Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | ≈ $53.94Original €48.00≈ £40.55 | www.26generazioni.com ↗ |
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $59.56Original €53.00≈ £44.77 | www.26generazioni.com ↗ |
2021 Technical Specifications
Alcohol 14.0%
Grape Varieties Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Soil Predominantly clay and calcareous soil, Rich in fine gravel
Harvest Dates Second half of September 2021
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Grapes were destemmed and gently crushed before alcoholic fermentation in stainless steel. Skin maceration averaged 12 days at 28 °C. After malolactic fermentation, the wine matured for two years in large oak casks ranging from 30 to 80 hL, followed by a lengthy period of bottle maturation. The estate vineyards cited in the sheet are principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Ruby red; loquat, yellow flowers and blood orange; menthol and tobacco; red fruit, fine savory tannins and a long spicy finish
2020 Technical Specifications
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Just after mid-September through the final week of September 2020
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Grapes were destemmed and gently crushed before alcoholic fermentation in stainless steel. Skin maceration averaged 12 days at 28 °C. After malolactic fermentation, the wine matured for two years in large oak casks ranging from 30 to 80 hL, followed by lengthy bottle maturation. The estate vineyards cited in the sheet are principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Ruby red; blood orange and plum; balsamic and vanilla notes; fine, vibrant palate with savory tannins, freshness, and a long fruity, spicy and vanilla finish
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates 20 September through the first week of October 2019
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Grapes were destemmed and gently crushed before alcoholic fermentation in stainless steel. Skin maceration averaged 12 days at 28 °C. Following malolactic fermentation, the wine matured for two years in 30–80 hL large oak casks and then underwent lengthy bottle maturation. The estate vineyards cited in the sheet are principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Ruby red; cherry, sour cherry, blood orange and violet; balsamic and vanilla nuances; fresh and savory with elegant silky tannins and a long citrus, spice and vanilla finish
Sources: www.antinori.it ↗ · Compare this vintage
2018 Technical Specifications
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates 21 September through early October 2018
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Grapes were destemmed and gently crushed before alcoholic fermentation in stainless steel. Skin maceration averaged 12 days at 28 °C. After malolactic fermentation, the wine matured for two years in 30–80 hL large oak casks and then underwent lengthy bottle maturation. The estate vineyards cited in the sheet are principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Ruby red; menthol and clove; cherry, plum and date; cinnamon; silky entry, sweet tannins and freshness, with vanilla and violet on the long finish
Sources: www.antinori.it ↗ · Compare this vintage
2016 Technical Specifications
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Soil Predominantly clay and calcareous soil, Rich in fine gravel
Harvest Dates End of September 2016
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Grapes were destemmed and gently crushed before alcoholic fermentation in stainless steel. Skin maceration lasted approximately 15 days at 28 °C. After malolactic fermentation, the wine matured for two years in large oak casks ranging from 30 to 80 hL, followed by lengthy bottle maturation. The cited vineyards were principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Intense ruby red; ripe red fruit and cherry; floral notes, chocolate, tobacco, clove, aromatic and balsamic herbs; fresh, fine and elegant with soft tannins and a long spice-and-tobacco finish
Sources: www.antinori.it ↗ · Compare this vintage
2004 Technical Specifications
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates 20 September through 14 October 2004
Fermentation Vessels Stainless-steel tanks
Oak Types Oak
Production Details Fruit underwent green selection in mid-July and a second selection before harvest; selected bunches were destemmed and gently crushed. Maceration and alcoholic fermentation took place in 125 hL stainless-steel tanks for 12–20 days at no more than 27 °C. The wine was transferred promptly to 30–80 hL oak casks, completed malolactic fermentation there, and matured for more than two years. Bottling occurred during summer 2008. The cited vineyards were principally southwest-facing at approximately 130 meters above sea level.
Tasting Notes Ruby red tending toward garnet; spice, cherry and blackberry; light tobacco and chocolate; broad and full-bodied with deep sweetness, firm rounded tannins and a long persistent finish
Critics Ratings 90
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)