Producer
Antinori’s Guado al Tasso estate débuted with the 1990 vintage, and covers 1,000 hectares of land stretching from the hills around the village of Bolgheri down to the coast. The vineyard itself comprises 300 hectares, with the remainder planted to wheat, sunflower and olives.
Vineyard
The vineyards lie at 45-60 metres above sea level, and has rocky, slightly limestone soil. Harvesting was done by hand, and grapes were bought to the winery in small crates.
Winery
The grapes were selected by hand both before and after destemming. They were then gently crushed and given a five-day cold maceration at 10oC. Fermentation temperatures peaked at 25°C, and skin contact lasted twenty-three days. The wine was racked into oak barriques, where it completed malolactic fermentation, and after eighteen months of ageing, the best lots were blended and bottled.
Taste
Very pure and composed, yet achingly beautiful in a demure, Cabernet kind of way. Understated yet dramatic presence on the palate, with great vividness and dimension, yet no tricks or undue fireworks. Seriously impressive wine.
Press
“Very dark crimson. Very intense colour. Meaty, yeast-extract nose. Edge of florality. Lift and verve. Very polished tannins. Spice. Quite a bit of greenness here. Complete.” – 17.5/20, jancisrobinson.com, April 2015