The first vintage of Vermentino to be produced at the Guado al Tasso estate was the 1996. The property is located approximately 50 miles (80 kilometers) to the southwest of Florence near Bolgheri, a medieval hamlet in the upper Maremma area of the Tuscan coast. The estate extends for some 2500 acres (1000 hectares) from the Tyrrhenian Sea to the inland hills. Grapes fermented separately, creating an ample number of different lots of Vermentino in the cellar, all with different aromas and flavors deriving from the varying characteristics of the single vineyard parcels and the ripeness level of the grapes which were picked. Grapes were destemmed and then given a soft pressing. The must went into stainless steel tanks where it fermented at temperatures held to a maximum of 61° Fahrenheit (16° centigrade). The single lots were carefully and systematically evaluated a month after the conclusion of the fermentation and then selected for the composition of the final blend. A luminous straw yellow in color with greenish highlights, the wine shows aromas of minerals, citrus fruit, and flowers, the typical notes of a Bolgheri Vermentino. It is a fresh wine, balanced and with a long and savory finish and aftertaste.