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Podere Guado al Melo
Atis is Guado al Melo's Bolgheri Superiore DOC: a Cabernet Sauvignon-led blend with Cabernet Franc and Rebo, grown on the cool Segalari slopes and aged two years in oak. The 2021 won Gambero Rosso's Tre Bicchieri: full-bodied, built to cellar.
Guado al Melo publishes a detailed note for Atis: dark currant, blackberry and morello cherry over violet, with sweet tobacco, liquorice, menthol and chocolate, carried by a full body, fresh acidity and smooth tannins.
Guado al Melo's own note opens Atis on blackcurrant, blueberry and blackberry with morello cherry, lifted by violet. Sweet tobacco, liquorice, menthol and a balsamic, chocolatey depth follow, the kind of cool-climate aromatic finesse the estate links to its breezy Segalari valley. The marked day and night temperature swings of the 2021 season show in that perfume.
Violet
Black cherry
Blackberry
Blackcurrant
Eucalyptus
Tobacco
Liquorice
ChocolateOn the palate it is full-bodied yet fresh, the medium-high acidity the estate prizes for balance holding the 14.5% alcohol and Cabernet tannin in check. Tannins are smooth and ripe, a hallmark of the exceptional 2021 Bolgheri vintage, and the 24 months on the lees in non-new oak give texture without new-barrel vanilla. Rebo, a Merlot and Teroldego cross, fills the mid-palate where Merlot once sat in the blend.
The close is long and savoury, menthol and sweet tobacco trailing over a fine, smoky tannic grip that Vivino drinkers single out. It keeps the freshness the cool valley builds in.
This is the estate's flagship terroir red, a serious Bolgheri Superiore for the cellar rather than a weeknight pour; the 2021 took Gambero Rosso's Tre Bicchieri and rates 4.2 on Vivino across its early ratings. Decant it and serve at 18°C with red meat or game.
One UK listing currently tracks the 2021 at £55 a 750ml bottle. That is modest for a Bolgheri Superiore carrying Gambero Rosso's Tre Bicchieri, where the icon estates sell for two to three times as much.
Scored for a structured, oak-aged Bolgheri Superiore: strong on cellar potential and special-occasion weight, lighter on everyday and beginner-friendly drinking.
Cabernet-led, around 36 months ageing before release, marked acidity and ripe tannin from a milestone 2021 vintage; built to hold 15 to 20 years.
Premium Bolgheri Superiore with Tre Bicchieri pedigree and cellar weight; a natural special-occasion and gifting red.
Structured Cabernet-based Bolgheri Superiore with firm tannin and fresh acidity; superb with red meat and game, less flexible across lighter dishes.
At £55 it undercuts Bolgheri's icon estates for a Gambero Rosso Tre Bicchieri Superiore from the exceptional 2021 vintage; strong quality per pound at the fine-wine tier.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Bolgheri denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Compare tracked offers from verified retailers at a glance. Stock is shown only where the retailer exposes it. Logos, sale pricing, and the strongest offer are surfaced first.
Critics call 2021 a milestone Bolgheri vintage. Intense winter rains carried the vines through a dry, well-ventilated summer with cool nights, giving ripe tannins, marked acidity and decades of ageing potential.
2021 was a milestone Bolgheri vintage. Intense winter rains carried the vines through a dry, well-ventilated summer with cool nights, giving Atis ripe tannins, marked acidity and the balance for long ageing; Guado al Melo finished harvest on 1 October 2021.
2021 was a milestone Bolgheri vintage. Intense winter rains carried the vines through a dry, well-ventilated summer with cool nights, giving Atis ripe tannins, marked acidity and the balance for long ageing; Guado al Melo finished harvest on 1 October 2021.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Guado al Melo is run by the Scienza family, with viticulture professor Attilio Scienza behind it. Atis comes from hand-harvested micro-parcels on alluvial, pebble-rich soils in the estate's cool Segalari valley.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Bolgheri is in the DOC tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Bolgheri falls within Tuscany , covering Livorno.
Bolgheri is among Italy's costliest appellations to farm. Atis comes from the estate's own hillside parcels in the cool Segalari valley at Castagneto Carducci, where land prices and low yields set a high baseline.
Guado al Melo harvests and ferments each homogeneous vineyard micro-particle on its own before blending, an artisan, labour-heavy method the estate documents on its technical sheet.
Roughly 24 months in non-new oak on the lees with weekly stirring, bottled unfiltered, then 12 months more in bottle. That ties up capital and cellar space long before the wine can be sold.
The 2021 won Gambero Rosso's Tre Bicchieri, and the estate is led by viticulture professor Attilio Scienza's family. That track record supports a premium over generic Bolgheri reds.
Atis sits below Sassicaia, Ornellaia and Guado al Tasso in fame, so at £55 it undercuts those blue-chip Bolgheri neighbours that sell for two to three times as much.
As a still wine at 14.5% ABV it carries £2.67 of HMRC alcohol duty (2026) plus 20% VAT; on the £55 UK price that is roughly £11.80 of tax before any retailer margin.
The producer points Atis at red meat, game and mature cheese. Its grip and 14.5% structure cut through fat and stand up to slow-braised and chargrilled dishes.
Atis carries firm Cabernet tannin, and the protein and fat of a rare bistecca or a slow brasato bind to it, leaving the wine smoother and the meat cleaner. Its freshness then resets the palate between rich, fatty bites.
Try with: Fiorentina steak · Brasato al Barolo · Ossobuco alla Milanese · More pairings →
Full body meets full body: Atis has the weight and dark-fruit depth to match gamey, iron-rich meats without being flattened. Its menthol and tobacco notes echo the herbs and forest character of venison and feathered game.
Try with: Venison Stew · Roast Pheasant · Roast Duck · More pairings →
The wine's acidity and tannin cut through the marbling of a ribeye or fillet, stopping rich red meat from coating the palate. At 14.5% it has the structure to stand beside a charred crust.
Try with: Ribeye steak · Fillet steak · Sirloin steak · More pairings →
Atis shows liquorice, sweet tobacco and a balsamic, menthol lift that bridges to herb-scented lamb and long-cooked meat sauces. The savoury depth of a Lucanian lamb ragu or a barolo-braised dish mirrors the wine's tertiary side.
Try with: Agnello Ragu Lucano · Brasato al Barolo · Ossobuco alla Milanese · More pairings →
Mature, salty cheese softens the perception of tannin and lets Atis show its fruit; the producer recommends it with aged cheeses. Hard sheep and cow milk cheeses have the intensity to meet the wine's structure.
Try with: Pecorino sardo e pan carasau · Strong cheddar cheese · Cheese board
High-tannin reds at 14.5% like Atis amplify chilli heat and turn bitter against sugary glazes, so they fight fiery Sichuan, vindaloo and sweet-and-sour cooking. Keep it for savoury, meaty plates instead.
Skip with: Szechuan beef · Lamb bhuna · Peking duck · Crispy chilli beef · Pairing guide →
Stored lying down in a dark, cool place, Atis 2021 should reward ten to twenty years. The estate frames it as an important red with a very long life ahead of it.
Peak around 2031. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Cabernet-led, around 36 months ageing before release, marked acidity and ripe tannin from a milestone 2021 vintage; built to hold 15 to 20 years.
£55.00 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 11 Aug 2026, 18:44 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighNotes published by the producer, quoted with attribution.
Confidence · HighFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumAtis is a Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Rebo. Rebo is an Italian cross of Merlot and Teroldego, which the estate now uses in place of Merlot because it copes better with the warming Bolgheri climate.
Yes. Atis is a Bolgheri DOC Superiore, made at Podere Guado al Melo in Castagneto Carducci on the Tuscan coast, from estate vineyards on the cool Segalari slopes.
2021 is an exceptional Bolgheri vintage. Atis 2021 drinks well on release and should hold around 15 to 20 years, with a drinking window of roughly 2025 to 2041 and a peak near 2031.
Red meat and game. Try it with bistecca alla fiorentina, brasato, venison and other rich, savoury dishes, plus mature hard cheeses such as aged pecorino.
Hand-harvested micro-parcels are vinified separately, then the wine ages about 24 months in non-new oak on the lees with weekly stirring, is bottled unfiltered, and rests at least 12 months more in bottle before release.
The 2021 vintage earned Gambero Rosso's Tre Bicchieri. Earlier vintages drew a 93-point Wine Spectator score for the 2013 and recognition from AIS, Veronelli and Bibenda.
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