TASTING NOTE
Colour
Clean and bright Red color with slightly ruby - garnet reflections. Medium-high layer intensity. Very nice to look at.
AROMA:
Nose entry of great intensity and complexity. Where the aromas of chocolate, black cherries and plums are perceived, together with the varietal scents that give it a unique personality.
TASTE:
Entry into the mouth with the same personality that characterizes it in the nose. With a complexity and elegance worthy of admiration. We have very lively tannins, which make it very lively with a lot of personality and a silkiness that envelops the palate. long and very persistent finish.
WHO CAN CONTRACT
The farm of Guado al Tasso is located in the small but prestigious DOC of Bolgheri, on the coast of the upper part of Maremma, about one hundred kilometers southwest of Florence. This denomination has a relatively recent history, DOC Bolgheri was approved in 1995 and since then it has become an internationally recognized reference point for the Italian and international arena of winemaking. The farm covers an area of more than 1000 hectares (2500 acres); 320 (790 acres) of which are planted with vines. The rest is richly covered with fields of wheat, sunflowers and olive groves, located on a beautiful plain surrounded by undulating hillsides known as the "Bolgheri Amphitheater" due to its particular shape. The vineyards are planted in Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino. The nearby sea provides a mild climate with constant breezes that mitigate the heat of summer and alleviate the winter weather, maintaining a clear sky and a high level of exposure to sunlight.
The harvest was picked by hand and, after a careful process of selection of berries for berries, the grapes received a soft pressing and a cold maceration before the fermentation of the skins in the must; Then the fermentation continued. The wine was introduced in new 60 gallon French oak barrels, where it underwent a complete malolactic fermentation and aged for a period of 18 months. At the end of the aging period, but only after a careful tasting process, the best barrels for wine production were chosen and assembled. Matarocchio then rested for another twelve months in the bottle before the commercial launch.
