Matarocchio Bolgheri DOC - Tenuta Guado al Tasso (Antinori)

Matarocchio Bolgheri DOC - Tenuta Guado al Tasso (Antinori)With Tenuta Guado al Tasso (Antinori) Matarocchio Bolgheri, a first-class red wine finds its way into the glass. It presents a wonderfully dense, purple-red color. At the rim, there is also a transition in color towards garnet red. On the nose, this Tenuta Guado al Tasso (Antinori) red wine reveals all kinds of sour cherries. As if that were not already impressive, additional aromas such as licorice and juniper berry are contributed by maturation in small wooden barrels. Tenuta Guado al Tasso (Antinori) Matarocchio Bolgheri presents itself to the connoisseur pleasantly dry. This red wine never appears coarse or lean, but rather rounded and smooth. On the palate, this powerful red wine is characterized by an exceedingly silky texture. The finish of this matured red wine from the wine-growing region of Tuscany, more precisely from Bolgheri DOC, finally delights with a remarkable length. Vinification of Matarocchio Bolgheri by Tenuta Guado al Tasso (Antinori) This wine clearly places its focus on a single grape variety, namely Cabernet Franc. For this wonderfully powerful varietal wine from Tenuta Guado al Tasso (Antinori), only immaculate grapes were used. Once perfect physiological ripeness is ensured, the grapes for Matarocchio Bolgheri are harvested exclusively by hand, without the aid of rough and less selective machinery. After harvesting, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After fermentation is complete, the powerful Matarocchio Bolgheri is aged for another 18 months in French oak barriques. Food recommendation for Tenuta Guado al Tasso (Antinori) Matarocchio Bolgheri This Italian red wine is best enjoyed at a tempered 15 - 18°C. It is perfectly suited as an accompanying wine to stuffed cabbage rolls, vegetable couscous with beef meatballs, or lamb ragout with chickpeas and dried figs.