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2016 Marchesi Antinori Tenuta Guado al Tasso Il Bruciato Bolgheri
- Tuscany, Italy
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- Avg Price (ex-tax)
- $ 37 / 750ml
- Red - Bold and Structured
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Critic tasting note: "Cassis, tobacco and clove aromas lead the way on this lithe blend of Cabernet Sauvignon, Merlot and Syrah. The polished, linear palate offers red currant, black cherry and a sprinkling of ground pepper alongside fine-grained tannins. Drink through 2020. Kerin O’Keefe" - 89/100, Wine Enthusiast
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Highlights
- From Bolgheri, Italy
- Avg. Price (ex-tax) $ 37 / 750ml
- Red Wine – Bold and Structured
- Cabernet - Merlot - Syrah
- Pairs well with Beef and Venison
Winery
Tenuta Guado al Tasso is a Tuscan wine estate located on rolling hills near the coast in the Bolgheri amphitheater. It is a part of the Marchesi Antinori group, and is known for its wines made predominantly from Cabernet Sauvig...
Details
- Region or Appellation
- Producer Notes
- Il Bruciato was first produced in 2002 in one of the most difficult vintages ever for the Guado al Tasso estate. The wine is a modern interpretation of Bolgheri’s unique terroir made from carefully selected Cabernet Sauvignon, Merlot and Syrah grapes from Guado al Tasso’s vineyards. The geological composition of the soil is diversified giving the wine structure and complexity.
- Drinking Window
- 2018-2023
- Alcohol ABV
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13.5%
- Sweetness
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Dry
- Blend
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Cabernet Sauvignon, Merlot & Syrah
- Maturation
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Oaked
- Ownership
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Marchesi Antinori
- Closure Type
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Cork
- Vineyard Notes
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The estate covers an area of 320 hectares (790 acres) planted with vines, set in a beautiful plain encircled by rolling hillsides known as the "Bolgheri Amphitheatre" due to its particular shape. The vineyards are planted to Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino. The nearby sea provides a mild climate with constant breezes that mitigate summer heat and alleviate harsh winter weather, maintaining a clear sky and a high level of sunlight exposure.
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- Vintage Notes
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The 2016 vintage was characterized by a mild winter with infrequent but abundant rainfall which assisted in creating important reserves of ground water in the soil. The beginning of the growing season arrived a bit earlier than usual and then continued in a regular fashion, accompanied by a sunny spring with temperatures and rainfall which fully respected normal seasonal averages. Summer was, on the whole, warm and without particular temperature peaks. The ripening of the grapes took place in weather marked by generally warm and sunny days, followed by cool nights which favored the development of aromatic substances and a proper rapport between sugars and acidity. Picking took place between late August and late September.
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- Winemaking
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Once in the cellar, the selected grapes were gently destemmed and softly pressed. The fermentation and the period of skin contact with the must took place in temperature controlled stainless steel tanks and lasted for a period of 10-15 days at temperatures which ranged from 82° to 86° Fahrenheit (28-30° centigrade). The malolactic fermentation took place partly in oak barrels and partly in stainless steel tanks and terminated in both cases by the end of the year. At this point the Cabernet Sauvignon was blended together with the Merlot and Syrah and the wine went back into the small oak barrels, where it remained for an additional seven months before being bottled. The 2016 Il Bruciato was given four months of bottle aging before commercial release.
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- Producer Tasting Notes
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The 2016 Il Bruciato offers an intense ruby red color. On the nose, the aromas of ripe red berry fruit, sweet spices, and a light and fresh minty note are the most prominent sensations. The palate is well structured, persistent, and very pleasurable in its fruity finish and aftertaste.
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About the Wine
Suggested Dishes to Pair With This Wine
- Pork belly Main Course
- With girolles, plums and caramelised pistachio pesto
- Argentinian
- Pizza Calabrese Main Course
- Hot, soft nduja sausage and Calabrese sausage D.O.P with red chilli, Roquito pepper, roasted peppers, mozzarella and tomato, finished with light mozzarella, rocket, pesto and Gran Milano cheese
- Contains: red peppers
- Italian
- Belted Galloway Wing rib Main Course
- Tender marbled beed from a traditional Scottish breed
- Western
- Pizza American Hottest Main Course
- Pepperoni, hot green and Roquito peppers, fresh red chilli, spicy, hot, soft ’nduja sausage, tomato and buffalo mozzarella, finished with fresh parsley and chilli oil
- Contains: red peppers
- Italian
Related News
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User Ratings
(50)Compare vintages
Vintage quality: Excellent
Current condition: Ready to drink, will keep
The 2016 vintage for Tuscany is widely considered to be excellent.
Winter was cool and damp with the conditions continuing through to spring. Although flowering was generally a success, the wet weather meant some did fail, which marginally cut yields. Sum...
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