Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $30.34Original €27.00≈ £22.81 | www.26generazioni.com ↗ |
2024 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Merlot was harvested from 27 August through 7 September; the other varieties followed, and harvest concluded at the end of September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 15–20 days at 28–30 °C. Some Merlot and Syrah must fermented at slightly lower temperatures to preserve varietal aromas. Malolactic fermentation occurred partly in barriques and partly in stainless steel. After blending, the wine rested in barriques for at least six months before bottling.
Tasting Notes Intense ruby red; raspberry, cherry, vanilla, tobacco, and light cotton-candy notes; balanced and enveloping, with freshness, persistence, and a fruity finish.
Sources: www.antinori.it ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, with small quantities of Cabernet Franc and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Merlot was harvested from early to mid-September; Syrah and Cabernet Franc from mid- to late September; Cabernet Sauvignon and Petit Verdot in the first ten days of October.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 15–20 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures to preserve varietal aromas. Malolactic fermentation occurred partly in barriques and partly in stainless steel. The assembled wine subsequently returned to barriques before bottling; no duration is stated.
Tasting Notes Intense ruby red; ripe small red fruits, plum, and delicate spices; rich yet delicate, with concentration, supple tannins, persistence, and balance.
Sources: www.antinori.it ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, with small quantities of Cabernet Franc and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest began with Merlot in late August, continued with Syrah and Cabernet Franc from early to mid-September, and concluded with Petit Verdot and Cabernet Sauvignon at the end of September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures to preserve varietal aromas. Malolactic fermentation occurred partly in barriques and partly in stainless steel. The assembled wine returned to barriques before bottling; no maturation duration is stated.
Tasting Notes Intense ruby red; ripe small red fruits, sweet spices, light menthol, and tobacco; structured and enveloping, with a persistent fruity finish.
Sources: www.antinori.it ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, with small quantities of Cabernet Franc and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest began with Merlot in early September, continued with Cabernet Franc and Syrah around mid-September, and concluded with Cabernet Sauvignon and Petit Verdot at the end of September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures. Malolactic fermentation occurred partly in barriques and partly in stainless steel. The assembled wine returned to barriques before bottling; no maturation duration is stated.
Tasting Notes Intense ruby red; ripe small red fruits, sweet spices, and tobacco; structured and enveloping, with a persistent fruity finish.
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, with small quantities of Cabernet Franc and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest began with Merlot on 3 September and concluded with Cabernet Sauvignon on 2 October; the other blend varieties were harvested from mid- to late September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures. Malolactic fermentation occurred partly in barriques and partly in stainless steel. After assembly, the wine returned to barriques before bottling; no duration is stated.
Tasting Notes Intense ruby red; blackcurrant, blackberry, light vanilla, and sweet spices; harmonious, persistent, and dominated by fruit on the finish.
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, with small quantities of Cabernet Franc and Petit Verdot; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest began with Merlot in early September and concluded with Cabernet Sauvignon in early October; Syrah and small quantities of Cabernet Franc and Petit Verdot were harvested from mid- to late September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Crushed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures. Malolactic fermentation occurred partly in barriques and partly in stainless steel. The assembled wine returned to barriques before bottling; no duration is stated.
Tasting Notes Intense ruby red; fresh small black fruits, sweet spices, and tobacco; structured and harmonious, with succulent fruit on the finish.
Sources: www.antinori.it ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, and Syrah; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest began on 26 August and concluded within the first ten days of September, approximately two weeks earlier than average.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Pressed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures. Malolactic fermentation occurred partly in barriques and partly in stainless steel. The assembled wine returned to barriques before bottling; no duration is stated.
Tasting Notes Intense ruby red; concentrated small red and black fruits, sweet spices, and light licorice; structured and persistent, with a fruity finish.
Critics Ratings Wine Advocate 91/100
Sources: www.antinori.it ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Cabernet Sauvignon, Merlot, and Syrah; percentages not stated
Classification Bolgheri DOC Rosso
Region Bolgheri
Harvest Dates Harvest occurred from late August through late September.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Selected Grapes Were Destemmed And Gently Pressed.
Production Details Fermentation and maceration lasted approximately 10–15 days at 28–30 °C. Some Merlot and Syrah must fermented at lower temperatures. Malolactic fermentation occurred partly in barriques and partly in stainless steel. After assembly, the wine matured for a further seven months in barriques and then four months in bottle before release.
Tasting Notes Intense ruby red; ripe small red fruits, sweet spices, and a light fresh menthol note; structured and persistent, with a fruity finish.
Critics Ratings Wine Advocate 93+/100
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)