Il Bruciato
The wine
Il Bruciato is a modern interpretation of Bolgheri’s unique terroir made from carefully selected estate Cabernet Sauvignon, Merlot and Syrah grapes. The geological composition of the soil is diversified giving the wine structure and complexity.
Vinification
Alluvial in origin, soils vary from sandy-clay to silty-clay and in some areas good presence of very fine gravel called scheletro (also known as agglomerate from Bolgheri). Il Bruciato 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.
Winemaking
Upon arrival in the cellar, selected clusters were destemmed and gently crushed. Fermentation and maceration on the skins took place in temperature controlled stainless steel tanks for approximately 10 to 15 days. A portion of the Merlot and Syrah musts were kept at lower temperatures during fermentation to better preserve each grape variety’s distinctive aromas. Malolactic fermentation took place both in barriques and in stainless steel tanks and was completed by the end of the year for all grape varieties. Afterwards, Cabernet Sauvignon was blended with Merlot, Syrah, and a small percentage of Cabernet Franc and Petit Verdot: the blend was reintroduced into barriques where it was left to age before bottling.
Historical Data
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
Dominant aromas on the nose include small ripe red fruit accompanied by notes of sweet spices and light hints of mint and tobacco. The palate has excellent structure, is remarkably mouth filling with a pleasant fruity aftertaste that makes it pleasantly easy to drink and closes with a lingering finish.
Il Bruciato is a modern interpretation of Bolgheri’s unique terroir made from carefully selected estate Cabernet Sauvignon, Merlot and Syrah grapes. The geological composition of the soil is diversified giving the wine structure and complexity.
Alluvial in origin, soils vary from sandy-clay to silty-clay and in some areas good presence of very fine gravel called scheletro (also known as agglomerate from Bolgheri). Il Bruciato 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.
Upon arrival in the cellar, selected clusters were destemmed and gently crushed. Fermentation and maceration on the skins took place in temperature controlled stainless steel tanks for approximately 10 to 15 days. A portion of the Merlot and Syrah musts were kept at lower temperatures during fermentation to better preserve each grape variety’s distinctive aromas. Malolactic fermentation took place both in barriques and in stainless steel tanks and was completed by the end of the year for all grape varieties. Afterwards, Cabernet Sauvignon was blended with Merlot, Syrah, and a small percentage of Cabernet Franc and Petit Verdot: the blend was reintroduced into barriques where it was left to age before bottling.
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).
Dominant aromas on the nose include small ripe red fruit accompanied by notes of sweet spices and light hints of mint and tobacco. The palate has excellent structure, is remarkably mouth filling with a pleasant fruity aftertaste that makes it pleasantly easy to drink and closes with a lingering finish.
Guado al Tasso
Tenuta Guado al Tasso is located in the small but prestigious Bolgheri DOC, on the coast of upper Maremma, about 100 kilometers (62 miles) southwest from Florence.
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).
