Guado al Tasso Scalabrone Rosato di Bolgheri Italian Wines


A distinguished rosé with a fresh, fruity nose dominated by raspberry aromas; well-balanced and elegant on the palate with a long finish of raspberry and rose.


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Guado al Tasso
Type of drink
Rose Wine
40% Cabernet Sauvignon, 30% Merlot, 30% Syrah
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The Artisan Winery
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Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.


The Bolgheri DOC, situated near the coast a hundred kilometres southwest of Florence, started out as a rosé-only; whites were permitted in 1984, and ten years later the laws finally recognised the extraordinary success of the mould-breaking Cabernet-based reds. 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 down to the coast. The vineyard itself comprises 300 hectares, with the remainder planted to wheat, sunflower and olives.


The grapes for this rosé come from a specific site, named Scalabrone, within the Guado al Tasso estate. The vineyards lie at 45-60 metres above sea level, on rocky limestone soil. Cuttings were supplied by the on-site nursery.


The grapes were destemmed and soft-crushed straight after the harvest, and then macerated in the press at around 10ºC for four to six hours, depending on the grape variety. The pressing then continued, and the various fractions of juice obtained were cold-settled for twenty-four hours. Fermentation took place in stainless steel vats at a temperature no higher than 16ºC. A month later, a selection of the best lots was made, and these lots assembled into the final blend.


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