Villa Rossa was first produced in 1928 by Marquis Niccolò Antinori, father of Piero, as the very first Chianti Classico intended to age and improve over time. In 2001, Piero Antinori inaugurated a new phase in the history of the wine, which then became a Tuscan IGT made from a selection of the finest grapes of the various Antinori family estates in Tuscany. The design of the label has remained unaltererd since 1928 with only the very slightest modifications in 1990 and in 2001.
The winery overlooks the countryside from a terrace surrounded by vineyards planted with Chianti Classico’s most typical grape, Sangiovese, together with other varieties that were historically planted nearby: Canaiolo, Ciliegiolo, Colorino, Malvasia Nera, and Mammolo. A small area is dedicated to international vines, Cabernet Sauvignon and Cabernet Franc.
Harvested grapes were destemmed, gently crushed,and then transferred to temperature controlled stainless steel
tanks. Alcoholic fermentation was completed in 5-7 days, temperatures during fermentation of Cabernet,
Sangiovese and Petit Verdot never exceeded 28 °C (82 °F) coaxing the gentle extraction of colorand supple
tannins. Fermentation temperatures for Syrah and Merlot never exceeded 25 °C (77 °F) to preserve the grape
varieties’aromatic compounds. Maceration of the skins took place overa period of 8-12 days. Following malolactic
fermentation, which took place in Octoberand November, the wine was then transferred to French and Hungarian
oak barriques foraging. Villa Antinori was bottled starting in July 2022.