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.


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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The Artisan Winery

With a selection of some of the world’s most sought-after wines, we at The Artisan Winery aim to bring Michelin-star products to our customers. Based in New Covent Garden, our focus lies in sustainability and responsibly-sourced products. Backed by years of expertise, we work with suppliers to some of London’s finest gourmet establishments, including the likes of The Ivy.

The quality of the wines we offer are born of a deep-set passion for the craft, combining artisanal techniques with an ethically-conscious approach, involving the mindful treatment of both employees and the environment. Our aim is to make top-quality, luxury wine available to our customers, working with some of the most highly-regarded suppliers in the UK to achieve this goal.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

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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