Tenuta Belguardo was purchased in the 1990s after the Mazzei family identified the potential for producing quality wines on the estate. In line with their philosophy of innovation, the family implemented an intense re-planting programme, carefully selecting grape varieties and clones. The estate is situated in the Maremma between the hills of Grosseto and Montiano, and within the official Morellino di Scansano viticultural zone. The estate is only 10km from the coast which plays an important role in the microclimate of the vineyards which cover 60 hectares and are planted with Sangiovese, Cabernet Sauvignon, Alicante, Vermentino, Cabernet Franc, Syrah and other indigenous varieties.
Vineyards location: 20-50 m (65-165 ft) a.s.l.; S-SW exp.
Soil: Soft and sandy, mainly Sandstone
Training system: Guyot
Nr. of vines per hectare: 6.600 plants
Harvest: Hand picked from September 13th
Fermentation temperature: 15 °C
Bottling: January 2019
Winter was very wet with abundant snowfall in February but later in spring temperatures rose above the seasonal average. April was dry and saw the highest temperatures peaks recorded in the recent decades. Budding, flowering and fruit setting were followed their regular schedule.
In the following months, there was unstable weather with abundant rainfall (especially in April and May) and recorded temperatures above the period average, that did not affect the healthy ripening of the grapes.
During harvest, days were warm and bright, often windy, with good diurnal rnage which ensured a regular harvest and the optimal ripeness of the grapes.
Beginning of the harvest: September 3rd
End of the harvest: October 5th
Rainfalls (sum of rainfall between April 1st and September 30th): 331 mm
Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3991 °C
Evaluation: Very good
With an inviting pale straw yellow colour, the wine impresses with aromas of yellow plums and white peaches with white blossom notes. Medium bodied, the palate has lovely minerality and refreshing acidity.
Seafood, risotto and pasta with vegetables, fish soups, fish stews and grilled fish, fresh cheese, white meats, grilled vegetables