Vintage report: harvest 2023
Except for a thinning of production due to persistent rains during flowering and fruit set, the vintage yielded excellent results, particularly in terms of quality. Grapes matured with a perfect balance between technical and phenolic maturity, accompanied by a moderate sugar content.
Healthy grapes, with adequate pulp and robust skins, facilitated the normal progression of winemaking practices, allowing for extended macerations.
Climatic Trends
During autumn, we experienced intermittent short bursts of rain and temperatures generally above seasonal norms. Intense cold days arrived towards late December and persisted until mid-February. Nonetheless, the winter was relatively mild with limited precipitation.
Vine budbreak began after March 20, with weather conditions conducive to vine development. Bolgheri saw no frost, and temperatures remained within the normal range, preventing bud damage. Spring and early summer were marked by frequent, though not intense, rainfall.
High humidity engaged agronomists in preserving the vines from downy mildew attacks, requiring substantial effort in vineyard cleaning, mechanical weed removal, and green pruning to maintain ventilation. Thanks to specialized personnel and the technical skill of our agronomists, the vines avoided fungal outbreaks.
During flowering and fruit set, persistent rains compromised some inflorescences, leading to lower grape density in clusters and consequently reduced yields. However, the fruit set was excellent, producing well-formed clusters of appropriate size and good grape density.
The early summer did not experience excessive temperatures, and periodic rains helped maintain a cool and well-hydrated subsoil. July was a particularly hot month, necessitating preventive interventions using "kaolin" to reduce solar radiation on the vine leaves. This contributed to lowering leaf temperatures, preventing stress to the plants.
Although August was generally warm, an Atlantic disturbance in the first week brought rain and temperature drop, a favorable condition for refreshing the vineyards without causing harm, thanks to the grapes' excellent health. From August 15, temperatures rose again, followed by new rains, marking the end of the summer heat.
This optimal weather condition slowed the advance of technical grape maturity, favoring phenolic maturity. Plant production was well-distributed, with a yield quite below the regular average.
Harvest Notes
Grape harvesting commenced on the first week of September, with a delay compared to the previous year, concluding on October 5.
The harvest was gradual, starting with the younger Merlot and Cabernet Franc vineyards, followed by older Merlot vines, whose grapes arrived at the cellar well-pigmented and uniform, with sound berries and good skin consistency. The berry size was relatively small but of excellent consistency, with well-lignified seeds.
Cabernet Franc harvesting began the first days of September, followed by Cabernet Sauvignon from older vineyards in mid-September. The results were outstanding in terms of grape quality, especially in the high hillside vineyards with deep root systems. While these vineyards had lower quantities, the quality was exceptional. The prolonged good weather with moderate temperatures and good temperature variation between night and day allowed for unhurried manual harvesting in the cooler hours. Grapes reached the cellar at low temperatures, preserving their aromatic components.
Alcoholic fermentations were managed using proprietary yeasts reactivated a week before harvest (the yeast selection is based on the climatic conditions of the specific vintage). The goal is always to prioritize the freshness and aromatic characteristics of the musts.
Must acidity levels were optimal. Polyphenol release, especially anthocyanins, contributed to a beautiful color expression and must smoothness. Tannins played a crucial role, being of good maturity, enveloping, and well-integrated.
Spontaneous malolactic fermentations was concluded by the end of October, and the wines, once sequentially decanted over 3-7 days for maximum clarity, were introduced into second-passage oak barrels. They will remain there until mid-February when, during racking, new barrels will be introduced.
Carlo Paoli, General Manager, Tenuta San Guido
