2019 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Soil Calcareous clay with abundant gravel, Rocks and stones
Orientation Southwest
Harvest Dates 27 September 2019
Fermentation Vessels Truncated-conical stainless-steel tanks
Pressing Method Destemmed, Then Gently Crushed
Bottling Date 25 May 2022
Production Details Approximately two weeks of skin contact followed alcoholic fermentation. Maturation in wood progressed through 5 hL, 15 hL and 30 hL barrels over more than two years; after bottling on 25 May 2022, the wine began extended bottle maturation.
Tasting Notes Ruby with garnet highlights; cocoa, vanilla, tobacco, sour cherry, plum jam, apricot, blood orange, rosemary and sage; soft, vibrant and fresh, with chocolate, red fruit, spice and cocoa on a long, silky finish
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, Then Gently Crushed
Bottling Date 7 Apr 2021
Production Details Skin contact lasted approximately three weeks. Wood maturation began in 5 hL barrels and progressed to 30 hL barrels over more than two years, followed by lengthy bottle maturation after bottling on 7 April 2021.
Tasting Notes Ruby with light garnet highlights; ripe fruit, citrus, tobacco, cocoa, cloves and fresh balsamic notes; rich and compact, with freshness, silky vibrant tannins, jam and bitter cocoa on a long finish
Sources: www.antinori.it ↗ · Compare this vintage
2016 Technical Specifications
Classification Brunello di Montalcino DOCG Riserva
Region Brunello di Montalcino
Harvest Dates Between late September and early October 2016
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed, Then Gently Crushed
Production Details Skin contact lasted approximately three weeks. Wood maturation began in 5 hL barrels and progressed to 30 hL barrels over more than two years, followed by lengthy bottle maturation.
Tasting Notes Ruby with light garnet highlights; ripe plum, sour cherry, dried lavender, sandalwood, Mediterranean herbs, cocoa, cinnamon, clove and a ferrous Sangiovese note; rich and compact, with silky tannins, freshness, leather, tobacco, mint, ripe cherry 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, Then Gently Crushed
Production Details Maceration lasted approximately 20 days. Wood maturation continued for more than two years, beginning in partially new 5 hL barrels and progressing to 30 hL barrels; 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, 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, Then Gently Crushed
Production Details Repeated green selection was performed before ripening. Skin contact lasted approximately three weeks; wood maturation began in 5 hL barrels and progressed to 30 hL barrels over more than two years, followed by lengthy bottle maturation.
Tasting Notes Deep ruby; candied ripe 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 Between late September and early October 2012
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed, Then Gently Crushed
Production Details Repeated green selection was performed before ripening. Skin contact lasted approximately 24 days. Wood maturation progressed from 5 hL to 30 hL barrels over two and a half years; the wine left wood in May 2016 to begin bottle maturation.
Tasting Notes Deep ruby; sour cherry, ripe black fruit, blackberry, currant, balsamic and spice notes; rich and full, with integrated silky tannins and a long finish of spice, fruit in alcohol, cocoa and delicate acidity
Sources: www.antinori.it ↗ · Compare this vintage
Producer Information
Website
Address
via Cassia per Siena, 133, Loc. Bargino, 50026 San Casciano val di Pesa, Firenze, Italy
Email
Owner
Antinori Family (26th generation)