Latest Technical Specifications · 2024
Alcohol 13.5%
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sangiovese and other complementary varieties; percentages not stated
Classification Chianti Classico DOCG
Region Chianti Classico
Harvest Dates Harvest began on 10 September 2024 and finished during the first week of October 2024.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak
Bottling Date Bottling began at the end of July 2025.
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Each variety was harvested separately, destemmed and gently crushed. Alcoholic fermentation proceeded in stainless steel at 26–28°C. Maceration lasted approximately 10–12 days for Sangiovese and no more than two weeks for the complementary varieties. Malolactic fermentation finished by the end of winter; after blending, the wine matured chiefly in large Slavonian-oak barrels, with a small portion in barriques and stainless-steel tanks. Alko product 400897 separately reports “Acids 5.2 g” without an explicit per-volume unit or acid-equivalent basis, so that measurement is not represented as canonical total acidity; its 16–18°C serving recommendation is likewise retained as a range here.
Tasting Notes Bright ruby red; cherry, raspberry jelly, pomegranate juice, violet and geranium; lively, juicy and savory, with a long saline finish and soft, sweet tannins.
Food Pairing Strong cheeses, beef and savory snacks
2024 Technical Specifications
Alcohol 13.5%
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sangiovese and other complementary varieties; percentages not stated
Classification Chianti Classico DOCG
Region Chianti Classico
Harvest Dates Harvest began on 10 September 2024 and finished during the first week of October 2024.
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak
Bottling Date Bottling began at the end of July 2025.
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Each variety was harvested separately, destemmed and gently crushed. Alcoholic fermentation proceeded in stainless steel at 26–28°C. Maceration lasted approximately 10–12 days for Sangiovese and no more than two weeks for the complementary varieties. Malolactic fermentation finished by the end of winter; after blending, the wine matured chiefly in large Slavonian-oak barrels, with a small portion in barriques and stainless-steel tanks. Alko product 400897 separately reports “Acids 5.2 g” without an explicit per-volume unit or acid-equivalent basis, so that measurement is not represented as canonical total acidity; its 16–18°C serving recommendation is likewise retained as a range here.
Tasting Notes Bright ruby red; cherry, raspberry jelly, pomegranate juice, violet and geranium; lively, juicy and savory, with a long saline finish and soft, sweet tannins.
Food Pairing Strong cheeses, beef and savory snacks
2023 Technical Specifications
Classification Chianti Classico DOCG
Region Chianti Classico
Harvest Dates Harvest began on 12 September 2023 and finished during the first week of October 2023.
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak
Bottling Date Bottling began in August 2024.
Production Details Each variety was harvested separately, destemmed, gently crushed and fermented in stainless steel at 26–28°C. Maceration lasted approximately 9–12 days for Sangiovese and no more than two weeks for complementary varieties. After malolactic fermentation finished by the end of winter, the assembled wine matured chiefly in large Slavonian-oak barrels, with a small portion in barriques and stainless-steel tanks.
Tasting Notes Bright ruby red; violet, dog rose, lavender, redcurrant, wild strawberry and raspberry purée; fine, fresh and savory, with sweet, lively tannins.
Sources: www.antinori.it ↗ · Compare this vintage
2022 Technical Specifications
Classification Chianti Classico DOCG
Region Chianti Classico
Harvest Dates Harvest began on 8 September 2022 and finished during the first week of October 2022.
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak
Bottling Date Bottling began in September 2023.
Production Details Each variety was harvested separately, destemmed, gently crushed and fermented in stainless steel at 26–28°C. Maceration lasted approximately 10–12 days for Sangiovese and no more than two weeks for complementary varieties. After malolactic fermentation finished by the end of winter, the assembled wine matured chiefly in large Slavonian-oak barrels, with a small portion in barriques and stainless-steel tanks.
Tasting Notes Bright ruby red; redcurrant, strawberry, pomegranate, watermelon, dog rose, hibiscus and caramel; enveloping, fresh and lively, with sweet tannins and a savory finish.
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Classification DOCG
Region Chianti Classico
Harvest Dates Harvest began on 17 September 2020 and finished during the first week of October 2020.
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak
Bottling Date January 2022
Production Details Each variety was harvested separately, destemmed, gently crushed and fermented in stainless steel at 26–28°C. Sangiovese macerated for approximately 10 days and complementary varieties for no more than two weeks. After malolactic fermentation finished by the end of winter, the assembled wine matured chiefly in large Slavonian-oak barrels, with a small portion in barriques and stainless-steel tanks.
Tasting Notes Ruby red; cherry, redcurrant, strawberry, violet, lavender and light licorice; soft entry, lively sensations, well-integrated tannins and a fresh, savory finish.
Sources: www.antinori.it ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties Sangiovese, Merlot and Syrah; percentages not stated
Classification Chianti Classico DOCG
Region Chianti Classico
Harvest Dates Merlot was harvested from 12–20 September 2011; Sangiovese and Syrah were harvested during the final week of September 2011.
Fermentation Vessels Stainless-steel tanks
Oak Types Slavonian oak and American oak
Production Details The varieties were vinified separately. Sangiovese macerated in stainless steel for approximately 10 days; Merlot and Syrah were temperature-controlled to preserve fruit and obtain soft tannins. Malolactic fermentation finished before winter. The blend then matured in wood for approximately nine months, principally in large Slavonian-oak barrels with 10% in American-oak barriques, followed by several months of bottle rest before release.
Tasting Notes Ruby red; cherry, chocolate and vanilla; soft, silky tannins and good retronasal persistence.
Critics Ratings 90
Sources: www.antinori.it ↗ · Compare this vintage