Villa Antinori Rosso

Climate

The 2011 vintage was characterized by an early bud-burst, flowering, and bud set. The rain which fell during a few days of the flowering slightly limited the subsequent bud set. Temperatures, which previously had been on the cool side, began to rise after the second week of July and, from early August until early October, high temperatures and a total absence of rainfall led to a harvest well in advance of the normal schedule, one which began at the end of August with the Merlot and Syrah. Picking of the Cabernet and Sangiovese, instead, began in mid-September and was completed by the end of the month.

Vinification

The harvested grapes were destemmed and softly pressed and the must then sent to temperature-controlled stainless steel tanks. The fermentation itself began the day after pressing and lasted from five to seven days; skin contact, instead, lasted eight to twelve days. The fermentation temperatures of the Cabernet Sauvignon and Sangiovese were limited to a maximum of 82° Fahrenheit (28° centigrade) in order to better extract color and soft tannins, while the fermentation temperatures of the Merlot and Syrah were kept to a maximum of 77° Fahrenheit (25° centigrade) to better conserve aroma and fragrance. 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 was aged for twelve months. In the final phase, the wine was bottled and given an additional eight months of bottle aging before commercial release.

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

An intense ruby red in color, the aromas are equally intense and complex with notes of ripe plums, sweet spices, and dried fruit. On the palate, the 2001 Villa Rosso shows a firm body, supple and velvety in its tannins, long on the flow, and savory on the finish and aftertaste.

Awards

Wine Spectator 90/100 USA

Villa Antinori Rosso 2011

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 2011

The 2011 vintage was characterized by an early bud-burst, flowering, and bud set. The rain which fell during a few days of the flowering slightly limited the subsequent bud set. Temperatures, which previously had been on the cool side, began to rise after the second week of July and, from early August until early October, high temperatures and a total absence of rainfall led to a harvest well in advance of the normal schedule, one which began at the end of August with the Merlot and Syrah. Picking of the Cabernet and Sangiovese, instead, began in mid-September and was completed by the end of the month.

The harvested grapes were destemmed and softly pressed and the must then sent to temperature-controlled stainless steel tanks. The fermentation itself began the day after pressing and lasted from five to seven days; skin contact, instead, lasted eight to twelve days. The fermentation temperatures of the Cabernet Sauvignon and Sangiovese were limited to a maximum of 82° Fahrenheit (28° centigrade) in order to better extract color and soft tannins, while the fermentation temperatures of the Merlot and Syrah were kept to a maximum of 77° Fahrenheit (25° centigrade) to better conserve aroma and fragrance. 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 was aged for twelve months. In the final phase, the wine was bottled and given an additional eight months of bottle aging before commercial release.

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.

An intense ruby red in color, the aromas are equally intense and complex with notes of ripe plums, sweet spices, and dried fruit. On the palate, the 2001 Villa Rosso shows a firm body, supple and velvety in its tannins, long on the flow, and savory on the finish and aftertaste.

Wine Spectator 90/100 USA

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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