Tenuta Guado al Tasso (Antinori)
Guado al Tasso Bolgheri Rosato Scalabrone 2024
| Denomination | Bolgheri DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 40% Cabernet Sauvignon, 30% Merlot, 30% Syrah |
Description
The wine takes its name from the bandit known as “Scalabrone” who lived in the area in the early 19th century, a sort of local Robin Hood who preyed on ships in the Bolgheri port-canal.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1934
- Oenologist: Marco Ferrarese
- Bottles produced: 1.644.685
- Hectares: 320
The noble Della Gherardesca family began practicing viticulture in the late 1600’s on their land in Bolgheri, but things really began to change under the guidance of Guido Alberto Della Gherardesca (1780-1854). He was a passionate about viticulture. He was appointed majordomo of Grand Duke Leopold II and then dedicated himself to enology in his family’s land in Maremma. In the 1930’s, the property was inherited by Carlotta Della Gherardesca Antinori (Piero Antinori’s mother) and her sister who was married to Mario Incisa Della Rocchetta (who received the nearby Tenuta San Guido). Read more
| Name | Guado al Tasso Bolgheri Rosato Scalabrone 2024 |
|---|---|
| Type | Rosé still |
| Denomination | Bolgheri DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 40% Cabernet Sauvignon, 30% Merlot, 30% Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Guado al Tasso (Antinori) |
| Origin | Bolgheri (LI) |
| Harvest | Picking began on August 21st with the Merlot grapes and terminated at the end of August with the Syrah and Caberent Sauvignon |
| Fermentation temperature | 16 °C |
| Wine making | The 3 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, 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 16° C. |
| Allergens | Contains sulphites |