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Il Bruciato 2023 Doc Tenuta Guado al Tasso Magnum - Antinori
€71.90 EUR
Unit price
€47.93 EUR/L
"Il Bruciato" is the young brother of "Guado al Tasso," a Bolgheri of great intensity characterized by a modern and harmonious style. A red that comes from those vineyards on the Estate that do not represent the necessary peak for the production of Guado al Tasso, plots where plant management is nevertheless aimed at maximizing quality. It is aged for at least 8 months in barrique and at least 4 months in bottle: the result is a wine of great intensity and softness, the perfect calling card for the appellation and the Estate.
Tasting Notes: Dark ruby red, with slight violet hues. Intense notes of ripe red fruits dominate the nose, followed by pleasant hints of sweet spices. On the palate the wine is balanced, harmonious and enveloping, characterized by a sinuous and enveloping tannic texture. A very pleasant wine to drink.
Pairings: Throughout the meal, goes well with cheeses, velvety soups. Excellent with roasts and braised meats.
| Name | Guado al Tasso Bolgheri Il Bruciato 2023 |
| Type | Still red |
| Classification |
DOC Bolgheri Rosso
|
| Year | 2023 |
| Format | 1.5 l Magnum in wooden case |
| Grade alcoholic | 14.00% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Syrah, Petit Verdot |
| Country |
Italy
|
| Region | Tuscany |
| Location | Tenuta Guado al Tasso is located about 50 miles southwest of Florence, near the medieval town of Bolgheri in Maremma. The approximately 1,000-hectare property stretches from the coast of the Tyrrhenian Sea to the hills and includes, in addition to 300 hectares of vineyards, land used to grow wheat, barley, oats and olive trees, as well as a forest in which there is a herd of Cinta Senese pigs. |
| Fermentation temperature | 28-30 °C |
| Fermentation period | 10-15 days. |
| Vinification | Upon arrival at the winery, the selected grapes were destemmed and softly pressed. Fermentation and maceration were conducted in thermo-conditioned stainless steel tanks for a period of about 10-15 days at a temperature of 28-30°C. Part of the Merlot and Syrah musts were kept at lower fermentation temperatures to preserve more of the varietal aromas. |
| Aging | La malolactic fermentation took place partly in barrique and partly in stainless steel tanks, and was finished by the end of the year for all varieties. At this point the Cabernet Sauvignon joined Merlot and Syrah: the resulting wine again met the barrique, where it rested for another 7 months before indulging in bottling. |
| Production vintage | 680,000 bottles |
| Allergens | Contains sulfites |
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