Tenuta Guado al Tasso (Antinori)
Bolgheri Superiore 2023
| Denomination | DOC Bolgheri Rosso Superiore |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot |
| Aging | After racking, transfer to barriques with malolactic fermentation completed by the end of the harvest year; selection and blending in February; further ageing in new French oak barriques until bottling. |
- Magnum format 1.5 L: Bolgheri Rosso Superiore DOC 2023, Italy (Tuscany)
- Bordeaux blend: Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot
- Aged in barrique: malolactic fermentation and maturation in new French oak
- Aromas and taste: plum, blueberries, spices, liquorice and mint; fine tannins
- Maturation and serving: potential of 15–25 years; decant for 1 hour, 14–16 °C
Description
What kind of wine it is
Guado al Tasso Bolgheri Superiore is a red wine that fully expresses the character of the Tuscan region. This elegant blend masterfully combines Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grapes. At the pinnacle of the Bolgheri Superiore denomination, it presents an intense ruby red colour. On the palate, it reveals a taut and persistent structure, supported by refined tannins that accompany the entire tasting experience. The bouquet is distinguished by fruity notes of plum and blueberry jam, skilfully intertwined with sweet spices, leather, liquorice root and pleasant balsamic nuances of mint.
Where it comes from
This excellence is born at the Guado al Tasso Estate, located in the heart of the Bolgheri amphitheatre, along the Maremma coast. The vineyards stretch across alluvial soils, with a composition ranging from clay-sandy to clay-silty, characterised by the stony structure typical of the area. The vines benefit from an ideal coastal climate, tempered by sea breezes that make the winters milder, encourage excellent sunlight and limit dryness during the summer months. This combination of soil and microclimate ensures optimal grape ripening and a profound territorial identity.
How it is produced
The production process begins with rigorous separate management of the grapes from each individual plot. After destemming, the bunches are carefully selected to ensure that only perfectly ripe berries are sent for pressing. Fermentation and maceration on the skins take place in stainless steel tanks at controlled temperatures for about fifteen to twenty days. Subsequently, malolactic fermentation is carried out in barrels by the end of the year. After a period of rest, the best batches are selected to create the final blend, which continues its ageing in new French oak barrels. This meticulous separate processing allows the characteristics of each variety to be maximised.
History and Curiosities
Born in 1990, the Bolgheri Rosso Superiore DOC from Tenuta Guado al Tasso enhances the centuries-old heritage of the Antinori family. Its noble roots date back to the historic Gherardesca family over twelve hundred years ago, reflecting unparalleled winemaking expertise that spans three hundred and twenty hectares of vineyards. The 2023 vintage, offered in the prestigious magnum format, celebrates Tuscan excellence, boasting illustrious accolades such as 96 points from Robert Parker and the Tre Bicchieri from Gambero Rosso. A great red that embodies the absolute elegance of its terroir.
Awards
-
2023
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- 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 Superiore Magnum 2023 |
|---|---|
| Type | Red still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Guado al Tasso (Antinori) |
| Story | History and Curiosities Born in 1990, the Bolgheri Rosso Superiore DOC from Tenuta Guado al Tasso enhances the centuries-old heritage of the Antinori family. Its noble roots date back to the historic Gherardesca family over twelve hundred years ago, reflecting unparalleled winemaking expertise that spans three hundred and twenty hectares of vineyards. The 2023 vintage, offered in the prestigious magnum format, celebrates Tuscan excellence, boasting illustrious accolades such as 96 points from Robert Parker and the Tre Bicchieri from Gambero Rosso. A great red that embodies the absolute elegance of its terroir. |
| Origin | Bolgheri (LI) |
| Climate | Coastal climate of the Maremma, mitigated by the proximity to the sea and sea breezes |
| Soil composition | Alluvial soil, ranging from clay-sandy to clay-silty, with the presence of Bolgheri conglomerate (skeleton). |
| Fermentation | 15–20 days |
| Production technique | Fermentazione e macerazione in serbatoi di acciaio inox a temperatura controllata (15–20 giorni); fermentazione malolattica e affinamento in barrique nuove di rovere francese |
| Wine making | Upon arrival at the winery, the grapes were selected at two distinct stages (after harvesting and after destemming) and vinified separately by plot and variety. Fermentation and maceration took place in stainless steel tanks at controlled temperatures for 15–20 days; malolactic fermentation occurred in barriques by the end of the harvest year. After resting and stabilisation, the best plots were selected and blended; the wine was then aged in new French oak barriques until bottling. |
| Aging | After racking, transfer to barriques with malolactic fermentation completed by the end of the harvest year; selection and blending in February; further ageing in new French oak barriques until bottling. |
| Year production | 1644685 bottles |
| Allergens | Contains sulphites |