Villa Antinori Rosso

Climate

The 2014 vintage was characterized by frequent precipitation and mild temperatures during the winter and spring months, leading to an early bud burst. High summer temperatures and continued rainfall slowed the ripening processes slightly and brought the vine cycle back into balance without compromising the health of the crop. The picking of the Sangiovese and the Cabernet began in late September and terminated during the first week of October.

Vinification

The grapes were destemmed and given a light pressing and the must then went into temperature-controlled stainless steel tanks, where it fermented for five to seven days and then remained on its skins for an additional eight to twelve days. The fermentation temperatures were held to a maximum of 82° Fahrenheit (28° centigrade) for the Cabernet and Sangiovese grapes to best favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures peaked at 77° Fahrenheit (25° centigrade) to best conserve aroma. The malolactic fermentation took place during the month of November. The wine was bottled during the month of June in 2016.

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

An intense ruby red in color, the wine shows a complex nose of ripe red berry fruit along with cherries and plums, all well integrated with the spicy sensation of vanilla and pepper created by the aging in oak barrels. The 2014 Villa Antinori Rosso, supple on the palate with soft and velvety tannins, is firm bodied and endowed with a long and tasty finish and aftertaste.

Awards

James Suckling 90/100 USA

Villa Antinori Rosso 2014

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 2014

The 2014 vintage was characterized by frequent precipitation and mild temperatures during the winter and spring months, leading to an early bud burst. High summer temperatures and continued rainfall slowed the ripening processes slightly and brought the vine cycle back into balance without compromising the health of the crop. The picking of the Sangiovese and the Cabernet began in late September and terminated during the first week of October.

The grapes were destemmed and given a light pressing and the must then went into temperature-controlled stainless steel tanks, where it fermented for five to seven days and then remained on its skins for an additional eight to twelve days. The fermentation temperatures were held to a maximum of 82° Fahrenheit (28° centigrade) for the Cabernet and Sangiovese grapes to best favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures peaked at 77° Fahrenheit (25° centigrade) to best conserve aroma. The malolactic fermentation took place during the month of November. The wine was bottled during the month of June in 2016.

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.

An intense ruby red in color, the wine shows a complex nose of ripe red berry fruit along with cherries and plums, all well integrated with the spicy sensation of vanilla and pepper created by the aging in oak barrels. The 2014 Villa Antinori Rosso, supple on the palate with soft and velvety tannins, is firm bodied and endowed with a long and tasty finish and aftertaste.

James Suckling 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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