Guado al Melo
Bolgheri Superiore Atis 2022
| Denomination | DOC Bolgheri Rosso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Rebo |
| Aging | Maturation for approximately 24 months in used wooden barrels on the fine lees with weekly bâtonnage; 4 months in stainless steel after blending; followed by approximately 12 months of bottle ageing under optimal conditions. |
- Composition: Bolgheri Superiore with Cabernet Sauvignon, Rebo and Cabernet Franc
- Nose: aromas of black fruits, morello cherry, liquorice, spices and menthol
- Palate: enveloping body, good freshness, soft tannins and persistence
- Production: vinified in micro-plots; 24 months in used barrels; unfiltered
- Serving: 18°C, decant for one hour; excellent for dishes with bold flavours
Description
What type of wine it is
Atis by Guado al Melo is a red wine that expresses all the strength of the Tuscan territory. This Bolgheri Superiore comes from a skilful blend of Cabernet Sauvignon, Rebo and Cabernet Franc, offering an olfactory profile dominated by small black fruits, morello cherry and nuances of liquorice and menthol. On the palate, it is structured and complex, characterised by a full body, a vibrant freshness and smooth tannins that promise remarkable longevity. The winery's artisanal approach is reflected in careful vinification and slow ageing in barrels, which results in a deep, harmonious and very persistent drink.
Where it comes from
The wine comes to life along the Tuscan coast, in Castagneto Carducci, where the vineyards dwell on the slopes of the Segalari hill. The valley, crossed by the Fossa di Bolgheri stream, enjoys a favourable mild Mediterranean climate, kept dry and constantly ventilated by sea breezes. The roots reach deep into alluvial soils, deep and perfectly drained, with a sandy-clay matrix. The presence of pebbles, limestone and volcanic rock gives complexity to the grapes, favoured by marked summer temperature fluctuations that ensure slow and regular ripening for the plants.
How it is produced
Vinification begins by working each micro-plot separately, a technique that enhances the nuances of the terroir. The de-stemmed and gently pressed grapes undergo maceration on the skins for about two weeks, supported by continuous manual pumping over. The wine then matures for twenty-four months in used barrels, enriching the structure by resting on the fine lees through weekly bâtonnage. Natural decantation by means of racking allows the product to remain unfiltered. The final blend then stays for four months in steel tanks, to conclude the ageing process by resting for a long time in perfect conditions.
History and interesting facts
The prestigious Bolgheri Superiore Atis celebrates the ancient Etruscan roots of the territory, paying a fascinating tribute to the eponymous mythological king, grandson of Zeus. Its elegant label depicts the evocative married vine, an ancient Etruscan-Roman cultivation method that remained part of Italian tradition, becoming over time the perfect symbol of eternal love. This majestic red wine was first produced in the year two thousand and three. The vintage boasts prestigious awards of excellence, including the renowned Gambero Rosso three Red Glasses and the Veronelli three Gold Stars.
Awards
-
2022
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2022
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1999
- Oenologist: Michele Scienza
- Bottles produced: 120.000
- Hectares: 15
Historical figures and documents report that these areas have been cultivated as vineyards at least since the mid-1800s. They were part of a great estate that with the 20th century was broken up, with the parcels passing from hand to hand until they arrived in our hands in 1998.
This passage of properties had left this particular parcel without a name. Examining historical maps, we discovered the toponym "Guado al Melo," or Ford at the Apple Tree, which was a ford across the Fossa di Bolgheri stream that forms the Northern boundary of our property. And thus Guado al Melo it became, testifying to our bond with the area. In 1999, we re-planted the vineyards, and in 2005 we completed the construction of the current wine cellar. Read more
| Name | Guado al Melo Bolgheri Superiore Atis 2022 |
|---|---|
| Type | Red green still |
| Denomination | Bolgheri DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Rebo |
| Country | Italy |
| Region | Tuscany |
| Vendor | Guado al Melo |
| Story | History and interesting facts The prestigious Bolgheri Superiore Atis celebrates the ancient Etruscan roots of the territory, paying a fascinating tribute to the eponymous mythological king, grandson of Zeus. Its elegant label depicts the evocative married vine, an ancient Etruscan-Roman cultivation method that remained part of Italian tradition, becoming over time the perfect symbol of eternal love. This majestic red wine was first produced in the year two thousand and three. The vintage boasts prestigious awards of excellence, including the renowned Gambero Rosso three Red Glasses and the Veronelli three Gold Stars. |
| Origin | Bolgheri Hills, Castagneto Carducci (province of Livorno), Tuscany, Italy |
| Climate | Mild, dry and windy Mediterranean |
| Soil composition | Alluvial soils, deep and well-drained, with a sandy-clay matrix, rich in pebbles, limestone and volcanic rock. |
| Harvest | From mid to late September |
| Fermentation | About two weeks |
| Production technique | Artisanal winemaking for micro-parcels vinified separately; grapes destemmed and gently crushed; maceration for approximately 2 weeks with manual pump-overs; maturation for about 24 months in used barrels on the fine lees with weekly bâtonnage; natural decanting through racking (unfiltered wine); subsequent ageing in stainless steel and in bottle. |
| Wine making | Artisan winemaking with micro-parcels processed separately: grapes are destemmed and gently crushed, followed by fermentation with maceration for approximately 2 weeks and manual pump-overs; maturation for about 24 months in used barrels on the fine lees with weekly stirring; natural settling through racking (unfiltered wine); after blending, ageing in stainless steel and a subsequent long rest in the cellar. |
| Aging | Maturation for approximately 24 months in used wooden barrels on the fine lees with weekly bâtonnage; 4 months in stainless steel after blending; followed by approximately 12 months of bottle ageing under optimal conditions. |
| Total acidity | 5.72 gr/L |
| Residual sugar | 0.65 gr/L |
| Dry extract | 31.9 gr/L |
| Allergens | Contains sulphites |