Proprietor: Nicolo Incisa della Rocchetta, son of the late Mario Incisa della Rocchetta and cousin of Piero Antinori. His sister, Leonora owns Fattoria Titignano in Umbria.
Enologist: Giacomo Tachis
First Vintage: 1968
C.I.T.A.I - Compagnia Italiana Terreni Allevamento e Impianti

Visiting the home of Tuscany’s most famous wine is a great experience. You will be pleased to discover how unpretentious a home it is. Tenuta San Guido is first and foremost a working farm. Wine, and they make only one, is just one of its activities. Its grand old buildings, historic cypress avenue, and stately villa are imposing but thankfully free of hype, hoopla and PR people.
Nevertheless, you must write beforehand to make an appointment to visit.
Marchese Niccolò Incisa della Rocchetta, an unassuming, intelligent man with lively, attentive eyes, believes in his wine begun with cuttings from Château Lafite-Rothschild. The contact is direct. Who better to explain his legendary wine, Sassicaia. There has been a long and fruitful collaboration between Tuscany’s brilliant enologist Giacomo Tachis and the Incisa della Rocchetta. After an assiduous grape selection in the estate’s 123 acres of vineyard, Sassicaia’s vinification takes place in stainless-steel vats. It is matured for twenty-four months in French barriques before being united in one giant vat prior to bottling. It then spends six months in bottle before being sold. Niccolò Incisa recommends ideally cellaring the wine for several years before drinking, in order to fully savor its complexity and elegance.

Guidalberto
Named after an early 19th century ancestor (by marriage presumably) of Tenuta San Guido's owner Niccolo Incisa della Rocchetta who pioneered viticulture in this area. The first vintage 2000 is made from young vines planted by his Zileri cousins on a neighboring property: 40 per cent Merlot, 40 per cent Cabernet Sauvignon and 20 per cent Sangiovese. (Sassicaia has never contained either Merlot or Sangiovese.)

Tenuta San Guido Extra-Virgin Olive Oil
First-Class Oil
The olive groves account for 270 acres of the 6,100 acre estate.
Olives: Frantoio, Reggiola and Moraiolo are picked by hand in November and early December. Milled and squeezed on the farm and the oil is unfiltered.

The family owns a winery in Umbria and an entire hilltown now used as an inn. See Titignano.