Antinori Tenuta Guado al Tasso Il Bruciato 2024
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The Land
Bolgheri sits on the Tuscan coast about 100 kilometers southwest of Florence, in the Upper Maremma, encircled by hills in a formation locals call the "Bolgheri amphitheater." Guado al Tasso covers 1,000 hectares, with roughly 320 planted to vine and the rest given to wheat, sunflowers, and olive groves. Soils are alluvial, ranging from sandy clay to silty clay, with pockets of the coarse gravel known locally as scheletro. Sea breezes off the nearby Tyrrhenian keep summer heat in check and moderate winter cold, and that maritime influence, more than elevation, defines Bolgheri's structured, fruit-forward reds. Bolgheri DOC was only established in 1994, but the region is now one of Italy's most closely watched for Bordeaux-style blends.
The Wine
Il Bruciato draws on Cabernet Sauvignon, Merlot, Syrah, and other Bordeaux varieties from across Guado al Tasso's vineyards. Fruit is destemmed and gently crushed, then fermented and macerated on the skins in temperature-controlled stainless steel for 15 to 20 days at 28 to 30°C, with a portion of the Merlot and Syrah kept cooler to protect their aromatics. Malolactic fermentation runs in both barrique and stainless steel, finishing by year's end; the blend then returns to barrique for at least six months before bottling. The 2024 season brought early budbreak, a cool wet spring, and a hot dry summer, with harvest running from late August (Merlot) into late September (Cabernet Sauvignon), interrupted by scattered rain that helped preserve freshness. The wine is intense ruby red, with raspberry and cherry fruit, vanilla, tobacco, and a faint note of cotton candy on the nose, filling out to a fresh, persistent palate with a fruit-driven finish.
The People
Il Bruciato was first made in 2002, in what the estate calls one of the toughest vintages Guado al Tasso had seen, created to give Bolgheri's terroir a wine of its own outside the flagship Guado al Tasso label. The blend and the specific vineyard plots dedicated to it have shifted over the years as the estate identified which parcels suit the wine best. Guado al Tasso is one of the Antinori family's Tuscan estates, part of a winemaking history that traces back to 1385, and the property is considered a benchmark for the modern Bolgheri style alongside neighbors like Sassicaia and Ornellaia.
Food Pairing
Grilled sausages with fennel and peppers, a Tuscan-style bistecca, pizza with pepperoni and calabrian chili, roasted chicken with olives, or a tomato-based pasta with pancetta. The wine's fresh acidity and fine-grained tannins mean it doesn't need a special occasion to open, and it has enough structure to stand up to the grill.
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Tuscany is one of Italy’s most iconic wine regions, anchored by historic regions like Chianti and Montalcino, where Sangiovese thrives in clay-limestone soils and varying elevations. Chianti Classico produces medium-bodied, savory reds, while Montalcino’s warmer, drier conditions give rise to the powerful and long-lived Brunello. Along the Tuscan coast, regions like Bolgheri emerged in the late 20th century with the rise of Super Tuscans—often blends of international varieties like Cabernet Sauvignon and Merlot grown in marine-influenced soils. While overwhelmingly known for red wines, Tuscany is also home to great classic whites grown in San Gimignano and modern whites often made with French grape varieties.
