Villa Antinori IGT
The grapes collected have been disassembled and softly placed in special heat-conditioned tanks. The alcoholic fermentation began the day after the pingling and lasted from 5 to 7 days; Maceration, on the other hand, lasted from 8 to 12 days. The fermentation temperatures did not exceed 28 degrees Celsius for Cabernet and Sangiovese grapes, thus favoring the extraction of color and sweet tannins. In the case of Syrah and Merlot grapes, they have never exceeded 25 degrees Celsius to preserve the aromatic substances. The wine obtained carried out the malolactic fermentation in October and November, after which it was introduced into oak barriques French, Hungarian and American for a 12-month aging period. The wine was then bottled and refined for 8 months in the bottle.
This wine was introduced in 1928 by Marquis Nicholas Antinori, father of Piero Antinori, as the first Chianti produced to be aged and improve over time. In 2001, Piero Antinori inaugurated a new evolution of the Villa Antinori that becomes a Tuscany IGT, produced with the best selections of grapes coming exclusively from the estates owned in Tuscany. The label's design has remained unchanged since 1928: it was only slightly retouched with the 1990 vintage and 2001.
Intense ruby red color. Intense and complex scent reminiscent of cherry, mint and chocolate in particular. In the mouth the wine has a good body, round with soft and velvety tannins, long and tasty.
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