Il Bruciato Antinori 2025

Il Bruciato is a Bolgheri DOC produced by the historic Antinori family at the Guado al Tasso estate in Tuscany. This wine, a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Petit Verdot, is fermented and macerated in stainless steel at a controlled temperature and aged in barrique for several months. A wine that expresses the elegance and power of the Bolgheri terroir

The 2025 vintage in Bolgheri began with a mild and particularly rainy winter. Rainfall was abundant until May, while June was dry and particularly hot, favoring optimal balance in the vineyards, supported by the good water reserves accumulated in the previous months. The summer continued mild, with rainfall above historical averages, but well distributed throughout July, August, and September. Veraison occurred slightly early, about a week, and the grapes ripened uniformly and were characterized by impeccable health.

The harvest began with the Merlot on August 25th, then continued with the Cabernet Franc, Syrah, and Petit Verdot between early and mid-September, and concluded with the Cabernet Sauvignon between September 16th and 19th. Overall, a fresh and highly balanced vintage, characterized by a good water balance, giving the wine good structure and an excellent aromatic profile. In this vintage, intense notes of crunchy red fruits stand out, accompanied by floral and balsamic sensations.

Vinification

Upon arrival at the winery, the selected grapes were destemmed and gently pressed. Fermentation and maceration took place in temperature-controlled stainless steel tanks for approximately 15-20 days at a temperature of 28-30°C. Part of the Merlot and Syrah musts were kept at slightly lower fermentation temperatures to better preserve the varietal aromas. Malolactic fermentation took place partly in barriques and partly in stainless steel tanks, and was completed by the end of the year for all varieties. The Cabernet Sauvignon was then added to the other varieties: the resulting wine was then returned to the barriques, where it aged for at least six months before bottling.