Producer
Antinori’s Guado al Tasso estate débuted with the 1990 vintage, and covers 1,000 hectares of land stretching from the hills around the village of Bolgheri down to the coast. The vineyard itself comprises 300 hectares, with the remainder planted to wheat, sunflower and olives.
Vineyard
The vineyards lie at 45-60 metres above sea level, and has rocky, slightly limestone soil. Harvesting was done by hand, and grapes were bought to the winery in small crates.
Winery
After destemming and gentle crushing, the varieties were fermented separately in stainless steel vats at a temperature of 25-30°C, maceration lasting 15-20 days with regular pumping over. The wine was racked into new oak barriques, where it completed malolactic fermentation. After twelve months of ageing, the best lots were blended and returned to barrel for another six months before bottling.
