Vineyard The vineyards lie at 45-60 metres above sea level, and has rocky, slightly limestone soil. Harvesting was done by hand and grapes were bought to the winery in crates.
Winery After destemming and gentle crushing, the varieties were fermented separately. Maceration and alcoholic fermentation took place in stainless steel vats at a temperature of 25-30°C, and lasted between fifteen and twenty days with regular pumping over. At the moment of the first racking, the juice was put into new wood barriques where it completed malolactic fermentation by the end of the year. After eighteen months of ageing, the best lots were blended and bottled.
Taste Subtle, fragrant aromas of nuts and mint, alongside rich dark berry fruit.Mouthfilling and luxurious, with great ripeness and harmony.
Press "The 2007 Guado al Tasso screams of Bogheri. Sweet grilled herbs, mocha, spices and black cherry jam are woven into a generous, expansive frame. There is a wonderful sense of richness and warmth to the fruit that carries through to the round harmonious finish, where clean, minerally notes add freshness." - 94 points, The Wine Advocate, October 2010.
Guado al Tasso - www.antinori.it
Guado al Tasso