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 the
destemming, to ensure that only the well-ripened ones arrived inside the tanks of
fermentation. Like every harvest, the individual vineyard plots were divided into
many small particles of collection according to the climatic trend of the year, distinguishing them by
characteristics of the grapes and vinifying them separately. Fermentation and maceration are
took place in steel tanks at a controlled temperature, for 15/20 days. After the operations of
racking, the wine was decanted directly into barriques, where the fermentation took place
mallactic. 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 share of Petit Verdot, for
represent the elegance, complexity and structure of the Bolgheri terroir. It is produced from
1990 from vineyards on a soil of alluvial origin, from clayey-sandy to clayey-silty, with
presence of Bolgheri agglomeration (skeleton).
Tasting note:
Guado al Tasso 2015 is characterized by a rich and complex bouquet, with hints of tobacco,
roasted coffee, leather, which blend with hints of ripe small dark fruits. In the mouth the wine is vibrant,