Villa Antinori Rosso

Climate

From the meteorological point of view, the 2016 vintage was characterized by a spring with frequent rainfall which slowed slightly certain phases of the growth and development of the vines, particularly the flowering. This delay was easily recovered thanks to an excellent summer season, which assisted a balanced growth of the plants: the positive temperature swings from daytime heat to evening and nighttime coolness, above all towards the end of the month August, guaranteed a high-quality ripening. The Merlot harvest began in early September and the picking then continued with the Syrah, Petit Verdot, Sangiovese, and Cabernet.

Vinification

The harvested grapes were destemmed and given a soft pressing, and the must and skins then went into stainless steel fermentation tanks. The fermentation began the day after pressing and lasted from five to seven days, while the additional period of skin contact was a bit longer, from eight to twelve days. The fermentation temperatures did not exceed 82° Fahrenheit (28° centigrade) for the Cabernet, Sangiovese, and Petit Verdot, favoring in this way the extraction solely of color and soft tannins. In the case of the Merlot and Syrah the temperatures were held to a maximum of 79° Fahrenheit (25° centigrade) to better conserve aromatic components. After the malolactic fermentation, which took place in October and November, the wine went into 60 gallon French, Hungarian, and American oak barrels where it aged for approximately a year. Villa Antinori 2016 was bottled from the month of July 2018 on.

Historical Data

Villa Antinori is, above all, an idea, a way of conceiving the production of wine: as evolution and experimentation on the one hand and as fidelity to history and tradition on the other hand. Villa Antinori was created in 1928 by Niccolò Antinori, father of Piero Antinori, as the first Chianti Classico intended to last and improve over time. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori which became a Tuscan IGT (Typical Geographical Indication). The design of the label has remained virtually unaltered over the course of the long history of the wine.

Tasting Notes

The 2016 Villa Antinori offers a deep ruby red in color. The nose is intense and complex, characterized by notes of red fruit coupled with hints of leather, spice, and vanilla. The palate is full bodied and round with supple and velvety tannins together with much length and savor.

Villa Antinori Rosso 2016

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 2016

From the meteorological point of view, the 2016 vintage was characterized by a spring with frequent rainfall which slowed slightly certain phases of the growth and development of the vines, particularly the flowering. This delay was easily recovered thanks to an excellent summer season, which assisted a balanced growth of the plants: the positive temperature swings from daytime heat to evening and nighttime coolness, above all towards the end of the month August, guaranteed a high-quality ripening. The Merlot harvest began in early September and the picking then continued with the Syrah, Petit Verdot, Sangiovese, and Cabernet.

The harvested grapes were destemmed and given a soft pressing, and the must and skins then went into stainless steel fermentation tanks. The fermentation began the day after pressing and lasted from five to seven days, while the additional period of skin contact was a bit longer, from eight to twelve days. The fermentation temperatures did not exceed 82° Fahrenheit (28° centigrade) for the Cabernet, Sangiovese, and Petit Verdot, favoring in this way the extraction solely of color and soft tannins. In the case of the Merlot and Syrah the temperatures were held to a maximum of 79° Fahrenheit (25° centigrade) to better conserve aromatic components. After the malolactic fermentation, which took place in October and November, the wine went into 60 gallon French, Hungarian, and American oak barrels where it aged for approximately a year. Villa Antinori 2016 was bottled from the month of July 2018 on.

Villa Antinori is, above all, an idea, a way of conceiving the production of wine: as evolution and experimentation on the one hand and as fidelity to history and tradition on the other hand. Villa Antinori was created in 1928 by Niccolò Antinori, father of Piero Antinori, as the first Chianti Classico intended to last and improve over time. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori which became a Tuscan IGT (Typical Geographical Indication). The design of the label has remained virtually unaltered over the course of the long history of the wine.

The 2016 Villa Antinori offers a deep ruby red in color. The nose is intense and complex, characterized by notes of red fruit coupled with hints of leather, spice, and vanilla. The palate is full bodied and round with supple and velvety tannins together with much length and savor.

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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