Principally Sangiovese, with small complementary percentages of Cabernet Sauvignon, Merlot, and Syrah
The 2014 vintage was characterized by frequent precipitation and mild temperatures during the winter and spring months, leading to an early bud burst. High summer temperatures and continued rainfall slowed the ripening processes slightly and brought the vine cycle back into balance without compromising the health of the crop. The picking of the Sangiovese and the Cabernet began in late September and terminated during the first week of October.
The grapes were destemmed and given a light pressing and the must then went into temperature-controlled stainless steel tanks, where it fermented for five to seven days and then remained on its skins for an additional eight to twelve days. The fermentation temperatures were held to a maximum of 82° Fahrenheit (28° centigrade) for the Cabernet and Sangiovese grapes to best favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures peaked at 77° Fahrenheit (25° centigrade) to best conserve aroma. The malolactic fermentation took place during the month of November. The wine was bottled during the month of June in 2016.
Sangiovese, Merlot and Syrah
The grapes, picked variety by variety, were destemmed and pressed and then went into stainless fermentation tanks. The fermentation was carried out at temperatures between 79° and 82° Fahrenheit (26°-28° centigrade) to fully bring out varietal character and conserve fruity and flora notes. The period of skin contact was approximately 10 days for the Sangiovese, 15 days for the Merlot and Syrah, and the extraction techniques were aimed at the achievement of soft and supple tannins. At the end of the malolactic fermentation, which terminated by the end of winter for all the different grape varieties, the wine was assembled and went into Slavonian oak casks, where it aged for approximately nine months. The wine was bottled in November of 2016.
90% Sangiovese, 10% Cabernet
The grapes were destemmed and softly pressed. Alcoholic fermentation took place rapidly, resulting in a very clean perfume; maceration lasted about 12 days, pumping over the cap and wetting it to extract colour and sweet tannins. The fermentation temperatures did not exceed 30°C. The blend made at the end of the malolactic fermentation was aged in wood until spring 2014, for the aging phase were used both barrels and barrels: 60% cask and 40% barrels (new Hungarian barrels and French barrels of II and III passage). Villa Antinori Rosso Chianti Classico Riserva was bottled in July in the Antinori winery in Chianti Classico in Bargino.
|Formato||3 x 0,750 l|
|Temperatura di servizio||17°|
|Consumo ideale||2/10 ANNI|
|Il nostro Giudizio||91/100|
|Tecniche di coltivazione||Tradizionale|