The Antinori have dedicated themselves to the art of viticulture for more than six hundred years: ever since, in 1385, Giovanni di Piero Antinori joined the Florentine Guild of Winemakers.
For 26 generations, the family has always managed this activity directly, making innovative and sometimes courageous choices, but always maintaining unaltered respect for tradition and for the territory.
Each vintage, each soil, each idea is a new beginning, a new search for higher and higher quality margins. As Marquis Piero likes to say: "the ancient roots play an important role in our philosophy, but they have never inhibited our innovative spirit".
Description
Villa Antinori red wine is made from Sangiovese grapes and small additions of Cabernet Sauvignon, Merlot, Petit Verdot and Syrah. It was produced for the first time in 1928 by Marquis Niccolò Antinori, Piero Antinori's father, as the symbolic wine of the Antinori House, capable, as perhaps no other, of representing the family's history, identity and continuity.
The historic Villa Antinori wine has been chosen as the Official Supplier of the Ryder Cup 2023 in Rome, the most important golf competition in the world. Villa Antinori shares with Ryder Cup the values and excellence that have distinguished their history for nearly 100 years.
Organoleptic characteristics:
The wine shows a ruby red color. The nose is intense and complex, characterized by fruity notes of black cherry and plum as well as hints of boxwood, mint and black pepper. On the palate is medium bodied, round, with soft and delicate tannins which support a long and sapid finish.
The harvested grapes were destemmed and softly crushed and transferred into thermo-conditioned stainless steel tanks. Alcoholic fermentation
lasted from 5 to 7 days while maceration lasted for 8-12 days. Fermentation temperatures did not exceed 28° C (82° F) for the
Cabernet, Sangiovese and Petit Verdot grapes, thus favoring the extraction of color and sweet tannins. In case of Syrah and Merlot grapes, fermentation temperatures never
25 °C were never exceeded in order to preserve the aromatic components.
Acknowledgements
2017 Veronelli 89/100
2017 Luca Maroni 93/100
2017 Red Prawn
