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Antinori Guado al Tasso Il Bruciato Bolgheri DOC 2016

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Antinori Guado al Tasso Il Bruciato Bolgheri DOC. 2016 was a challenging vintage in terms of commitment required during the picking and grape selection on the sorting table but, overall, it was a very satisfying one as far as the quality that was achieved.

Antinori Guado al Tasso Il Bruciato Bolgheri DOC

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Antinori Guado al Tasso Il Bruciato Bolgheri DOC. Bolgheri experienced a normal winter with a warmer than usual spring for the 2012 vintage. Summer was cooler than average marked with occasional rainfall, allowing for slow and gradual fruit development. High August temperatures, though partly mitigated by the influence of the sea, created some anomalies in the ripening cycle and led to significantly lower production per acre. September weather was ideal with little humidity and favorable temperature swings from daytime warmth to evening coolness. 2015 was a challenging vintage in terms of commitment required during the picking and grape selection on the sorting table but, overall, it was a very satisfying one as far as the quality that was achieved. Guado al Tasso, meaning literally “Badger’s Ford,” takes its name from a common sight at the estate of Tenuta Guado al Tasso, Bolgheri, where it is produced. The estate is located approximately 80 miles southwest of Florence, near the medieval town of Bolgheri. The 2,500-acre estate stretches up from the shore of the Tyrrhenian Sea to the hills, in the heart of Bolgheri amphitheater. The vineyard is at an elevation between 145 and 190 feet above sea level on stony, slightly calcareous soils. The name Il Bruciato means “burned.” This wine is named after a wooded area on the Guado al Tasso estate that was destroyed by a famous fire in the early 1900s. The grapes were picked by hand and immediately taken to the cellar for scrupulous hand-selection prior to destemming and crushing. Fermentation and maceration took place in stainless steel tanks. Some of the Merlot and Syrah were kept at a lower fermentation temperature to better preserve the varietal aromas and sweet tannins. Malolactic fermentation took place in oak barrels. The wine was barrel aged for 8 months, followed by an additional 4 months in bottle before release. This wine has great intensity and offers aromas of red berry fruit sweet spice. On the palate, the wine is rich and full in flavor and structure and has a long and persistent finish.
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