||Villa Antinori is, above all, an idea, a way of conceiving the production of wine: as evolution and experimentation on the one hand and as fidelity to history and tradition on the other hand. Villa Antinori was created in 1928 by Niccolò Antinori, father of Piero Antinori, as the first Chianti Classico intended to last and improve over time. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori which became a Tuscan IGT (Typical Geographical Indication). The design of the label has remained virtually unaltered over the course of the long history of the wine.
||Grapes were destemmed, gently crushed and then transferred to temperature controlled stainless steel tanks.
||Alcoholic fermentation took place over a period of 5 to 7 days while maceration on the skins lasted for 8-12 days. Temperatures during fermentation of Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C (82 °F) coaxing the gentle extraction of color and supple tannins. Fermentation temperatures for Syrah and Merlot never exceeded 25 °C (77 °F) to preserve the grape varieties’ aromatic compounds.
||Malolactic fermentation took place during the months of October and November and the wine was then transferred to French, Hungarian and American oak barriques for aging.
||價格 Antinori Villa Antinori Rosso 2017 HK$ 148.00