|Composition of the land
||Alluvial soils whose composition ranges from clay-sand to clay-loam with rocky deposits know as “scheletro”.
||The grapes, upon their delivery to the cellars, were selected in two different phases: first upon their arrival and then during the destemming in order to guarantee that only the finest part of the crop went into the fermentation tanks. As in every vintage, the individual vineyard plots were sub-divided into a series of single parcels to be picked on the basis of the climate of the vintage and the characteristics of the grapes, fermenting them then separately. The grapes were then fermented for a period of 15-22 days in stainless steel tanks.
||After being run off its skins, the wine went directly into small oak barrels where, by the end of the year, the malolactic fermentation was completed. In the month of February the wine of the finest parcels was selected and blended together. Guado al Tasso then went back into new French oak barrels where it aged .
||First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation.
||Price Guado al Tasso Bolgheri Superiore 2017 HK$ 905.00