The Harvest and the Production Process
Climate
The 2021 season was characterized by mild and rather rainy winter weather, only at the beginning of April did one brief cold spell affect the area. These climatic conditions led to an early spring which saw limited rainfall and slightly warmer temperatures. Overall, summer was hot and dry and only at the end of August did several rain showers provide necessary water resources for the drupes to progress and ripen. The olive harvest began during the last half of October, slightly later than seasonal averages, and was completed at the beginning of November.
Olive Sources
All our olives are grown on the Pèppoli estate located in the Chianti Classico area in the township of San Casciano Val di Pesa, at an altitude of 300 – 350 meters above sea level (984 - 1150 feet). The estate extends over a total area of approximately 100 hectares (247 acres) of which 27 (67 acres) are planted with olive groves. The soil is rich in marine deposits from the Pliocene era.
Historical data
The Péppoli olive oil is organic. In 1994, the estate decided to organize its production on the basis of the principles of organic agriculture, according to which products derived from chemical synthesis are not be utilized either for control of pests and plant diseases or for fertilizing. After a two-year period of time – that which is required by current legislation, one supervised by the Consortium for the Control of Biological Production, an organism authorized by the Italian Ministry for Agriculture and Forest Resources - during which cultivation was converted from conventional to organic practices and procedures, it was finally possible, in 1996, to obtain “biological certification” for the Pèppoli olive oil.
The Harvest and the Production Process
The olives were picked from selected olive groves and harvested exclusively by hand before reaching full maturity then sent to the oil mill. Crushing took place within 12 hours of arrival at the mill. The production process began with the removal of leaves and stems with a mechanical separator then the olives were grinded into a paste with a hammermill. The paste was malaxed at a temperature of 20-22 °C (68-72 °F) for period of time that varied between 10 to 15 minutes to allow small oil droplets to aggregate into larger ones; they were separated from the paste and the oil was then extracted by decanter centrifugation. The extraction process was conducted at a low temperature, without the addition of water, to enhance the organoleptic and aromatic qualities. The extracted oil was meticulously selected to guarantee optimal quality and then stored in small stainless-steel tanks hermetically sealed under an inert gas atmosphere, protecting the oil from oxidation and other contaminants. Pèppoli EVOO was bottled in our in-house oil mill in two formats: 0.500 lt. and 0.250 lt.
Tasting Notes
Pèppoli extra virgin olive oil is bright green in color. On the nose it is intense, fragrant and pungent. The palate is undeniably lively; fruity and harmonious with great balance structure with a typical and pronounced piquant finish.
Certifications
Codice Organismo di Controllo CCPB: IT BIO 009 – 8197 Autorizzazione D.M. MIPAAF n°26023 del 28-12-2007
Climate
The 2021 season was characterized by mild and rather rainy winter weather, only at the beginning of April did one brief cold spell affect the area. These climatic conditions led to an early spring which saw limited rainfall and slightly warmer temperatures. Overall, summer was hot and dry and only at the end of August did several rain showers provide necessary water resources for the drupes to progress and ripen. The olive harvest began during the last half of October, slightly later than seasonal averages, and was completed at the beginning of November.
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.
In Honor of the Monaldeschi della Cervara Family
The wine’s name honors the Monaldeschi della Cervara family who was the historic owner of Castello della Sala in the XVI century.
An old railway station
The Vignaferrovia vineyard takes its name from a characteristic old nineteenth century railway station still located a short distance from the vines.
Grown in an area with Great Potential
Poggio alle Nane comes from a winegrowing area well known for its production of high quality wines, an area in which both Cabernet and Carménère best express their characteristics.
A red amidst whites
At Castello della Sala, an area historically important for white wines, Pinot Nero offers an authentic and typical expression of its variety with a strong territorial character.
An ancient grape variety
Aleatico, an old and traditional Tuscan grape variety grown since Etruscan times, is able to give a modern expression of itself in this unique territory.
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.
The Design
The label was designed by Silvio Coppola in 1974 for the release of Tignanello 1971. The idea to commission this artist was discussed at an event at Castello della Sala in 1973. Silvio Coppola was an important Italian graphic and interior designer who was famous for his minimalist lighting fixtures and austere furniture but also for book cover designs for Italian publishing company Feltrinelli. Silvio Coppola was the perfect match for the job.
The Bolgheri Amphitheater
The Guado al Tasso estate’s most characteristic geographic feature is the Bolgheri Amphitheater, a beautiful plain encircled by rolling hillsides that faces the Tyrrhenian Sea. The shape of the territory creates a unique microclimate with beneficial temperature fluctuations. The estate’s vineyards are located at the foot of the amphitheater, an optimal position as cold nocturnal breezes cool down the vines. These particular climatic conditions give the grapes pronounced aromas and guarantee a perfect ripening of the berries.
The Barrique
Cervaro della Sala was one of the first Italian white wines to have malolactic fermentation and aging take place in barriques.
The Name
Poggio alle Nane’s name comes from the area where its vines grow. Duck breeding farms once existed and the name “Nane” is local dialect for duck. The vineyards extend from the hillside to the lake that are still part of the property.
Rocky soils
The Vignaferrovia vineyard grows on rocky, gravelly soils, a condition that naturally limits the grapevine’s growth rate and enhances the quality of the berries.
Winding vineyards
The 4 hectares (10 acres) of Pinot Nero grow along the hillsides shaping the landscape into a series of sinuous terraced vineyards.
A single letter symbol
“A” represents in one single letter the combination of the estate’s initials, Fattoria Aldobrandesca, and the grape’s variety, Aleatico.
The Signature
Marchese Piero Antinori, the current Honorary President, decided to have his father, Niccolò Antinori, sign the label as a sign of recognition for his father’s confidence in him.
Te Duce Proficio
Guado al Tasso added the Antinori family’s historic family crest on the capsules.
The Concept
The idea behind Cervaro della Sala was to craft a white wine able to age over time.
Sea breezes
Southwestern vineyard exposure allows sea breezes to mitigate hot summer temperatures and limit heat spikes.
Understanding nature
The particularly hot climate of Castello della Sala has forced agronomists to invent new ways to protect the grapes from the hot summer sun. The vines’ shoots are allowed to grow in length and are then folded over the plant so its leaves can shade the Pinot Nero grape clusters.
A Pursuit for Balance
“A” was crafted following the family’s pursuit for exceptional balance between Aleatico’s pronounced character and the unique qualities of the estate’s volcanic soils.
Te Duce Proficio
The historic family crest of the Antinori family
A Tribute to the Della Gherardesca Family
Guado al Tasso designed a label with the Della Gherardesca family crest and the initials DG as a tribute to the former estate owners.
The Enologist
In 1985, Renzo Cotarella, who was chief enologist at Castello della Sala at that time, made the first vintage of Cervaro della Sala.
A personal interpretation
The Antinori family wanted to give their own deeply personal interpretation of the historic wine, Brunello di Montalcino.
The Sun
Tignanello’s stylized “Sun” by Silvio Coppola
Antinori Estates
Estates in Italy
