Villa Antinori Rosso

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 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

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.

Villa Antinori Rosso 2012

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 2012

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.

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.

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.

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.

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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