Marchesi Antinori
Villa Antinori Rosso 2024
Other years:
2023| Denomination | IGT Toscana |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Merlot, Petit Verdot, Sangiovese, Syrah |
| Aging | Following malolactic fermentation, the wine was transferred into French, Hungarian and American oak barriques, where it began its maturation period (12 months). |
| Other years | 2023 |
- Producer and format: Marchesi Antinori, IGT Toscana 2024, 0.75 l bottle
- Grape composition: Sangiovese with the addition of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot
- Aromas: cherry and plum, forest fruits, spicy notes, vanilla and toasted oak
- Tasting characteristics: round body, velvety tannins, fresh and persistent
- Ageing: 12 months in French, Hungarian and American oak barriques
Description
Type of wine
Villa Antinori Rosso by Antinori is a red wine with the Tuscany Indicazione Geografica Tipica (IGT) designation, created from a blend of Sangiovese, Cabernet Sauvignon, Merlot, Syrah and Petit Verdot. In the glass, of an intense ruby colour, aromas of cherry, ripe plum, blood orange, sweet tobacco and toasted wood emerge. On the palate, it is round and full-bodied, characterised by a pleasant freshness and velvety tannins. Aged in oak barrels, it features a long and savoury finish that makes it ideal for pairing with red meats, mature cheeses and flavourful dishes.
Provenance
Originating from the historic Antinori estates, this red embodies the essence of Tuscany. Created in 1928 from the vision of Niccolò Antinori as a wine dedicated to ageing, it was reinterpreted in 2001 with a contemporary style. Through twenty-six generations, starting from 1385, the winery's production approach enhances the natural vocation of the land. The rigorous care of the estate-owned vineyards ensures fruit capable of translating the character and complexity of the Tuscan landscape into the glass.
How it is produced
After destemming and soft pressing, alcoholic fermentation takes place in stainless steel for a period of five to seven days, reaching 28°C for Sangiovese, Cabernet Sauvignon and Petit Verdot, and 25°C for Syrah and Merlot. The subsequent maceration for eight to twelve days involves targeted pump-overs to extract colour while preserving aromas. Once malolactic fermentation is completed in autumn, it undergoes twelve months of ageing in French, Hungarian and American oak barrels, a crucial step to provide roundness, structure and precious spicy notes.
History and trivia
Introduced in 1928 by Marquis Niccolò Antinori, Villa Antinori embodies the heritage of 26 generations of a family dedicated to wine since 1385. Originally born as a Chianti Classico intended for long ageing, this corporate symbol evolved in 2001 into a Toscana IGT thanks to the vision of Piero Antinori. The historic label, embellished with the faithful depiction of Villa del Cigliano, celebrates a deep bond with the territory, representing the constant pursuit of quality and the pulsing essence of Tuscan history.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1385
- Oenologist: Renzo Cotarella
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more
| Name | Villa Antinori Toscana Rosso Magnum 2024 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Merlot, Petit Verdot, Sangiovese, Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Marchesi Antinori |
| Story | History and trivia Introduced in 1928 by Marquis Niccolò Antinori, Villa Antinori embodies the heritage of 26 generations of a family dedicated to wine since 1385. Originally born as a Chianti Classico intended for long ageing, this corporate symbol evolved in 2001 into a Toscana IGT thanks to the vision of Piero Antinori. The historic label, embellished with the faithful depiction of Villa del Cigliano, celebrates a deep bond with the territory, representing the constant pursuit of quality and the pulsing essence of Tuscan history. |
| Origin | Tuscany |
| Fermentation temperature | Up to 28 °C for Sangiovese, Cabernet Sauvignon and Petit Verdot; up to 25 °C for Syrah and Merlot |
| Fermentation | 5–7 days (alcoholic fermentation); maceration 8–12 days |
| Production technique | Alcoholic fermentation in stainless steel tanks at a controlled temperature with maceration and pump-overs; malolactic fermentation; ageing for 12 months in oak barriques (French, Hungarian and American). |
| Wine making | Destemming and soft crushing of the grapes; alcoholic fermentation in stainless steel tanks at controlled temperatures (5–7 days) with maceration for 8–12 days and pump-overs; temperatures up to 28 °C for Cabernet, Sangiovese and Petit Verdot, and up to 25 °C for Syrah and Merlot; malolactic fermentation completed between October and November before ageing in oak barriques. |
| Aging | Following malolactic fermentation, the wine was transferred into French, Hungarian and American oak barriques, where it began its maturation period (12 months). |
| Allergens | Contains sulphites |