Guado al Tasso Superiore 2022 Antinori

Tasting Note Guado al Tasso Superiore 2022

With ripe black currant and plum at the forefront, the background reveals notes of blackberry. Cabernet Franc adds a refreshing, herbaceous quality with hints of violet, preventing the fruit aromas from becoming cloyingly jam-like. On the palate, the tannins are ripe yet rich, with a texture that envelops the gums, requiring several years of aging. It is sufficiently fruity to be enjoyed young, yet possesses enough structure to live up to expectations.

Grape Varieties

Composition of Guado al Tasso Superiore: - Cabernet Sauvignon: A foundation of cassis and tannins - Merlot: Plum and fruit flesh - Cabernet Franc: Violet and freshness

Cellaring Potential

This wine is best enjoyed between 2026 and 2048. Let it breathe in a decanter for about an hour before serving at 18-20 °C. As time passes, nuances of pepper and herbs will come to the forefront, gradually overshadowing the fruity notes.

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

Tenuta Guado al Tasso is situated in a natural amphitheater-like setting surrounded by hills, opening toward Mediterranean. During the hot summers of Bolgheri's, sea breezes keep the vineyards cool, and the temperature difference between day and night delays ripening, allowing the wines to retain their intense aromas despite the warm climate. The roots extend deep into alluvial clay-sandy and clay-silty soils, which provide good drainage while retaining sufficient moisture for Cabernet Sauvignon during dry periods. It is precisely this combination that creates a wine with a firm structure that does not feel heavy.

Winemaking

Varietal selection plays a key role here. Instead of Sangiovese, Antinori blends Guado al Tasso Superiore from the Bordeaux variety, with the proportion varying according to the yield of each plot. In some vintages, a small amount of Petit Verdot may also be added. Thanks to this flexibility in blending, the wine is rich yet never feels harsh.

Food Pairing

Bistecca alla Fiorentina, grilled T-bone beef, serves as the benchmark. This is because the beef's fat mellows the tannins of the Guado al Tasso Superiore. Brasato di Manzo al Vino Rosso also pairs well for the same reason. Slow-simmered beef pairs well with wines that have a distinctive astringency. Pappardelle con Ragù di Cinghiale pairs well with a peppery Syrah. Aged Pecorino is also a great match.