Guado al Tasso is the prestigious flagship wine of the Tenuta Guado al Tasso, and it fully expresses the Bolgheri terroir in all its structure, elegance and complexity. It is a cabernet sauvignon-merlot blend introduced with the 1990 vintage and it is one of Antinori’s world class Super-Tuscan wines. The successive vintages are 1992, 1993, 1994, 1995, 1996 and 1997. All the vintages have been produced in limited quantities.
Situated in Maremma on the Tuscan coast, 96km south-west of Florence, the Guado al Tasso estate extends from the green hills surrounding the old village of Bolgheri down to the sea. This beautiful plain is called the anfiteatro bolgherese due to the fact that the hills enclose the plains overlooking the sea to form a natural amphitheatre.
If one could sum up Antinori’s philosophy in a sentence it would be, according to Marchese Piero Antinori, "Age-old roots play an important role in our philosophy, but they have not served to inhibit our innovative spirit." In fact, Antinori continually experiments in its vineyards and at its wineries.
Thanks to a mild winter and above-average temperatures in the spring, the year 2007 was characterized by substantially earlier than usual vegetative development in the plants. The unusual and intense rains during the second half of August helped to allow a normal ripening of the grape bunches. The ideal meteorological conditions during the month of September, characterized by beautiful, dry weather and great fluctuations between day and nighttime temperatures, allowed all of the grape varietals to ripen perfectly, and permitted all of the harvesting operations to be carried out at the best possible moment.
Harvesting was done by hand and the grapes were brought to the winery in crates. In the production facility, the grapes were carefully and accurately hand-selected both before and again after destemming, and were then gently crushed. Every individual parcel of the vineyard was vinified separately for the purpose of creating different wines. Fermentation and maceration took place in stainless steel tanks at controlled temperatures of 25-30°C for a period ranging from 15 to 20 days, during which several pumping over and oxygenation procedures were carried out at varying intensities, according to the requirements of each grape varietal and each parcel of the vineyard. At the moment of first racking, all of the wines were put into new wood barriques in which, by the end of the year, they had completed malolactic fermentation. After 18 months of aging, the best lots were blended. The wine was then bottled and aged for an additional 10 months before being released on the market.
57% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc, 3% Petit Verdot