The nose shows excellent aromatic finesse and freshness with notes which recall rosemary, mint, red fruit and, lightly, liquorice. Very balanced on the palate, savoury and long, the wine is potent and subtle at the same time, elegant and of great drinking pleasure.
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and occasionally a small amount of Petit Verdot to best represent the complex and elegant terroir found in Bolgheri. This wine has been produced since 1990 from vineyards on alluvial soils whose composition ranges from clay-sand to clay-loam with rocky deposits known as “scheletro”.
The 2013 vintage was, on the whole, a cool one, above all during the spring in September. The summer months, warm and sunny, but without excessively high peak temperatures, assisted in a proper, unstressed growth both of the grapes and of vine vegetation.. At the end of August, it was necessary to proceed with manual leaf removal to achieve the extract and complexity which characterize Guado al Tasso. September gave us lovely sunny days and cooler than usual nights, ideal conditions for balance between sugar accumulation and aromatic ripeness. In conclusion, a cool vintage which gave excellent fruits.
Awards
James Suckling 97/100
Wine Spectator 94/100 USA
Wine Advocate 96/100 USA
The Guado al Tasso estate’s most characteristic geographic feature is the Bolgheri Amphitheater, a beautiful plain encircled by rolling hillsides that faces the Tyrrhenian Sea. The shape of the territory creates a unique microclimate with beneficial temperature fluctuations.
The estate’s vineyards are located at the foot of the amphitheater, an optimal position as cold nocturnal breezes cool down the vines. These particular climatic conditions give the grapes pronounced aromas and guarantee a perfect ripening of the berries.
Guado al Tasso added the Antinori family’s historic family crest on the capsules. Guado al Tasso designed a label with the Della Gherardesca family crest and the initials DG as a tribute to the former estate owners.
Maturation: All the wines went immediately into new French oak barrels where they went through a complete malolactic fermentation by the end of the year. After a year of aging, the finest lots were selected and blended and then went back into barrel for an additional six months of aging. A year in bottle preceded the release.
