Vintage 2021

Rosso Toscana IGT, Villa Antinori Half Bottle

Villa Antinori
Product Code: AI36ZZRB

Tasting Notes

"Villa Antinori shows an intense ruby red color, and its nose is a complex one. there is red fruit, cherries and plums along with berry fruit and mint, well balanced with the sensations of spices and vanilla from the oak barrels. The palate is round and is endowed with supple and velvety tannins as well as a long and savory finish and aftertaste" Villa Antinori 2020 is rubyred in color. The nose is intense, captivating and defined byfruity notes of black cherriesand black currant with hints of cocoaand coffee. The pleasant bouquet is completed byaromas of spices and boxwood. The enveloping palate presents supple,velvetytannins sustained by excellent freshnessand sapidity.

Profile

Sangiovese
13.5
ITALY
12
Cork
Villa Antinori
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            [Notes1] => "Villa Antinori shows an intense ruby red color, and its nose is a complex one. there is red fruit,
cherries and plums along with berry fruit and mint, well balanced with the sensations of spices and
vanilla from the oak barrels. The palate is round and is endowed with supple and velvety tannins as
well as a long and savory finish and aftertaste"


Villa Antinori 2020 is rubyred in color. The nose is intense, captivating and defined byfruity notes of black
cherriesand black currant with hints of cocoaand coffee. The pleasant bouquet is completed byaromas of spices
and boxwood. The enveloping palate presents supple,velvetytannins sustained by excellent freshnessand sapidity.
            [Notes2] => 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.
            [Notes3] => 
            [Notes4] => The 2015 vintage was characterized by a mild winter with
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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.

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                    [Notes1] => 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.
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                    [Notes4] => 

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                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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.
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

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                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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.
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

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                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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.
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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)
Vegetarian

About this product +

Producer >

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.

Viticulture >

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.

Winemaking >

Vinification 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.

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