||Once in the cellar, the selected grapes were gently destemmed and softly pressed. The fermentation and the period of skin contact with the must took place in temperature controlled stainless steel tanksand lasted fora period of 10- 15 days at temperatures which ranged from 82° to 86° Fahrenheit (28-30 °C)..
||The malolactic fermentation took place partlyin oak barrelsand partlyin stainless steel tanksand terminated in both cases bythe end of the year. At this point the Cabernet Sauvignon was blended together with the Merlotand Syrah and the wine went back into the small oak barrels, where it remained foran additional seven months before being bottled.
||Price Antinori Guado al Tasso Bolgheri Il Bruciato 2017 € 15.99