Scalabrone

Vintage

Classification

Bolgheri DOC

Climate

The 2016 vintage was characterized by a warm winter during which excellent reserves of ground water were accumulated in the soil during the rains of late February. The vines began their growth cycle slightly ahead of normal seasonal averages and were assisted by a sunny spring with normal temperatures and rainfall for the season. Summer was warm, but without excessive peaks of temperature. The ripening phase saw warm and sunny days followed by cool nights which favored the accumulation of aromatic substances and a proper balance between sugars and acidity. The harvest took place in late August and early September.

Vinification

The three grape varieties – Cabernet Sauvignon, Merlot, and Syrah – were picked and fermented separately. The grapes were destemmed and then pressed; a 3-5 hour stay in the press at low temperatures gave a must rich in aromatic precursors. After the pressing, the must went into stainless steel tanks where it fermented at temperatures maintained at 61° Fahrenheit (16° centigrade). The various lots were evaluated and then blended and bottling took place in January of 2017.

Historical data

The Guado al Tasso estate is located approximately 50 miles (80 kilometers) to the southwest of the city of Florence near the medieval hamlet of Bolgheri. The property, approximately 2500 total acres (1000 hectares) in size, extends from the coast of the Tyrrhenian Sea all the way to the inland hills and includes, in addition of 750 acres (300 hectares)of vineyards, wheat, corn, and sunflower fields and olive groves as well. The vineyard takes its name from a bandit named Scalabrone who lived in the zone in the early 19th century, a local Robin Hood who attacked ships in the port and canal of Bolgheri.

Tasting notes

A light peony pink in color, the wine offers sweet and richly fruity aromas with notes of cherries and raspberries well integrated with herbaceous sensations which add liveliness. The palate is fresh and balanced with a fruity and persistent aftertaste.