Wine "Il Bruciato", Bolgheri DOC, 2019
- Grape varieties:
Vintages and volumes
Wine rich garnet color.
The wine has an ample, well-balanced taste with silky tannins, sweet fruit and spicy nuances in the bouquet and aftertaste.
The aroma of the wine reveals intense notes of ripe red fruits and berries, hints of coffee and sweet spices.
Wine is best suited to the meat on the grill, steak, roast beef, liver in the grid, as well as other red meat and game. As snacks fit meats and mature cheeses.
Tenuta Guado al Tasso - vineyard area of 80 hectares, Antinori family legacy in the 30-ies of XX century. They have a prime location - surrounded by the hills, just 5 km from the sea. Favourable Mediterranean climate - hot summers and constant fresh breeze - remarkably promotes the maturation of the grapes, making wine Tenuta Guado al Tasso have excellent quality.
"Ile Bruchato" - one of the brightest in the line of wines Tenuta Guado Al Tasso created from non-traditional Tuscan grape varieties - Cabernet Sauvignon, Merlot and Syrah. Style of wine "Il Bruciato" recalls the famous red wines of Bordeaux, not only powerful, full-bodied structure and multiple fruit and spicy bouquet, but also the ability for a long time to develop in the bottle.
2013 season as a whole was quite cool, especially in the Spring and Autumn Period. Winter rainfall left for vines large supply of groundwater. Warm, sunny summer helped correct growth of grapes. Two weeks before harvest vines were carefully freed from foliage to give clusters of fully ripen in the sun. This procedure was important to achieve the desired level of difficulty, and which has a wine "Il Bruchato."
Grapes for wine production "Il Bruciato" going to various vineyards farms located in more than 80 hectares, which perfectly reflect all the nuances of the terroir of Bolgheri. Wine fermented for 10-15 days in a stainless steel tank at a controlled temperature of 28-30 ° C. Part of the harvest Merlot and Syrah used for wine production should be fermented separately and at lower temperatures for better displays aromas. Malolactic fermentation took place partly in stainless steel tanks, and barrels and partially completed by the end of the year. Then the wine is poured into barrels and aged for about seven months, and then bottled and further kept in the cellars of the winery for four months.
Its history dates back to the company Antinori in 1385 and today it operates a representative of the 26th generation of the family - the Marquis Piero Antinori. Largely thanks to his talent and winemaker relentless pursuit of excellence, Italian wines are among the best examples of world winemaking, and the name Antinori became a symbol of innovation and quality. Today, the company owns several Antinori wine houses in various regions of Italy, as well as vineyards in Chile, California and Hungary. The company tries to keep the originality of wines specific to each area, and their main characteristics are quality and Italian elegance. Many wine Antinori through an innovative approach and a virtuoso tea blends literally revolutionized the wine on the market, and not inferior in its properties to the best examples of Bordeaux, although it compares favorably to the past for its value. The world-renowned wine expert Robert Parker said: "Antinori, no doubt, the greatest name in Italian winemaking. During the Antinori wine tasting takes place the main thing - instilled understanding of quality wines."