Antinori Guado al Tasso Matarocchio 2013

The fermentation and maceration took place in stainless steel tanks at temperatures ranging from 25°C to 30°C for a period of 15 to 20 days, during which several pump-overs and oxygenation procedures were carried out at varying intensities, depending on the requirements of each grape variety and each plot of the vineyard. At the time of the first racking, all wines were placed in new oak barrels where, by the end of the year, they had completed malolactic fermentation. After 18 months of aging, the best lots were blended. The wine was then bottled and aged for an additional 10 months before being released to the market.