Guado al Tasso 2023 Antinori

Tasting Note

The first impressions are notes of black currant and black cherry, complemented by hints of cedar, tobacco leaf, and the Mediterranean herbs characteristic of Bolgheri (rosemary, bay leaf). Against this backdrop, there is a spicy note reminiscent of iron, characteristic of the sandy-clay soil. On the palate, the tannins are fine and dense, and the acidity is more pronounced than in the 2020 and 2021 vintages. Cabernet Franc enhances the aroma, Merlot enriches the flavor, and Cabernet Sauvignon provides structure. The finish is long, with hints of umami. This wine needs time to age.

Grape Varieties

In the “Guado al Tasso” blend, Cabernet Sauvignon plays the leading role, giving the wine structure and nuances of black currant and graphite. Merlot, with its aromas of plum and black cherry, rounds out the flavor and softens the Cabernet’s sharpness. Cabernet Franc (sometimes with a small addition of Petit Verdot) brings aromas of violets and tobacco leaves, as well as a light freshness. This blend works so well in Bolgheri thanks to the sandy-clay soils and marine sediments, which give the wine brilliant tannins and aromas of Mediterranean herbs.

Cellaring Potential

Best enjoyed between 2027 and 2048. The 2023 vintage possesses acidity and tannic structure that allow for long-term aging; however, it will take at least several years for the oak notes and fruit nuances to blend harmoniously. Store at a temperature of 12–14 °C. 

About Antinori

Marchesi Antinori dates its wine business to 1385, when Giovanni di Piero Antinori joined the Arte Fiorentina dei Vinattieri, the Florentine winemakers' guild. The family goes back further still: a Rinuccio di Antinoro is recorded making wine at the Castello di Combiate, north of Florence, around 1180. The castle was destroyed in 1202, the family moved into Florence, and for a while wine gave way to silk and banking

For centuries it stayed a sideline next to silk, wool and banking. Then came Piero Antinori, the 26th generation, who broke the Chianti Classico rulebook with oenologist Giacomo Tachis. Cabernet Sauvignon and Cabernet Franc planted in Val di Pesa, aged in barrique, sold as simple table wine because the rules left no other option. That was Tignanello, released in 1974, followed by Solaia in 1978 and Guado Al Tasso from Bolgheri in 1990. The headquarters sit at Bargino, about 30 kilometres south of Florence, between Florence and Siena. Classic Chianti and Super Tuscans, both from the same house.

Terroir & Climate

“Guado al Tasso” is situated on the natural hills of Bolgheri, in an amphitheater-like setting, approximately 5 km from the Tyrrhenian Sea. These geographical conditions have two important aspects. Thanks to the sea breeze, the temperature in the vineyards remains lower than the Tuscan average, which slows ripening and helps preserve acidity. In addition, the temperature difference between day and night (warm during the day and cool at night) promotes the accumulation of aromatic compounds in the grape skins. The estate’s total area is approximately 1,000 hectares, of which about 320 hectares are vineyards located at an elevation of about 50 meters above sea level. The soil consists of alluvial deposits made up of sandy-clay soils mixed with marine sediments and gravel. It is well-drained. This type of soil is ideal for the Cabernet Sauvignon variety.

Winemaking

The key principle at Guado al Tasso is “separation.” Fermentation is carried out separately for each grape variety, as well as for individual plots within each variety. Since the properties of alluvial soil vary even over short distances, plot-by-plot fermentation allows the team to carefully evaluate each batch before moving on to the next stage. Blending takes place after fermentation, once the characteristics of all the batches are clear. The wine is then transferred to 225-liter French oak barrels (standard Bordeaux size) and aged for 14–18 months. Typically, 50–60% of the barrels are new. This is enough to bring out aromas of cedar and vanilla, but not so much as to overwhelm the fruit notes.

Food Pairing

The robust tannins call for pairing with proteins and fats, while the freshness of Cabernet Franc harmonizes well with herbaceous notes. Examples of dishes that pair well with this wine:

• Bistecca alla Fiorentina (Florentine-style steak, grilled over charcoal until “red”)
• Pappardelle with wild boar ragù (cinghiale). The wild, rich flavor harmonizes with the wine’s umami
• Roast lamb with rosemary and garlic
• Aged Pecorino Toscano. Its saltiness highlights the wine’s structure

Serve at 18–20 °C. The 2023 vintage should be decanted one hour before serving.