An intense ruby red in colour. On the nose it expresses aromas of red fruit, cherries and morello cherries combined with intense yet delicate floral notes and white chocolate. The palate is rich, lively and balanced with supple, velvety tannins that give the wine elegance, great character and excellent persistence of flavors.
The Antinori family have been producing wine in Tuscany for six centuries, and exporting it for four; that’s twenty-six generations of uninterrupted family ownership. The first recorded mention of the family dates from 1188, when they worked in the silk trade. They moved to Florence in the early thirteenth century, and remain central figures in the fabric of the city; Piazza Antinori is the square in the historic centre where their offices are located. Winemaking was added to the.. read more
After destemming, the berries were carefully selected and gently crushed. Alcoholic fermentation lasted 10 days and was followed by an additional period of 10-12 days of maceration with the skins. The wine was then racked and transferred to oak barrels where it underwent malolactic fermentation. Ageing took place in Hungarian oak barrels and a small percentage of French oak, for several months. Each of our vineyard blocks was kept separate during the entire process, picking, fermenting and ageing to preserve the unique characteristics, flavors and aromas of each vineyard parcel. During barrel ageing, each individual lot was regularly tasted and evaluated to achieve the desired level of oak influences and bring out its maximum expression. Once ageing was completed, final blends were assembled and the wine was bottled at the Badia a Passignano estate. The wine aged in the bottle for an additional period before being released.