||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 tanks and lasted for a period of 10-15 days at temperatures which ranged from 82 to 86° Fahrenheit (28-30° centigrade). The malolactic fermentation took place partly in oak barrels and partly in stainless steel tanks and terminated in both cases by the end of the year.
||At this point the Cabernet Sauvignon was blended together with the Merlot and Syrah and the wine went back into the small oak barrels, where it remained for an additional seven months before being bottled.
||Price Antinori Guado al Tasso Bolgheri Il Bruciato Magnum 2017 € 39.50