Latest Technical Specifications · 2019
Alcohol 14.0%
Grape Varieties Sangiovese
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Soil Predominantly calcareous clay, Rich in fine gravel and stones
Orientation Southwest
Harvest Dates 27 September 2019
Fermentation Vessels Truncated-conical stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date 25 May 2022
Production Details The wine remained on its skins for approximately two weeks. Wood maturation began in 5 and 15 hL small casks and progressed to 30 hL casks over more than two years; prolonged bottle maturation followed bottling.
Tasting Notes Ruby with garnet reflections; cocoa, vanilla, tobacco, sour cherry, plum jam, apricot, blood orange, rosemary and sage; vibrant, soft, elegant and fresh, with a silky, velvety finish of red fruit, spice and cocoa.
2019 Technical Specifications
Alcohol 14.0%
Grape Varieties Sangiovese
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Soil Predominantly calcareous clay, Rich in fine gravel and stones
Orientation Southwest
Harvest Dates 27 September 2019
Fermentation Vessels Truncated-conical stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date 25 May 2022
Production Details The wine remained on its skins for approximately two weeks. Wood maturation began in 5 and 15 hL small casks and progressed to 30 hL casks over more than two years; prolonged bottle maturation followed bottling.
Tasting Notes Ruby with garnet reflections; cocoa, vanilla, tobacco, sour cherry, plum jam, apricot, blood orange, rosemary and sage; vibrant, soft, elegant and fresh, with a silky, velvety finish of red fruit, spice and cocoa.
2018 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Harvest Dates 25–27 September 2018
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date 7 Apr 2021
Production Details Skin contact lasted approximately three weeks. Wood maturation began in small 5 hL casks, progressed to 30 hL casks and continued for more than two years; prolonged bottle maturation followed bottling.
Tasting Notes Ruby with light garnet reflections; ripe fruit, citrus, tobacco, cocoa, cloves and fresh balsamic notes; rich and compact with freshness, silky vibrant tannins, and a long finish of jam and bitter cocoa.
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Harvest Dates First week of October 2015
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Production Details Maceration lasted approximately 20 days. Wood maturation continued for more than two years, beginning in partially new 5 hL small casks and progressing to 30 hL casks; lengthy bottle maturation followed.
Tasting Notes Ruby; red fruit, fig jam, dates, citrus marmalade, lavender, balsamic and iodine notes, resin, sandalwood, chocolate and cinnamon; soft entry, silky tannins, fine, energetic, vibrant, persistent and fresh.
Sources: www.antinori.it ↗ · Compare this vintage
2013 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Harvest Dates Beginning in the first days of October 2013
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Production Details Skin contact lasted approximately three weeks. Wood maturation began in small 5 hL casks, progressed to 30 hL casks and continued for more than two years; lengthy bottle maturation followed.
Tasting Notes Intense ruby; ripe candied red fruit, sour cherry and delicate tobacco; balanced, fresh and exceptionally persistent.
Sources: www.antinori.it ↗ · Compare this vintage
2012 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Harvest Dates Late September to early October 2012
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Production Details Skin contact lasted approximately 24 days. Wood maturation began in 5 hL small casks, progressed to 30 hL casks and lasted two and a half years. In May 2016 the wine left wood to begin bottle maturation.
Tasting Notes Intense ruby; sour cherry, ripe black fruit, blackberry, red currant, balsamic and spicy notes; rich and full with integrated silky tannins and a long finish of spice, fruit in spirits, cocoa and delicate acidity.
Sources: www.antinori.it ↗ · Compare this vintage