||Merlot, Sangiovese, Syrah, Petit Verdot
||Villa Antinori is first of all 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 the Marquis Niccolò Antinori, father of Piero Antinori, as the first Chianti Classic created to age and improve over time. In 2001, Piero Antinori inaugurates a new evolution of the Villa Antinori which becomes a Tuscany IGT. The label design has remained virtually unchanged throughout its long history.
||The harvested grapes were de-stemmed and softly pressed and transferred to special thermo-conditioned tanks.
||La alcoholic fermentation lasted from 5 to 7 days while the maceration lasted for 8-12 days. The 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 has never been exceeded to preserve the aromatic components.
||Following the malolactic fermentation which took place in October and November, the wine was transferred to barrique of French, Hungarian and American oak where it began its maturation period.