Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | EUR 32.00≈ $36.76 · £27.44 | www.26generazioni.com ↗ |
Latest Technical Specifications · 2023
Alcohol 14.5%
Grape Varieties Almost entirely Sangiovese with a small proportion of complementary varieties
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Soil Tenuta tignanello: rocky calcareous soil with alberese and galestro
Harvest Dates Harvest began in mid-September with Sangiovese and ended in early October with the Cabernet varieties.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types French and Hungarian oak
Production Details The bunches were destemmed and softly crushed. Alcoholic fermentation lasted approximately one week in stainless steel; maceration lasted approximately 10 days with gentle pump-overs and délestage. Spontaneous malolactic fermentation finished by year-end. The assembled wine matured in French- and Hungarian-oak barriques for approximately one year, followed by a further 12 months in bottle.
Tasting Notes Ruby red; black cherry, small red woodland berries, raspberry jelly, broom flower, violet, ginger, cocoa, pastry cream and citron; silky, savory and persistent, with dense sweet tannins and a chocolate and vanilla-sugar finish.
2023 Technical Specifications
Alcohol 14.5%
Grape Varieties Almost entirely Sangiovese with a small proportion of complementary varieties
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Soil Tenuta tignanello: rocky calcareous soil with alberese and galestro
Harvest Dates Harvest began in mid-September with Sangiovese and ended in early October with the Cabernet varieties.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types French and Hungarian oak
Production Details The bunches were destemmed and softly crushed. Alcoholic fermentation lasted approximately one week in stainless steel; maceration lasted approximately 10 days with gentle pump-overs and délestage. Spontaneous malolactic fermentation finished by year-end. The assembled wine matured in French- and Hungarian-oak barriques for approximately one year, followed by a further 12 months in bottle.
Tasting Notes Ruby red; black cherry, small red woodland berries, raspberry jelly, broom flower, violet, ginger, cocoa, pastry cream and citron; silky, savory and persistent, with dense sweet tannins and a chocolate and vanilla-sugar finish.
2022 Technical Specifications
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Harvest Dates Harvest began in mid-September with Sangiovese; Cabernet Sauvignon was picked in the first days of October.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types French and Hungarian oak
Production Details The bunches were destemmed and softly crushed. Alcoholic fermentation lasted approximately one week in stainless steel; maceration lasted approximately 10 days with gentle pump-overs and délestage. Spontaneous malolactic fermentation finished by year-end. The assembled wine matured in French- and Hungarian-oak barriques for approximately one year and then for a further 12 months in bottle.
Tasting Notes Intense ruby red; black cherry, violet, rose petals, vanilla and cocoa powder; enveloping and lively, with sweet vibrant tannins and a savory, long, persistent finish.
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Harvest Dates Sangiovese harvest began in the second ten-day period of September; the other varieties were completed in early October.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types French and Hungarian oak
Production Details The grapes were destemmed and softly crushed, followed by approximately one week of alcoholic fermentation in stainless steel. Maceration was managed with gentle pump-overs and délestage. Spontaneous malolactic fermentation finished by year-end. The blended wine matured for approximately one year in French- and Hungarian-oak barriques and for a further 12 months in bottle.
Tasting Notes Ruby red; ripe red fruit, cherry, redcurrant, raspberry, dog rose, violet, lavender, savory-bloody nuances, tobacco, cinnamon, clove and milk chocolate; balanced, fresh and savory with silky vibrant tannins and a persistent finish.
Sources: www.antinori.it ↗ · Compare this vintage
2011 Technical Specifications
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Harvest Dates Merlot was harvested from 12–20 September; Sangiovese and Syrah were picked during the final week of September.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types Predominantly French oak, with French and Hungarian oak used during maturation
Production Details Grapes and berries were selected, destemmed and transferred to stainless steel. Alcoholic fermentation lasted approximately one week, followed by a further 9–10 days on skins with gentle pump-overs and délestage. Spontaneous malolactic fermentation occurred in predominantly French-oak barriques. Vineyard lots remained separate during approximately one year in French- and Hungarian-oak barriques, were assembled afterward, and matured another 12 months in bottle. The same official page names Merlot, Sangiovese and Syrah in its harvest account but discusses Sangiovese and Cabernet Sauvignon in its cellar-selection account; no exact percentage blend is therefore asserted.
Tasting Notes Very intense ruby red with violet highlights; cherry, raspberry, redcurrant, licorice, chocolate and vanilla; sweet, compact tannins and a long, pleasant finish.
Critics Ratings Antonio Galloni 92/100
Sources: www.antinori.it ↗ · Compare this vintage
2010 Technical Specifications
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Harvest Dates Sangiovese picking began in the final ten-day period of September and continued through the first week of October; Cabernet Sauvignon was harvested from late September through 10 October.
Fermentation Vessels Stainless-steel tanks
Oak Types Predominantly French oak, with French and Hungarian oak used during maturation
Production Details Selected grapes were gently destemmed and the berries sorted. Alcoholic fermentation in stainless steel lasted approximately one week, followed by a further 9–10 days on skins with gentle pump-overs and délestage. Spontaneous malolactic fermentation occurred in predominantly French-oak barriques. Vineyard lots remained separate during approximately one year in French- and Hungarian-oak barriques, were then assembled, bottled and matured for another 12 months in bottle.
Sources: www.antinori.it ↗ · Compare this vintage
2006 Technical Specifications
Classification Chianti Classico DOCG Riserva
Region Chianti Classico
Harvest Dates Sangiovese harvest was completed at the end of September; Cabernet harvest was completed in the first days of October.
Fermentation Vessels Stainless-steel tanks
Barrel Size 225
Production Details Fruit was destemmed, softly crushed and fermented separately by variety in stainless steel with gentle pump-overs and délestage. Sangiovese remained on skins for approximately 12 days, while Cabernet Sauvignon remained for more than two weeks. Spontaneous malolactic fermentation occurred in second- and third-use 225 L barriques. Barrique maturation lasted approximately 14 months, followed by another 12 months in bottle.
Tasting Notes Intense ruby red; rich fruit, varietal Sangiovese character, powerful yet elegant Cabernet, vanilla and chocolate; compact and mineral, with sweet tannins and persistent length.
Critics Ratings Wine Advocate 92/100
Sources: www.antinori.it ↗ · Compare this vintage