Veraison:
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 harvest and after destemming, to ensure that only the very ripe ones reached the
fermentation tanks. Like every harvest, the individual vineyard plots were divided
into many small harvest plots based on the year's climatic trend, distinguishing them
by the characteristics of the grapes and vinifying them separately. Fermentation and
maceration took place in steel tanks at a controlled temperature, for 15/20 days. After
racking, the wine was transferred directly into barriques, where
it underwent malolactic fermentation. At the end of the first year of aging in new French oak barriques, the
wine was assembled to return to age in wood for another six months before bottling. Historical data:
Cabernet Sauvignon, Merlot, Cabernet Franc and sometimes a small amount of Petit Verdot, to
represent the elegance, complexity and structure of the Bolgheri terroir. It has been produced since
1990 from vineyards located on alluvial soils, from clayey-sandy to clayey-silty, with
the presence of Bolgheri agglomerate (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 ripe dark fruits. In the mouth the wine is vibrant,