The Antinori family has been producing wine for more than 25 generations, exactly since 1385. In particular, the Guado al Tasso Antinori estate is located within the small but prestigious DOC of Bolgheri; the year of establishment of the disciplinary and the DOC is relatively recent (we are talking about 1994) but the wines produced in this area have been able to establish themselves in recent years among the most appreciated wines in the Italian and world panorama. As a family, the Antinoris have always been present in Bolgheri: the land where the estate stands today has belonged to the family’s ancestors since the second half of the seventeenth century and they were already involved in the production of wine. However, the first real turning point came in the first half of the 1800s thanks to Guido Alberto della Gherardesca, who devoted himself to improving the winemaking facilities of the area. Around 1930 the estate was inherited by Carlotta della Gherardesca Antinori, the mother of Piero Antinori, and instead the nearby San Guido estate will go to her sister who is married to Mario Incisa della Rocchetta, who will be the first to glimpse the similarity of the area of Bolgheri with that of the Graves area of Bordeaux and will therefore lay the foundations for the production of Bolgheri DOC as we know it today. The grapes grown are mainly international grapes such as Cabernet Sauvignon, Merlot, Syrah, Petit Verdot but also Vermentino.
Cabernet Sauvignon 50%
After the harvest, the grapes are destemmed and then softly pressed, only to then ferment in stainless steel for 10-15 days at a controlled temperature. The Merlot and Syrah grapes also carry out malolactic fermentation within the year and are spent for an initial period in wood, to then meet again in wood when they are combined with Cabernet Sauvignon. The wine ages in wood for 12 months before bottling.
It has an intense ruby red color. On the nose notes of red fruits and berries such as blackberry, currant, but also a perceptible outsourcing such as black pepper, vanilla and licorice. In the mouth it is known for its extraordinary softness and velvety sensations, intense and decisive, fruity taste, with a more persistent and spicy finish.
Perfect with structured first courses or second courses based on red meat or game, even cooked for a long time, or with medium-aged cheeses. Given the great softness it is possible to combine this wine also with dishes that tend to be bitter, acidic or salty, therefore yes to meat cooked on the grill accompanied by radicchio and other herbs for example. Again for the same reason it is also ideal as a wine to be offered by the glass; Bruciato is a wine that was created to satisfy all tastes.