Villa Antinori Rosso 2012
Climate
A vintage characterized by scarce rainfall during the winter and the entire summer with the exception of April and the first days of May, a period in which precipitations guaranteed a normal growth and development of the vines. A hot summer led to an early harvest of the Merlot and Syrah grapes. The picking of the Sangiovese and the Cabernet Sauvignon, instead, began in late September and terminated in early October. The grapes were healthy and of excellent quality even if previsions before the harvest began had been less optimistic than usual.
Vinification
The grapes were destemmed and pressed, and the must went into temperature-controlled fermentation tanks. The fermentation began a day after pressing and lasted from five to seven days; skin contact, however, continued for an additional eight to twelve days Fermentation temperatures were kept to a maximum of 82° Fahrenheit (28° centigrade) for the Sangiovese and Cabernet Sauvignon to favor an extraction of color and soft tannins. The Merlot and Syrah, instead, were fermented at maximum temperatures of 77° Fahrenheit (25° centigrade) to conserve as well as possible the aromas. The wine was put through a complete malolactic fermentation in October and November and then went into French, Hungarian, and American oak barrels, where it aged for twelve months. Bottling was followed by an additional eight month period of bottle aging before release.
Tasting Notes
Ruby red in color, the wine shows intense and complex aromas of ripe red fruit, sweet spices, dried fruit and nuts. Firm bodied on the palate, the wine is round with supple and velvety tannins. The finish and aftertaste are long and savory.
The Wine
Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.
The History
Back in 1928, Niccolò Antinori decided to christen this wine Villa Antinori, in honor of the family’s eponymous villa; it was a reflection of his own personal interpretation of Chianti Classico’s and Tuscany’s unique identity.
The Style
Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.
The design
The label’s design represents our concept of home, our territory and Tuscany. “The French have châteaux, but we have Villas!” Niccolò Antinori cheerfully explained his choice for the illustration on the front label, an innovative design that broke with more traditional packaging conventions of that time.
Villa del Cigliano
Villa del Cigliano, located in the gently rolling hillsides of San Casciano Val di Pesa, in the province of Florence, has always been a symbol of strong family relationships; the villa has watched over the lives of generations of Antinori family members since 1546, the year Alessandro di Niccolò Antinori became the owner of the property.
Climate
A vintage characterized by scarce rainfall during the winter and the entire summer with the exception of April and the first days of May, a period in which precipitations guaranteed a normal growth and development of the vines. A hot summer led to an early harvest of the Merlot and Syrah grapes. The picking of the Sangiovese and the Cabernet Sauvignon, instead, began in late September and terminated in early October. The grapes were healthy and of excellent quality even if previsions before the harvest began had been less optimistic than usual.
Vinification
The grapes were destemmed and pressed, and the must went into temperature-controlled fermentation tanks. The fermentation began a day after pressing and lasted from five to seven days; skin contact, however, continued for an additional eight to twelve days Fermentation temperatures were kept to a maximum of 82° Fahrenheit (28° centigrade) for the Sangiovese and Cabernet Sauvignon to favor an extraction of color and soft tannins. The Merlot and Syrah, instead, were fermented at maximum temperatures of 77° Fahrenheit (25° centigrade) to conserve as well as possible the aromas. The wine was put through a complete malolactic fermentation in October and November and then went into French, Hungarian, and American oak barrels, where it aged for twelve months. Bottling was followed by an additional eight month period of bottle aging before release.
Historical Data
Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.
Tasting Notes
Ruby red in color, the wine shows intense and complex aromas of ripe red fruit, sweet spices, dried fruit and nuts. Firm bodied on the palate, the wine is round with supple and velvety tannins. The finish and aftertaste are long and savory.
Scheda
Villa Antinori
Villa Antinori was first of all an idea, a plan that envisioned the winemaking process: research and development on one side and historical heritage on the other. Villa Antinori is an important corner stone as its name is associated with over 100 years of history. At the same time it represents ongoing progress. The one essential principle is continuous research for increasingly higher quality standards. This idea produced two different wines that share a common passion for quality: Villa Antinori Rosso and Villa Antinori Bianco. Villa Antinori was originally produced in 1928 by Marchese Niccolò Antinori as a Chianti Classico that could age and that would improve over time. Soon after, Villa Antinori was found in the most prestigious cellars in embassies, royal houses, important hotels and restaurants. In 1931, Villa Antinori Bianco was made from traditional Trebbiano grapes. In the 1980’s a small percentage of Chardonnay was added in order to give the wine better structure.
Ryder Cup Official Supplier
The historical Villa Antinori wine has been chosen as the Official Wine Supplier for the 2023 Ryder Cup in Rome, the world's greatest golf event. “Being a golfer myself, it's a source of great pride for me and my family to partner with the Ryder Cup for this very important sporting event. Being chosen to accompany the Ryder Cup along this journey with Villa Antinori, our most historical wine and a symbol of Tuscany and quality, perfectly pairs with the great history and significance of this event. Created just one year apart, both Villa Antinori and the Ryder Cup have been sharing the same values and excellence for almost 100 years.” Cit. Piero Antinori, Honorary President of Marchesi Antinori. Visit the website | rydercup.com
Antinori Estates
Estates in Italy
