| 歷史 |
Villa Antinori is, first and foremost, an idea, a way of conceiving wine production: as experimentation and evolution on the one hand and as a historical value on the other. Villa Antinori was introduced in 1928 by Marquis Niccolò Antinori, Piero Antinori's father, as the first Chianti Classico created to be aged and improved over time. In 2001, Piero Antinori inaugurated a new evolution of Villa Antinori, which became a Toscana IGT wine. The label design has remained virtually unchanged throughout its long history. |
| 收成 |
Grapes were destemmed, gently crushed and then transferred to temperature controlled stainless steel tanks. |
| 釀造 |
Alcoholic fermentation lasted 5 to 7 days, while maceration lasted 8 to 12 days. Fermentation temperatures did not exceed 28°C for the Cabernet, Sangiovese and Petit Verdot grapes, thus favouring the extraction of colour and sweet tannins. In the case of the Syrah and Merlot grapes, temperatures never exceeded 25°C in preserving their aromatic components. |
| 陳年 |
Following malolactic fermentation in October and November, the wine was transferred to French, Hungarian and American oak barrels, where it began its ageing period. |