Villa Antinori Rosso

Climate

The growing season was characterized by little rainfall during the winter months and for the entire summer with the exception of the month of April and in early May, when rains assisted the regular growth and development of the vines and grapes. A warm summer led to an early harvest for the Merlot and Syrah towards the beginning of September. The picking of the Sangiovese and the Cabernet Sauvignon, instead, began in late September and concluded in early October. The grapes were healthy and of excellent quality.

Vinification

The harvested grapes were destemmed and given a soft pressing, and the must then went into temperature-controlled stainless steel tanks. Fermentation began a day after pressing and lasted from five to seven days; the wine then macerated on its skins for an additional eight to twelve days. The fermentation temperatures of the Cabernet Sauvignon and Sangiovese, held to a maximum of 82° Fahrenheit (28° centigrade), favored the extraction of color and tannins, while the Syrah and Merlot fermented at maximum temperature of 77° Fahrenheit (25° centigrade) to help preserve aroma. After going through a complete malolactic fermentation during the months of October and November, the wine went into French, Hungarian, and American oak barrels, where it aged for twelve months. The wine was then 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 wine shows intense and complex aromas of ripe red fruit, sweet spices, and dried fruit. The palate, of good body, is round with supple and velvety tannins, the finish long, sustained, and savory.

Awards

James Suckling 91/100 USA Wine Advocate 90+/100 USA

Villa Antinori Rosso 2013

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 2013

The growing season was characterized by little rainfall during the winter months and for the entire summer with the exception of the month of April and in early May, when rains assisted the regular growth and development of the vines and grapes. A warm summer led to an early harvest for the Merlot and Syrah towards the beginning of September. The picking of the Sangiovese and the Cabernet Sauvignon, instead, began in late September and concluded in early October. The grapes were healthy and of excellent quality.

The harvested grapes were destemmed and given a soft pressing, and the must then went into temperature-controlled stainless steel tanks. Fermentation began a day after pressing and lasted from five to seven days; the wine then macerated on its skins for an additional eight to twelve days. The fermentation temperatures of the Cabernet Sauvignon and Sangiovese, held to a maximum of 82° Fahrenheit (28° centigrade), favored the extraction of color and tannins, while the Syrah and Merlot fermented at maximum temperature of 77° Fahrenheit (25° centigrade) to help preserve aroma. After going through a complete malolactic fermentation during the months of October and November, the wine went into French, Hungarian, and American oak barrels, where it aged for twelve months. The wine was then 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 wine shows intense and complex aromas of ripe red fruit, sweet spices, and dried fruit. The palate, of good body, is round with supple and velvety tannins, the finish long, sustained, and savory.

James Suckling 91/100 USA Wine Advocate 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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