Vinification:
The harvest began on September 12 with the Merlot and ended on October 9 with the Cabernet
Sauvignon. The grapes were selected in two moments: immediately after the harvest and after
destemming, to ensure that only the well-ripe ones arrive inside the tanks
fermentation. Like every harvest, the individual vineyard plots were divided into
many small harvest parcels according to the climatic trend of the year, distinguishing them by
characteristics of the grapes and vinified separately. Fermentation and maceration are
which took place in steel tanks at a controlled temperature, for 15/20 days. After the operations of
racking, the wine was transferred directly into barriques, where it underwent fermentation
malolactic. At the end of the first year of aging in new French oak barrels, the wine
it was blended to return for a further six months in wood before bottling.
Historical data:
Cabernet Sauvignon, Merlot, Cabernet Franc and sometimes a small amount of Petit Verdot, for
represent the elegance, complexity and structure of the Bolgheri terroir. It is produced by
1990 from vineyards located on soil of alluvial origin, from clayey-sandy to clayey-loamy, with
presence of the Bolgheri agglomeration (skeleton).
Tasting notes:
Guado al Tasso 2015 is characterized by a rich and complex bouquet, with hints of tobacco,
roasted coffee, leather, which blend with hints of small dark ripe fruits. In the mouth the wine is vibrant,