| Packaging | Bottle (750ml) |
|---|---|
| Type | Wines |
| Color | Red |
| Vintage | 2008 |
| Country | Italy |
| Appellation Type | DOC |
| Region | Tuscany |
| Appellation | Bolgheri |
| Winery | Antinori Guado Al Tasso |
| Current Stage |
Decline
|
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|
Youth
2008 - 2012
|
Maturity
2013 - 2017
|
Peak
2018 - 2025
|
Decline
2026 - 2032+
|
Antinori Guado Al Tasso 2008, hailing from the renowned Bolgheri DOC in Tuscany, is an eloquent expression of Italian winemaking. This red blend typically features an assemblage of Cabernet Sauvignon, Merlot, and often a touch of Cabernet Franc or Petit Verdot. The 2008 vintage showcases the elegance and depth that made Bolgheri a reference for Super Tuscan wines. The grapes are harvested from the gently rolling hills near the Tyrrhenian coast, where the combination of maritime breezes and alluvial soils imparts a vibrant freshness and unmistakable complexity. Vinification takes place with meticulous attention: after careful sorting, fermentation occurs in stainless steel, followed by aging in French oak barrels, which polishes the tannins and lends an additional layer of spice and finesse to the wine.
Bolgheri, situated on Tuscany’s western coast, has risen to international fame over the last decades. Its proximity to the sea ensures a temperate climate, moderating the summer heat and preserving aromatic freshness in the grapes. The soils are a mosaic of clay, sand, and pebbles, ideal for the Bordeaux varietals that dominate local blends. Historically a marsh region, Bolgheri was reclaimed and transformed: today, estates like Guado al Tasso have become benchmarks for Italian excellence. The region’s recent history is rooted in innovation, yet the ancient roots and the Tuscan sun impart a unique Italian soul to these wines.
Guado al Tasso 2008 is a superb companion to rich Tuscan cuisine. It complements grilled Chianina beef, peppery bistecca alla fiorentina, or slow-cooked wild boar ragù. Its depth and freshness also elevate aged pecorino cheeses and mushroom risottos. For a regional touch, try pairing it with pappardelle al cinghiale or roast lamb with rosemary and garlic.
For optimal enjoyment, serve this wine at 16-18°C. Decanting for one to two hours will allow the tannins to smooth and the complex aromas—ranging from dark berries to tobacco and Mediterranean herbs—to unfold beautifully in the glass. This is a wine to savor slowly, ideally shared among good company.
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