Marchesi Antinori
Chianti Classico Riserva 2023 – Marchesi Antinori
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese, Canaiolo Nero |
| Aging | Aged in wood, mainly in large casks and partly in barriques, until spring; bottled in June of the second year following the harvest. |
- Blend and designation: Chianti Classico DOCG Riserva 2023, 90% Sangiovese and 10% Cabernet
- Aroma: ripe cherry and wild berries, with hints of tobacco, toasted wood and a balsamic note
- Taste: enveloping and savoury on the palate, velvety tannins, balanced acidity and a persistent finish
- Vinification: in steel at a maximum of 30°C, 15 days maceration, separate malolactic fermentation
- Serving and pairings: at 16–18°C, decant for 1 hour; ideal with roasts, game and cheeses
Description
What kind of wine it is
Villa Antinori Chianti Classico Riserva by Marchesi Antinori is a red wine with Denomination of Controlled and Guaranteed Origin, born in Tuscany from a blend of Sangiovese and Cabernet. It stands out for its enveloping and savoury structure, enriched by soft, velvety tannins and notes of ripe cherry, wild berries and tobacco. Thanks to ageing in large barrels and barriques, the finish is long and persistent, with pleasant toasted notes.
Where it comes from
The grapes come from the vineyards of San Casciano Val di Pesa, located in the Chianti Classico area. The soils, situated at an altitude below 700 metres, have a mixed composition of clay, limestone, sand and sandstone substrates, a combination that ensures excellent water drainage. The area's climate is particularly favourable, characterised by optimal sun exposure and hot summer months that promote full ripening of the grapes. The significant temperature variations between day and night play a crucial role, allowing the vine to develop the complex aromatic profile that defines the wine's identity.
How it is produced
The harvest takes place between September and October, respecting the ripening times of each variety. After destemming and gentle pressing, the alcoholic fermentation takes place in stainless steel tanks at a controlled temperature, with maceration on the skins for about fifteen days. The batches continue their journey independently until malolactic fermentation, carried out in steel for the Sangiovese and in barriques for the Cabernet. Once the blend is assembled, the wine undergoes a period of ageing in large barrels and, to a small extent, in barriques, thus defining its structural harmony. The cycle concludes with bottling starting from the second year after the harvest.
History and Curiosities
Founded in 1928, the historic Villa Antinori label embodies the vision of the renowned family, dedicated to oenological excellence since 1385. This prestigious Chianti Classico DOCG Riserva represents the perfect blend of experimentation and solid Tuscan tradition. With the inauguration of the new winery, the project was relaunched to celebrate a profound return to its roots. Designed to evolve over time thanks to meticulous maturation in wood, the wine expresses an authentic territorial identity of great elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Chianti Classico Riserva 2023 – Marchesi Antinori |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 90% Sangiovese, Canaiolo Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Marchesi Antinori |
| Story | History and Curiosities Founded in 1928, the historic Villa Antinori label embodies the vision of the renowned family, dedicated to oenological excellence since 1385. This prestigious Chianti Classico DOCG Riserva represents the perfect blend of experimentation and solid Tuscan tradition. With the inauguration of the new winery, the project was relaunched to celebrate a profound return to its roots. Designed to evolve over time thanks to meticulous maturation in wood, the wine expresses an authentic territorial identity of great elegance. |
| Origin | San Casciano Val di Pesa (FI) |
| Climate | Favourable climate with good exposure, high temperatures in July and August and strong temperature variations between day and night |
| Soil composition | Mixed soil with clay, limestone, sand and arenaceous substrates |
| Harvest | Between mid-September and early October |
| Fermentation temperature | Not exceeding 30 °C |
| Fermentation | Approximately 15 days |
| Production technique | Destemming and gentle crushing; alcoholic fermentation in stainless steel at controlled temperature (≤30 °C) with maceration for about 15 days and mechanical interventions for extraction; separate vinification with malolactic fermentation in stainless steel for Sangiovese and in barrique for Cabernet; ageing in large barrels and partly in barrique. |
| Wine making | Grapes are destemmed and gently crushed; alcoholic fermentation takes place in stainless steel tanks at a controlled temperature not exceeding 30°C, with maceration on the skins for about 15 days and mechanical interventions for extraction. Separate vinification of the batches; malolactic fermentation in steel for the Sangiovese and in barriques (first/second use) for the Cabernet. After blending, maturation partly in large casks and partly in barriques; bottling in June of the second year following the harvest. |
| Aging | Aged in wood, mainly in large casks and partly in barriques, until spring; bottled in June of the second year following the harvest. |
| Total acidity | 5.53 gr/L |
| Residual sugar | 1.0 gr/L |
| Allergens | Contains sulphites |