||25% Cabernet Sauvignon, 15% Merlot, 55% Sangiovese, 5% Syrah
||This wine was introduced in 1928 by the Marchese Niccolò Antinori, Piero Antinori's father, as the first Chianti produced to be aged and improve over time. In 2001, Piero Antinori inaugurates a new evolution in becoming a Villa Antinori Toscana IGT, produced with the best selection of grapes coming exclusively from farms owned in Tuscany. The label design has remained unchanged since 1928, was only slightly retouched with vintage 1990 and 2001.
||The winter and spring weather conditions have favored a lush growth of vegetation. In some areas, but significantly prolonged cold has delayed the process of flowering and fruit set. Then, thanks to the excellent temperatures recorded in the last two weeks of June and part of July, the delay was recovered. In the middle of August, temperatures are lowered again and together with heavy rains have led to such a slight delay in maturation of 7-8 days compared to 2005. During harvest operations is reached, however the collection of healthy grapes, with a good relationship between sugar and acid components.
||The grapes were de-stemmed and softly crushed and put in special temperature controlled tanks. The fermentation is started the day after crushing and lasted from 5 to 7 days, maceration, however, lasted from 8 to 12 days, depending on each variety. The fermentation temperature did not exceed 28 ° C for Cabernet and Sangiovese, thus promoting the extraction of color and sweet tannins. In the case of Syrah and Merlot have never exceeded 25 ° C to preserve the aromatics.
||The wine has done its malolactic fermentation in October and November, then was introduced in French oak barrels, American and Hungarian for a aging period of 14 months. The wine was then bottled and aged for 6 months in bottle.