Guado al Tasso 2007

Climate

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.

Vinification

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.

Tasting Notes

Guado al Tasso 2007 is already beginning to develop an elegant fragrance, offering an fresh aromas with mild nutty notes and hints of menthol which are balanced by flavors of full-flavored dark fruits. The wine bathes the palate in rich, smooth tannins. It has a long finish and leaves a lingering taste of ripe black berry fruit. Guado al Tasso is a harmony of flavors and is beautifully refined, which together make it fascinating right from the first drop.

Awards

Falstaff Magazine 2010 "Tuscan Wine-producing Caost" 90/100 Austria I Vini Di Veronelli 2011 Super Tre Stelle Italia Wine Advocate 2011 94/100 USA Wine Enthusiast 2010 97/100 USA Wine Spectator 92/100 USA James Suckling 97/100 USA

The Wine

A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and occasionally a small amount of Petit Verdot to best represent the complexity and elegance of the Bolgheri terroir. This wine has been produced since 1990 from vineyards on alluvial soils whose composition ranges from clay-sand to clay-loam with rocky deposits know as “scheletro”.

Climate

The 2022 growing season in Bolgheri was impacted by drought conditions that started at the end of winter and lasted throughout most of summer. These climatic conditions prompted early budbreak as well as all other phenological phases of flowering, fruit set and veraison. Mid-August brought rain showers that proved to be beneficial for the vines’ most critical ripening period. These weather trends guaranteed perfectly healthy fruit but, on the other hand, slowed down vegetative growth and reduced berry size. At harvest time, the grapes registered a good balance between sugar levels, acidity and ripeness, thanks to the rain showers in August. The grape harvest began with Merlot at the beginning of September, continued with Cabernet Franc from the beginning to mid-month, and was completed with Cabernet Sauvignon at the end of September.

Vinification

Upon arrival in the cellar, the grapes were sorted on two different occasions, once before destemming and again immediately after to guarantee that only perfectly ripe berries reached fermentation vats. Keeping with tradition, each single vineyard parcel was subdivided into smaller blocks and the grapes were harvested separately based on climate trends and individual characteristics of each grape variety and then fermented separately. Fermentation and maceration took place in temperature controlled stainless steel vats for 18 - 25 days. After racking operations, the wine was transferred directly into barriques where malolactic fermentation was completed by the end of the year. In February, wine from the very best vineyard blocks was selected and the final blend was made. Guado al Tasso was again transferred into new French oak barriques where it aged up until bottling which took place in May 2024.

Historical Data

A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and occasionally a small amount of Petit Verdot to best represent the complex and elegant terroir found in Bolgheri. This wine has been produced since 1990 from vineyards on alluvial soils whose composition ranges from clay-sand to clay-loam with rocky deposits known as “scheletro”.

Tasting Notes

Guado al Tasso 2022 is an intense ruby red color. The nose opens with floral notes and aromas of red fruit that lead over to hints of sweet spices especially tobacco and licorice root. The palate is silky and savory with outstanding balance and dimension that balance perfectly with the elegant tannic structure. This wine can be enjoyed immediately but has excellent aging potential for the years to come.

Tenuta Guado Al Tasso

The Guado al Tasso estate is located in the small but prestigious Bolgheri DOC, on the coast of upper Maremma, about one hundred kilometers southwest from Florence. This appellation has a relatively recent history, DOC Bolgheri was approved in 1995 and since then it has become an internationally recognized reference point for the Italian and international winemaking arena. The estate covers an area of 320 hectares (790 acres) planted with vines, set in a beautiful plain encircled by rolling hillsides known as the "Bolgheri Amphitheatre" due to its particular shape. The vineyards are planted to Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino Nero and Bianco. The nearby sea provides a mild climate with constant breezes that mitigate summer heat and alleviate harsh winter weather, maintaining a clear sky and a high level of sunlight exposure.

Soil

Alluvial in origin, soils vary from sandy-clay to silty-clay and in some areas good presence of very fine gravel called scheletro (also known as agglomerate from Bolgheri).