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Guado Al Tasso - Il Bruciato


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1.Produttore.pngManufacturer: Guado Al Tasso

2.nomeok.png Name: Il Bruciato

Classification: DOC Bolgheri Superiore

Type: Red Wine

Variety: 55% Cabernet Sauvignon, 30% Merlot, 15% Syrah

Year: 2014

Alcohol content: 13%

Production Zone: Bolgheri - Tuscany

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Pairings: Pasta, Meat, wild beef, Roasts

Service: 16-18 ° C. Decant for an hour before serving

Tasting notes:

Color: Ruby red

Nose: The nose is rich and attractive, with notes of sweet spices, roasted coffee and ripe red berries.

Palate: On the palate, the wine is fine, balanced, good persistence and fruity aftertaste.

Historical data: Tenuta Guado al Tasso is located about 80 km south-west of Florence, near the medieval village of Bolgheri. The property, of about 1,000 hectares, stretching from the coast of the Tyrrhenian Sea to the hills and apart from 300 hectares of vineyards, including land used to grow wheat, barley, oats and olive trees, as well as a wood in which there is a breeding of cinta Senese pigs.

vinification: The selected grapes come from a shortlist of vineyards that covers about 80 hectares and which expresses the typical characteristics of the Bolgheri area. The fermentation and maceration were conducted in stainless steel tanks thermo-conditioned for a period of about 10-15 days at a temperature of 28-30 ° C. A part of the must and Merlot Syrah was maintained at lower fermentation temperatures to preserve better the varietal aromas. The malolactic fermentation took place partly in barriques and partly in stainless steel tanks and is completed later this year. The wine was racked and then put in oak barrels where it rested for another seven months, after which it was bottled. This was followed by an aging in bottle of 4 months.

Climate: During the fall and winter temperatures were mild with frequent rains that saturated and kept cool by land. Budding occurred in early April as normal and the subsequent stages of vegetative growth and flowering took place normally thanks to the mild temperatures in May and June and the low rainfall. The summer period was instead characterized by frequent rainfall and temperatures no higher until the time of harvest. This has led to a delay in the maturation of the grapes and a significant commitment in selection of grapes in the field or on sorting tables in the winery.

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