Tenuta Guado al Tasso (Antinori)
Guado al Tasso Bolgheri Cont'Ugo 2022
| Denomination | Bolgheri DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Merlot |
| Aging | The malolactic fermentation took place in barriques (1/3 of which were new) and was completed by the end of the year. After 8 months of ageing in French oak, the finest lots were blended together and went back into barrel for a further four months of ageing. At the end of this period, the wine was then bottled and given a final six months of bottle ageing before commercial release. |
Description
Cont’Ugo is produced exclusively from Merlot grapes in order to interpret the territory of Bolgheri from a new perspective.
Awards
-
2022
92/100
Wine spectator is the most influential wine guide on the internet.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1934
- Oenologist: Marco Ferrarese
- Bottles produced: 1.565.000
- Hectares: 320
Bolgheri, a prestigious, small DOC in which Guado al Tasso is located, has been famous for rosé wines since the 1970s: for these, as well as for white wines, it received Denominazione di Origine Controllata status in 1984, later extended to reds in 1994. However, the area is now known and respected mainly for its exceptional reds, the so-called 'Super Tuscans'. Read more
| Name | Guado al Tasso Bolgheri Cont'Ugo 2022 |
|---|---|
| Type | Red still |
| Denomination | Bolgheri DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Guado al Tasso (Antinori) |
| Origin | Bolgheri (LI). |
| Climate | Altitude: 45-60 m. a.s.l. |
| Fermentation temperature | 86 °Fahrenheit (30 °C) |
| Wine making | The selection of the finest Merlot grapes was made from the over 100 acres (40 hectares) of the variety on the estate. After the hand harvest of the crop and a selection in the cellar, the grapes went into temperature-controlled stainless steel tanks where they fermented and remained in contact with their skins for a period of 20 days. The temperature of the fermentation was handled on the basis of the ripeness level of the grapes: some fermented at somewhat low temperatures to maintain aromatic freshness, others close to 86° Fahrenheit (30° centigrade) to extract body and structuring elements. In this way, different types of Merlot were obtained, each of which then went separately into small oak barrels. |
| Aging | The malolactic fermentation took place in barriques (1/3 of which were new) and was completed by the end of the year. After 8 months of ageing in French oak, the finest lots were blended together and went back into barrel for a further four months of ageing. At the end of this period, the wine was then bottled and given a final six months of bottle ageing before commercial release. |
| Allergens | Contains sulphites |
