Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $51.69Original €46.00≈ £38.86 | www.26generazioni.com ↗ |
2022 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Soils rich in limestone rock with a moderate clay component
Harvest Dates Began in the last week of September and finished in the first week of October 2022
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types French oak and a small proportion of Hungarian oak
Production Details Alcoholic fermentation lasted approximately 10 days, followed by at least 10 additional days of skin maceration. After racking and completion of malolactic fermentation, the wine matured for several months principally in French oak with a small proportion of Hungarian oak. It was estate bottled and then rested in bottle before release. The vineyards are approximately 300 metres above sea level; the source does not state an exact elevation or exact maturation duration.
Tasting Notes Intense ruby red; marasca cherry, currant, dog rose, lavender, chestnut honey and iron; mouth-filling, fresh and savory, with refined sweet tannins and a long persistent finish
Sources: www.antinori.it ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Soils rich in limestone rock with a moderate clay component
Harvest Dates Began in late September and finished around mid-October 2021
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types French and Hungarian oak
Production Details Alcoholic fermentation lasted approximately 10 days, followed by 10–12 additional days of skin maceration. After racking and completion of malolactic fermentation, the wine matured in French and Hungarian oak for several months, was estate bottled and rested in bottle before release. The vineyards are approximately 300 metres above sea level; no exact elevation or exact maturation duration is stated.
Tasting Notes Ruby red; ripe cherry, orange peel, violet, dog rose, vanilla and white chocolate; mouth-filling, refined, lively and juicy, with sweet intense tannins and a persistent finish
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Limestone-rich soil with a moderate clay component
Harvest Dates Began in the second half of September and finished at the beginning of October 2020
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types Hungarian oak and a small proportion of French oak
Production Details Alcoholic fermentation lasted 10 days and was followed by 10–12 days of skin maceration. After racking and completion of malolactic fermentation, the wine matured for several months in Hungarian oak with a small percentage in French oak; lots were tasted regularly before estate bottling and further bottle aging. The vineyards are approximately 300 metres above sea level.
Tasting Notes Deep ruby red; black cherry, dog rose, milk chocolate, cocoa, lavender, iris and saffron; lively, vibrant and lean, with a long savory finish
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Limestone-rich soil with a moderate clay component
Harvest Dates Began in the second half of September and finished at the beginning of October 2019
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types Hungarian oak and a small proportion of French oak
Production Details Alcoholic fermentation lasted 10 days, followed by 10–12 days of skin maceration. After racking and completion of malolactic fermentation, the wine matured for several months in Hungarian oak barrels with a small percentage in French oak. Lots were assessed during maturation before estate bottling and further bottle aging. Vineyard elevation is stated only as approximately 300 metres.
Tasting Notes Ruby red; ripe red fruit, liqueur cherry, sour cherry, red orange, lavender, vanilla, clove, leather and bitter cocoa; mouth-filling, savory and persistent, with silky vibrant tannins
Sources: www.antinori.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Limestone-rich soil with a moderate clay component
Harvest Dates Began in the last week of September and finished in the first week of October 2018
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types Hungarian oak and a small proportion of French oak
Production Details Each vineyard parcel remained a separate lot during fermentation and maturation. Alcoholic fermentation lasted 10 days, followed by 10–12 days of skin maceration. The separate lots underwent malolactic fermentation and several months of aging principally in Hungarian oak with a small French-oak component, then were blended, estate bottled and bottle aged before release. Vineyard elevation is stated as approximately 300 metres.
Tasting Notes Ruby red; sour cherry, black cherry, blueberry, apricot, aromatic herbs, chocolate, coffee, licorice and vanilla; rich, succulent and flavorful, with freshness, mineral character and a lingering sweet finish
Sources: www.antinori.it ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Harvest Dates September 20 through the first week of October 2017
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks for malolactic fermentation
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types Hungarian oak and a smaller proportion of French oak
Production Details Alcoholic fermentation lasted 10 days, followed by 10–12 additional days of skin maceration. Malolactic fermentation occurred in stainless-steel tanks; lots were then selected and blended before several months of maturation principally in Hungarian oak with a smaller French-oak component. The vintage had below-average yields, but no exact wine-specific yield is supplied. The vineyards are approximately 300 metres above sea level.
Tasting Notes Ruby red; ripe red fruit, cherry in alcohol, sour cherry, aromatic herbs, clove and chocolate; rich and fresh, with integrated tannins and savory character
Critics Ratings Wine Enthusiast 92/100; James Suckling 95/100; Antonio Galloni 93/100
Sources: www.antinori.it ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Harvest Dates End of September through the first few days of October 2016
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Gently Crushed
Oak Types Hungarian oak and a small proportion of French oak
Production Details Alcoholic fermentation lasted 10 days, followed by 10–12 days of skin maceration. After racking, malolactic fermentation occurred in oak. Each vineyard block remained separate through picking, fermentation and several months of maturation, principally in Hungarian oak with a small French-oak component; final blends were then assembled, estate bottled and bottle aged before release. Vineyard elevation is stated only as approximately 300 metres.
Tasting Notes Ruby red; red fruit, cherry, morello cherry, floral notes and white chocolate; rich, lively and balanced, with supple velvety tannins and a persistent finish
Critics Ratings Wine Advocate 94/100; James Suckling 96/100; Galloni 94/100; Wine Spectator 94/100
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Estate Grown Yes
Pressing Method Destemmed Berries Were Selected And Softly Pressed
Oak Types Hungarian and French oak
Production Details Alcoholic fermentation lasted 10 days and was followed by 10–12 days of post-fermentation skin contact. The separate vineyard lots underwent complete spontaneous malolactic fermentation in oak by the end of 2015, then matured for 12 months in Hungarian and, partially, French oak barrels. Lots were assessed, assembled, estate bottled and given a final period of bottle aging. The vineyards are approximately 300 metres above sea level.
Tasting Notes Intense ruby red; ripe red fruit, berries, cherry in alcohol, spice and balsamic notes; ample and enveloping, with supple velvety tannins, freshness, finesse and a long finish
Critics Ratings Wine Advocate 94/100; Wine Spectator 93/100
Sources: www.antinori.it ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Estate Grown Yes
Pressing Method Destemmed Grapes Were Selected And Softly Pressed
Oak Types Hungarian oak
Production Details The crop was picked entirely by hand, with vineyard parcels kept separate in the vineyard and cellar. Fermentation lasted 10 days, followed by 10–12 days of skin contact. Complete spontaneous malolactic fermentation occurred in oak by the end of 2013; after racking, the wine matured in Hungarian oak for approximately 12 months, then was blended, estate bottled and bottle aged before release. The vineyards are approximately 300 metres above sea level.
Tasting Notes Intense ruby red; smoky red fruit, underbrush and restrained oak; balanced and distinctive, with firm youthful tannins, length, persistence and finesse
Critics Ratings Antonio Galloni 94/100; Wine Spectator 95/100
Sources: www.antinori.it ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Sangiovese exclusively
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Harvest Dates Picked approximately 10 days later than the usual Sangiovese harvest period
Estate Grown Yes
Fermentation Vessels Stainless-steel vats for alcoholic fermentation and maceration
Pressing Method Destemmed And Softly Crushed
Oak Types New Hungarian oak and a small proportion of new French oak
Barrel Size Hungarian barriques: 300 L and 225 L; French barriques: 225 L
Production Details After destemming and soft crushing, the grapes fermented and macerated in stainless-steel vats with delicate pump-overs and délestage; the wine remained on skins for approximately 15 days. By year-end, spontaneous malolactic fermentation was completed in new 300- and 225-litre Hungarian barriques and a small proportion of new 225-litre French barriques. Selected wines were returned to the same barriques for approximately 14 months, followed by further selection, bottling and another 12 months in bottle. The vineyards are approximately 300 metres above sea level.
Tasting Notes Intense ruby red; ripe blackberry, licorice and broad fruit aromas; balanced, complex and rounded, with good acidity and a lingering finish
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)