Guado al Tasso 2008


The 2008 vintage began with a rather rainy spring which created certain challenges to the cultivation of the vineyard and the health of the grapes. The summer, dry and quite warm, brought things back into balance and led to a harvest with fine weather conditions which allowed a careful selection of the best grapes, picked only when fully and completely ripe. The dry north winds which characterized the second half of September and a consequent lowering of temperatures led – in the case of late-ripening varieties such as Cabernet Sauvignon – to a further lengthening of the ripening cycle and a gain both in aromatic and structural potential while preserving a fresh and vibrant acidity.


The grapes were picked by hand and brought to the cellars in small cases. The clusters were carefully selected in the winery, both before and after destemming, and then given a soft pressing and each single vineyard parcel was fermented separately in order to produce a series of different wines. The fermentation took place in temperature-controlled stainless steel tanks at temperatures between 77° and 86° Fahrenheit (25-30°centigrade), and skin contact lasted from 15 to 20 days. During this period the extraction was induced by pumping over and by delestages (rack and refill), made on the basis of the characteristics and needs of the individual vineyard parcels. After the wines were run off their skins, they were transferred in new small oak barrels where, by the end of the year, they completed the malolactic fermentation. After 18 months of barrel aging, the finest lots were selected, blended, and bottled. The wine underwent an additional ten months of bottle aging and was then released.

Tasting Notes

On the nose the wine shows elegant notes of toasted oak, coffee, and spices followed by aromas of plums and black currants. On the palate, the initial impact is soft but firm with a vein of acidity which gives greater freshness and crispness than usual. The tannins are extremely elegant and the aftertaste is very persistent, with sustained and lingering notes of the coffee, berry fruit, and toasted oak first perceived on the nose.. It is a vintage with a great aging potential.


Wine Enthusiast Top 100 Cellar Selection 2012 98/100 + Best Cellar Selection 2012 USA I vini di Veronelli 2012 Super Tre Stelle Italy Annuario L. Maroni 90/100 Italy Wine Spectator 93/100 USA Wine Advocate 95/100 USA Wine & Spirits 93/100 + Year's Best Red Wines USA Antonio Galloni 95/100 USA James Suckling 94/100 USA

Guado al Tasso

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”.

Guado al Tasso

The 2021 growing season in Bolgheri was impacted by a long period of drought that lasted from June throughout September. However, unlike the 2017 vintage, winter was particularly rainy which contributed to replenishing groundwater reserves in the deep soils that characterize this territory. The vines had the necessary soil moisture for the entire growth cycle. Spring was cool resulting in a slight delay in bud break and flowering. Temperatures during the summer months were never excessive and ensured a normal, gradual ripening phase of the fruit in each vineyard parcel and produced berries that were whole and perfectly healthy. The grape harvest began with Merlot at the beginning of September, continued with Cabernet Franc mid-September and was completed at the end of the month with Cabernet Sauvignon. All three grape varieties presented exceptional concentration of fruit flavors and extract, defining 2021 as a superb vintage.

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 15 - 20 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 July 2023.

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”.

Guado al Tasso 2021 is an intense ruby red color. The palate is intense and complex with captivating aromas of currants, blackberries and blood oranges followed by undertones of spices, tobacco, licorice, and roasted coffee. The palate is mouth filling and persistent, bursting with vibrant silky tannins. A powerful yet graceful vintage with outstanding aging potential.

Tenuta Guado Al Tasso

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.



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).

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