||20% Merlot, 60% Sangiovese, 20% Syrah
||The first vintage of Santa Cristina was produced in 1946 by Marchese Niccolò Antinori. Over time, Santa Cristina has become a point of reference for more than just the wine experts, thanks to the constant efforts put forth towards creating a high quality wine.
||San Casciano Val di Pesa (FI)
||The three grape varietals were picked at different times and were subsequently vinified separately. This allowed fermentation and maceration to be conducted in a specific manner according to each varietal, thereby exalting in each one its aromas and the softness of its tannins. Temperatures during fermentation never exceeded 25 °C, and the pumping overs were conducted very gently. The syrah and sangiovese grapes underwent cold maceration at a temperature of 8°C before undergoing alcoholic fermentation, so as to encourage a gentle extraction of the color and aromas. The resulting wine underwent malolactic fermentation immediately towards the end of October, and 15% of it was then aged in barriques, while part of it was kept in stainless steel tanks.