on the map of Italy's DOCs or that it has its own DOCG? Whatever we might say it won’t be enough for Tenuta San Guido because simply put, it wrote the latest wine history of Italy, paving the way to the top.

Nicolò Incisa, the winemaker of Tenuta San Guido, needed to make a wine that could be enjoyed earlier than Sassicaia, which needs long bottle aging. For this reason, he chose to add 40% Merlot to Cabernet Sauvignon, to soften its tannins and give intense, dense black fruit. The wine, after the fermentation in stainless steel tanks, matures in French and American oak barrels for 15 months. After bottling it ages for several months in the bottle and then finally goes to market.

The incomparable elegance, concentration, and complexity of Guidalberto 2016 Tenuta San Guido will not leave anyone unmoved!









Tastes Like

Guidalberto 2016 Tenuta San Guido has deep ruby color and impressive aromas of cherry, plum, sour cherry, redcurrant, violet, eucalyptus, pepper, vanilla, chocolate, coffee, cigar box, and cedar.

On the palate it is rich and at the same time elegant, with medium to full body, medium but velvety tannins, and refreshing acidity. Red and black fruits are the protagonists but the intense spice character is also present. Earthy notes of tea and forest floor, hints of cocoa, and dried flowers complete the intricate bouquet.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Tuscany
Variety Cabernet Sauvignon, Merlot
Aromas Cherry, plum, sour cherry, redcurrant, violet, eucalyptus, pepper, vanilla, chocolate, coffee, cigar box, cedar, earthy notes, tea, forest floor, cocoa, dried flowers.
Bottle Size 750ml
Barrique 15 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



with roasted duck, beef ragout or a mushroom risotto with truffles.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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