Guado al Tasso

The Producer

The Antinori family has been making wine since 1385. But it is not the longevity that is most interesting. What is important is what Piero Antinori did in the 1970s, when he broke the Chianti rule book and helped invent the Super Tuscan category by making Tignanello.

The same instinct to plant the right grapes in the right place, without regard for the rules, drives Guado al Tasso. Renzo Cotarella oversees winemaking for the entire group, and Piero's daughter Albiera now runs the business with her sisters Allegra and Alessia.

Best of Wine offers the entire Antinori range. The reason is that few producers have such scale and consistency. They don't make boring wines.

History & Heritage

Tenuta Guado al Tasso has been in Antinori hands since 1830, but for most of that time it was not a winery. Bolgheri itself was not even taken seriously until the late 1960s, when Sassicaia changed the subject.

So what made the difference? The Sassicaia family, seeing what was happening in neighboring domains, decided that Bolgheri deserved its own flagship, and in 1994 it was granted DOC status, followed by Bolgheri Superiore. Since then, Guado al Tasso has carried on the Superiore title.

Terroir & Climate

Guado al Tasso is located on the natural hillside overlooking the Tyrrhenian Sea, in the Bolgheri amphitheater. It is about 5 km from the sea. Significantly close.

Why is this geography important? There are two reasons. First, the sea breezes keep the vineyards cooler than the average Tuscan temperature, delaying grape ripening and preserving acidity. Second, the diurnal variation (warm days and cool nights) enhances the flavor of the grape skins.

The estate has a total area of approximately 1,000 hectares, of which about 320 hectares are planted at an altitude of about 50 meters above sea level. The soils are alluvial, sandy clay mixed with marine sediments and gravel. The soil is well drained, which is necessary for Cabernet Sauvignon.

Grape Varieties

The blend varies slightly from vintage to vintage, but the structure is consistent. Approximate proportions:

• About 55% Cabernet Sauvignon provides structure and cassis.
• Merlot, about 30%, adds fullness and mid-palate.
• Cabernet Franc, about 10%, provides floral notes and graphite.
• Petit Verdot, up to 5% in some years, gives color and spice.

Why this blend in Bolgheri? Cabernet Sauvignon ages more reliably hotter than Medoc, which softens the tannins. The Merlot brings out the angularity of the wine.

Winemaking

The key choice is isolation. Each variety and each area within each variety is fermented separately. Why is this necessary? Because the alluvial soils within the estate vary greatly over short distances, and having one fermentation tank allows us to smooth out these differences.

Blending is done after fermentation so the team can see how each batch is doing. The wine is then aged in French oak barriques (225-liter Bordeaux-type barrels) for 14 to 18 months, mostly new (usually 50-60%).

The new oak is enough to give the wine structure and add layers of cedar and vanilla, but Guado al Tasso is concentrated enough to absorb the wood flavors without being overpowering.

Tasting Notes

The first aromatic notes one notices are blackcurrant and ripe black cherry, followed by Mediterranean herbs, graphite, and a savory note of sweet tobacco. The Cabernet Franc has a purple hue.

On the palate, Guado al Tasso is full-bodied but not heavy. The tannins are firm but refined, more rounded than those of the Medoc, a Bolgheri specialty. The finish is long and slightly salty, with dark plum from the Merlot, cedar from the oak, and perhaps a maritime influence.

It is suited to aging, but does not close up in its youth.

Food Pairing

The tannins want protein and fat. Rising Cabernet Franc wants herbal and spicy. Some effective ideas:

• Bistecca alla Fiorentina, a classic combination. Bistecca alla Fiorentina, a classic combination.
• Pappardelle with wild boar ragout (cinghiale)
• the richness of the game matches the savory notes of the wine.
• Roasted leg of lamb with rosemary and garlic.
• Aged Pecorino Toscano, a beautiful contrast between the saltiness and the wine's maturity.

Served at 16-18°C.

Serving Suggestions

Guado al Tasso should be served at 16-18°C. The higher the temperature, the more the alcohol comes forward. Decant young wines for at least 90 minutes; 30-45 minutes is sufficient for bottles older than 10 years. An ordinary Bordeaux glass is sufficient. No need for expensive ones.

Cellaring Potential

Guado al Tasso is usually ready to drink 5 to 7 years after harvest and can be aged for more than 20 years in a good cellar environment. The reason for this? The firm tannins of the Cabernet Sauvignon, the moderate acidity due to the maritime climate, and the concentration characteristic of the low-yield vineyards of Bolgheri.

Store at a stable temperature of 12-14°C and away from light. Over time, the primary fruitiness gives way to leather, tobacco, and dried herbs.