||Altitude: 45-60 m. a.s.l.
||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 some 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.
||The malolactic fermentation took place in these barrels (1/3 of which were new) and was completed by the end of the year. After eight months of aging in French oak, the finest lots were blended together and went back into barrel for a further four months of aging. At the end of this period, the wine was then bottled and given a final six months of bottle aging before commercial release.
||Price Antinori Guado al Tasso Bolgheri Cont'Ugo 2016 € 30.00