Bolgheri DOC


Cabernet Sauvignon, Merlot, Syrah


The 2017 vintage at Bolgheri, characterized by a mild and dry winter, was distinguished by a precocious bud break in the vineyard. The spring and summer months, tendentially hot, led to an early grape harvest  and a major drop in production, guaranteeing, however, a crop of excellent quality.
Picking began on August 21st with the Merlot grapes and terminated at the end of August with the Syrah and Caberent Sauvignon, all characterized by an excellent acidity and aromatic freshness.


The three grape varieties - Cabernet Sauvignon, Merlot e Syrah – were picked and fermented separately. The grapes were delicately destemmed, given a soft pressing, and then sent to the press for a brief low temperature period of skin contact, approximately three to five hours, in order to obtain a must rich in aromatic precursors. After pressing, the must went into stainless steel fermentation tanks where it was fermented at a temperature held to 61° Fahrenheit (16° centigrade). The various lots were carefully and  systematically evaluated and then assembled. The bottling took place in the month of January, 2018.

Historical data

The Guado al Tasso estate is located some 50 miles (80 kilometers) to the southwest of the city of Florence near the medieval hamlet of Bolgheri, situated near the coast of the Tuscan Maremma. The property, approximately 2500 acres (1000 hectares) in size, stretches from the coat of the Tyrrhenian Sea to the inland hills and includes, in addition to 750 acres (300 hectares) of vineyards, wheat, corn, and sunflower fields along with olive groves.
The wine takes its name from the bandit known as “Scalabrone” who lived in the area in the early 19th century, a sort of local Robin Hood who preyed on ships in the Bolgheri port-canal.

Tasting notes

A light peony pink in color, the wine offers a rich and intense nose of ripe fruit, cherries and raspberries, along with well integrated, subtle, and lively hints of herbs. The palate is fresh and balanced with a fruity and persistent aftertaste.