Bolgheri DOC Superiore
65% Cabernet Sauvignon, 20% Merlot, 12% Cabernet Franc, 3% Petit Verdot
The year 2008 began with a rather rainy spring that has created some problems for the cultivation of the vine and the health of the grapes. The summer, dry and warm enough, brought things back into balance and led to a harvest with good weather that allowed a careful selection of the best grapes, harvested only fully ripe.
The north wind that characterized the second half of September and caused a consequent drop in temperatures, has led, in the case of late varieties such as Cabernet Sauvignon, a further extension of the ripening period and a gain in both aromatic potential that structural, maintaining a fresh and vibrant acidity.
The grapes were harvested by hand and taken to the cellar in small crates. The grapes were carefully selected in the winery, both before and after de-stemming, and then after a soft pressing, each parcel of vineyard was vinified separately in order to produce a number of different wines. Fermentation took place in temperature-controlled stainless steel tanks at temperatures between 77 ° and 86 ° Fahrenheit (25-30 degrees Celsius), and the contact with the skins lasted 15 to 20 days. During this period the extraction was induced by pumping and delestages, according to the characteristics of the individual parcels. Upon racking the wines were transferred to new oak barrels where, by the end of the year, have completed malolactic fermentation. After 18 months of barrel aging, the best lots are selected, blended and bottled. The wine has made ten more months of aging in bottle before going out on the market.
This wine takes its name from a curious fact: at Tenuta Guado al Tasso happen to see the rates, very shy animals, crossing the fords of the waterways. Tenuta Guado al Tasso is about 80 km southwest of Florence, near the medieval village of Bolgheri, in Maremma. The estate of 1,000 acres stretching from the Tyrrhenian coast to the hills where the vineyards are planted on rocky, slightly limestone. The Guado al Tasso wine was produced for the first time in 1990.
The nose presents elegant notes of toasted wood, coffee, spices, which follow fruity scents of plum and currants. In the mouth enters soft but firm, with an acidity that makes it slightly cooler. The tannins are of absolute finesse and the aftertaste is very persistent, leaves on the palate notes of coffee, red fruits and toasted wood described above that last long.
It is one-thousandth of the great aging potential.