It is from a varietal base that includes the same Sangiovese grapes used by the Marquesas Antinori to produce the Chianti Classico Riserva and Montalcino's Brunello, with one exception: in the "Villa Antinori," Sangiovese grapes are also joined by clusters of Cabernet Sauvignon, Merlot and Syrah in decreasing proportions.
After a year of maturation in barriques, the "Villa Antinori" is presented as a historic red, first vinified in 1928 under the Chianti appellation and passed under IGT Toscana in 2001. It is made from a rigorous selection of the best grapes exclusively from the Tuscan estates of the Marquises Antinori.
Almost a century after its first vintage, it remains one of the Italian reds with the best value for money. For a safe choice, opt for this wine and you will discover another Antinori branded excellence, a company whose prestige and fame are unsurpassed today.
Tasting notes: deep red in color. The nose is intense and complex, characterized by notes of berries such as blueberry and plum combined with hints of toasted hazelnuts, spices and vanilla. The palate is full-bodied, round, with soft and velvety tannins, long and savory.
Pairings: perfect for pairing with second courses of earthy cuisine, it is excellent with grilled pork.
| Name | Antinori Villa Antinori Rosso 2022 |
| Type | Red wine stationary |
| Classification | IGT Tuscan or Tuscan |
| Year | 2022 |
| Format | 1.5 liter Magnum in wooden case |
| Nation | Italy |
| Region | Tuscany |
| Grape varieties | Merlot, Sangiovese, Syrah, Petit Verdot |
| History | Villa Antinori is first and foremost an idea, a way of conceiving wine production: as experimentation and evolution on the one hand, as historical value on the other. Villa Antinori was introduced in 1928 by Marquis Niccolò Antinori, father of Piero Antinori, as the first Chianti Classic created to be aged and improved over time. In 2001, Piero Antinori ushered in a new evolution of the Villa Antinori that became a Toscana IGT. The label design has remained virtually unchanged throughout its long history. |
| Harvest | The harvested grapes were destemmed and softly crushed and transferred to special thermo-conditioned tanks. |
| Vinification | Alcoholic fermentation lasted 5 to 7 days while maceration lasted 8 to 12 days. Fermentation temperatures did not exceed 28 °C for the Cabernet, Sangiovese and Petit Verdot grapes, thus favoring the extraction of color and sweet tannins. In the case of Syrah and Merlot grapes, 25 °C was never exceeded to preserve their aromatic components. |
| Aging | Following malolactic fermentation in October and November, the wine was transferred to French, Hungarian and American oak barrels where it began its maturation period. |
| Alcohol content | 14.00% by volume |
| Vintage production | 2,800,000 bottles |
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
