Villa Antinori Rosso

Climate

The 2015 vintage was characterized by a mild winter with occasional but abundant rainfall; springtime, warm and without any return of lower temperatures, assisted the vines in a regular growth thanks as well to the reserves of ground water accumulated during the winter. The summer season, warm and dry, favored a gradual but balanced period of ripening, and the grapes, at harvest time, showed not only a proper sugar content but excellent structuring and aromatic elements as well. The picking began with the Merlot and Syrah during the first week of September and continued in mid-September with the Petit Verdot and Sangiovese.

Vinification

The grapes were given a soft destemming and pressing and the must then went into temperature-controlled fermentation tanks where it first fermented for five to seven days and then remained on its skins for a further eight to twelve day period. The fermentation of the Cabernet, Sangiovese, and Petit Verdot grapes never exceeded 82° Fahrenheit (28° centigrade) to favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures remained at 77° Fahrenheit (25° centigrade) to best conserve aroma. The wine was put through a complete malolactic fermentation during the months of October and November, and it then went into small barrels coopered from French, Hungarian, and American oak, where it aged for approximately a year.

Historical Data

Villa Rosso was first produced in 1928 by Marquis Niccolò Antinori, father of Piero Antinori, as the very first Chianti Classico intended to age and improve over time. In 2001, Piero Antinori inaugurated a new phase in the history of the wine, which then became a Tuscan IGT, made from a selection of the finest grapes of the various Antinori family estates in Tuscany. The design of the label has remained unaltered since 1928 with only the very slightest modifications in 1990 and in 2001.

Tasting Notes

Villa Antinori shows an intense ruby red color, and its nose is a complex one: there is red fruit, cherries and plums along with berry fruit and mint, well balanced with the sensations of spices and vanilla from the oak barrels. The palate is round and is endowed with supple and velvety tannins as well as a long and savory finish and aftertaste.

Villa Antinori Rosso 2015

The Wine

Villa Antinori was introduced in 1928 by Marchese Niccolò Antinori, father of Marchese Piero Antinori, as the first Chianti Classico that could age and that would improve over time. In 2001, Piero Antinori inaugurated a newer interpretation of Villa Antinori that is labeled with the appellation Toscana IGT (Indicazione Geografica Tipica) produced with the finest selection of grapes coming exclusively from farms owned in Tuscany. The label design has remained unchanged.

Villa Antinori Rosso 2015

The 2015 vintage was characterized by a mild winter with occasional but abundant rainfall; springtime, warm and without any return of lower temperatures, assisted the vines in a regular growth thanks as well to the reserves of ground water accumulated during the winter. The summer season, warm and dry, favored a gradual but balanced period of ripening, and the grapes, at harvest time, showed not only a proper sugar content but excellent structuring and aromatic elements as well. The picking began with the Merlot and Syrah during the first week of September and continued in mid-September with the Petit Verdot and Sangiovese.

The grapes were given a soft destemming and pressing and the must then went into temperature-controlled fermentation tanks where it first fermented for five to seven days and then remained on its skins for a further eight to twelve day period. The fermentation of the Cabernet, Sangiovese, and Petit Verdot grapes never exceeded 82° Fahrenheit (28° centigrade) to favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures remained at 77° Fahrenheit (25° centigrade) to best conserve aroma. The wine was put through a complete malolactic fermentation during the months of October and November, and it then went into small barrels coopered from French, Hungarian, and American oak, where it aged for approximately a year.

Villa Rosso was first produced in 1928 by Marquis Niccolò Antinori, father of Piero Antinori, as the very first Chianti Classico intended to age and improve over time. In 2001, Piero Antinori inaugurated a new phase in the history of the wine, which then became a Tuscan IGT, made from a selection of the finest grapes of the various Antinori family estates in Tuscany. The design of the label has remained unaltered since 1928 with only the very slightest modifications in 1990 and in 2001.

Villa Antinori shows an intense ruby red color, and its nose is a complex one: there is red fruit, cherries and plums along with berry fruit and mint, well balanced with the sensations of spices and vanilla from the oak barrels. The palate is round and is endowed with supple and velvety tannins as well as a long and savory finish and aftertaste.

Villa Antinori

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.

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