THE WINE

A blend of Cabernet Sauvignon, Cabernet Franc, Merlot and occasionally a small amount of Petit Verdot to best represent the complexity and elegance of the Bolgheri terroir.

CLIMATE

The 2023 growing season in Bolgheri began with mild winter weather and very limited rainfall that caused the vines to break dormancy slightly earlier, beginning on March 20th. Spring brought periods of moderately intense precipitation that required careful vineyard management to keep the vines healthy and vigorous. Beneficial hot, dry weather in the month of July slowed down vegetative growth and provided perfect conditions for veraison and the beginning of the ripening phase. Temperatures in August were consistent with seasonal averages, however, at the end of the month, unstable weather moved in from the Atlantic bringing rain showers and refreshing temperatures that guaranteed optimal conditions for the grapes to progress through the ripening phase. The month of September was sunny and dry allowing grapes to reach peak maturity in all vineyard parcels and producing fruit of exceptional quality. The grape harvest began at the beginning of September with Merlot, continued with Cabernet Franc during the first half of September, and was completed at the end of the month with Cabernet Sauvignon.

VINEYARDS

Guado al Tasso’s hallmark is the ‘Bolgheri Amphitheater,’ a stunning plain nestled within rolling hills that opens to the Tyrrhenian Sea. This distinct topography creates a specialized microclimate; the amphitheater’s shape traps cool maritime breezes, ensuring significant daily temperature fluctuations. These conditions—paired with sandy-clay soils rich in fine gravel (agglomerate)—allow the grapes to achieve perfect, slow ripening while maintaining intense aromas and a distinct territorial identity.

WINEMAKING

Upon arrival in the cellar, the grapes were sorted on two different occasions, once before destemming and again immediately after, guaranteeing that only perfectly ripe berries reached fermentation vats. Keeping with tradition, each single vineyard parcel was subdivided into smaller blocks and the grapes were harvested separately based on climate trends and individual characteristics of each grape variety and then fermented separately. Fermentation and maceration took place in temperature controlled stainless steel vats for 15 – 20 days. After racking operations, the wine was transferred directly into barriques where malolactic fermentation took place. Wine from the very best vineyard blocks were selected and the final blend was made. Guado al Tasso was again transferred into new French oak barriques where it aged up until bottling.

HISTORY

The noble Della Gherardesca family began practicing viticulture in the late 1600’s on their land in Bolgheri, but things really began to change under the guidance of Guido Alberto Della Gherardesca (1780-1854).
He was a passionate about viticulture. He was appointed majordomo of Grand Duke Leopold II and then dedicated himself to enology in his family’s land in Maremma.

In the 1930’s, the property was inherited by Carlotta Della Gherardesca Antinori (Piero Antinori’s mother) and her sister who was married to Mario Incisa Della Rocchetta (who received the nearby Tenuta San Guido).

TASTING NOTES

Guado al Tasso 2023 is an intense ruby red color. The nose presents extraordinary intensity with notes of plums, blackberries and blackcurrants that meet hints of tobacco and licorice roots and closes with light notes of mint and blood oranges. The palate impresses for its dense, mouth filling tannic texture and exceptional depth and pleasantness in both the mid palate and finish. The 2023 vintage is enjoyable right out of the gate but at the same time has excellent aging potential.