||40% Cabernet Sauvignon, 30% Merlot, 30% Syrah
||Picking began on August 21st with the Merlot grapes and terminated at the end of August with the Syrah and Caberent Sauvignon
||The three grape varieties - Cabernet Sauvignon, Merlot e Syrah – were picked and fermented separately. The grapes were delicately destemmed, given a soft pressing, and then sent to the press for a brief low temperature period of skin contact, approximately three to five hours, in order to obtain a must rich in aromatic precursors. After pressing, the must went into stainless steel fermentation tanks where it was fermented at a temperature held to 61° Fahrenheit (16° centigrade).
||Price Guado al Tasso Bolgheri Scalabrone 2018 € 10.70