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 40%
The grapes are harvested at different times depending on when they are ripe and are therefore vinified separately. They are then destemmed and gently pressed, and transferred to a large container in which they undergo a short maceration in contact with the skins for 2-4 hours at a controlled temperature. After this procedure the grapes undergo the vinification process at a controlled temperature which constantly remains at 16°C.
At sight it has a slightly pale salmon pink color, with bright nuances. On the nose notes of raspberry, currant and fish and rose petals. In the mouth once again the floral and fruity notes are perceived, the sip is soft and balanced by a nice final acidity.
Perfect as an aperitif on a warm summer or spring evening, if you want to combine it, it goes perfectly with fresh cheeses and salami, with a first course with cherry tomatoes and basil or with cod in tomato sauce.