Antinori Tenuta Guado al Tasso Il Bruciato 2020

Antinori Tenuta Guado al Tasso Il Bruciato 2020

The 2015 vintage will be recalled as a great year at Montalcino. Winter and spring rainfall, ones capable of supplying excellent reserves of groundwater to the soil, alternated with days of sunshine and breezes which assisted a rapid and homogeneous growth of the grape bunches during the months of May and June. A summer that was generally warm favored a regular ugust 26th and terminated by September 10th, two weeks earlier than in a normal vintage. Upon arrival in the cellars, the grapes were destemmed and given a soft pressing. The fermentation and the period of skin contact between the wine and the skins took place in temperature-controlled stainless steel tanks and lasted from ten to fifteen days at temperatures between 82° and 86° Fahrenheit (28°-30° centigrade). A part of the Merlot and Syrah musts was fermented at lower temperatures to better conserve their varietal aromas. The malolactic fermentation, which took place partly in small oak barrels and partly in stainless steel and was completed, for each and every variety, by the end of the year. The Cabernet Sauvignon was then blended together with the Merlot and Syrah and the resulting wine put back into small oak barrels where it reposed before being bottled.