Antinori Villa Antinori Rosso 2016

Antinori Villa Antinori Rosso 2016

90
LM 90
JS 91

Antinori, 0,75 l - 13.50%
25% Cabernet Sauvignon, 15% Merlot, 55% Sangiovese, 5% Syrah

HK$ 200.00
Price 
Out of stock

Tuscany - Italy
Red still

How to serve

Serve at:

16 - 18°C.

Decanting time:

1 Hour

Longevity:

10 - 15 years

Glass:
Full Bodied and Very Aged Red Wines
Antinori Villa Antinori Rosso 2016

Colour

Ruby red.

Bouquet

Red berry fruits reminiscent of blueberry and blackberry and hints of vanilla, wood derived affinity.

Flavour

On the palate the wine is full bodied, fruity and soft tannins, presenting a taste reminiscent of red berries.

Pairing

Pasta
Meat
Game
Cheese
Pork

Features

Name Antinori Villa Antinori Rosso 2016
Type Red still
Classification IGT Toscana
Year 2016
Size 0,75 l Standard
Alcohol content 13.50% by volume
Grape varieties 25% Cabernet Sauvignon, 15% Merlot, 55% Sangiovese, 5% Syrah
Country Italy
Region Tuscany
History 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.
Climate 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.
Vinification 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.
Ageing 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.
Allergens Contains sulphites

Official awards

Expert

Award

Description

Vintage

James Suckling
91/100 
2016
Veronelli
 
3 red stars - An excellent wine 2016
xtraWine
91/100 
2016
Decanter
90/100 
2020
Vinous
90/100 
2020
Wine Spectator
90/100 
2020
Vinous
91/100 
2019
Wine Spectator
90/100 
2019
Decanter
90/100 
2018
Wine Spectator
90/100 
2017
Decanter
92/100 
2015
Wine Spectator
87/100 
2012
Bibenda
 
4 bunches of grapes - A high quality wine with distinctive character 2011
Vitae AIS
 
3 vines - An excellent wine 2011
Wine Spectator
90/100 
2011
Bibenda
 
4 bunches of grapes - A high quality wine with distinctive character 2010
Robert Parker
88/100 
2010
Wine Spectator
92/100 
2010
Bibenda
 
4 bunches of grapes - A high quality wine with distinctive character 2009
Robert Parker
90/100 
2009
Wine Spectator
90/100 
2009
Robert Parker
90/100 
2008
Wine Spectator
88/100 
2007
Robert Parker
89/100 
2006
Wine Spectator
90/100 
2006
Antinori
From this winery:

The ancient Antinori family has resided in Florence since the early 13th century when they moved from Calenzano, a village between Florence and Prato where their presence is recorded in 1188. The family initially worked in the silk trade and joined t...

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