Villa Antinori Rosso

The Wine

Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.

Historical Data

Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.

Villa Antinori Rosso 2017

The Wine

Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.

Villa Antinori Rosso 2017

The 2017 growing season was marked by higher than average temperatures and dry climatic trends, interrupted by occasional but substantial rain showers. These conditions prompted early bud break and anticipated all subsequent stages of vine development, limiting its vigor. Harvesting activities began earlier than in 2016. Picking began at the end of August with Merlot, continued the first week of September with Syrah and was completed with Sangiovese, Cabernet and Petit Verdot. This year’s vintage had lower yields but grapes were of excellent quality.

Harvested grapes were destemmed, gently crushed and then transferred to temperature controlled stainless steel tanks. Alcoholic fermentation took place over a period of 5 to 7 days while maceration on the skins lasted for 8-12 days. Temperatures during fermentation of Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C (82 °F) coaxing the gentle extraction of color and supple tannins. Fermentation temperatures for Syrah and Merlot never exceeded  25 °C (77 °F) to preserve the grape varieties’ aromatic compounds. Malolactic fermentation took place during the months of October and November and the wine was then transferred to French, Hungarian and American oak barriques for aging. Villa Antinori was bottled as of July 2019.

Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.

Villa Antinori 2017 is ruby red in color. Its nose is complex and offers notes of wild berries such as bilberries, and plums that blend with hints of toasted hazelnuts, spices and vanilla. Its palate is full-bodied, round with soft velvety tannins with a long savory finish.

James Suckling 93/100 USA 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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