Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | EUR 53.00≈ $60.88 · £45.45 | www.26generazioni.com ↗ |
Latest Technical Specifications · 2020
Grape Varieties Chardonnay; Pinot Nero
Region Franciacorta
Harvest Dates 17 August–3 September 2020
Fermentation Vessels Temperature-controlled stainless-steel tanks for primary fermentation; bottle for secondary fermentation
Oak Types French oak
Bottling Date May 2021
Disgorgement Date November 2024
Production Details The musts underwent temperature-controlled fermentation in stainless steel. After the first fermentation, a small portion was transferred to barriques; maturation lasted six months in second-use French-oak barrels. Separately matured Chardonnay and Pinot Nero lots were blended and completed their evolution in stainless steel. The wine was bottled in May 2021, underwent secondary alcoholic fermentation, and remained on its lees for more than 30 months. Disgorgement and addition of liqueur d’expédition to obtain the Brut designation took place in November 2024.
Tasting Notes Intense straw yellow with bright golden hues; creamy mousse; fine, persistent perlage; chalk, flint, acacia blossom, apricot and delicate oak; harmonious, structured and fresh, with a long fragrant, savory finish
2020 Technical Specifications
Grape Varieties Chardonnay; Pinot Nero
Region Franciacorta
Harvest Dates 17 August–3 September 2020
Fermentation Vessels Temperature-controlled stainless-steel tanks for primary fermentation; bottle for secondary fermentation
Oak Types French oak
Bottling Date May 2021
Disgorgement Date November 2024
Production Details The musts underwent temperature-controlled fermentation in stainless steel. After the first fermentation, a small portion was transferred to barriques; maturation lasted six months in second-use French-oak barrels. Separately matured Chardonnay and Pinot Nero lots were blended and completed their evolution in stainless steel. The wine was bottled in May 2021, underwent secondary alcoholic fermentation, and remained on its lees for more than 30 months. Disgorgement and addition of liqueur d’expédition to obtain the Brut designation took place in November 2024.
Tasting Notes Intense straw yellow with bright golden hues; creamy mousse; fine, persistent perlage; chalk, flint, acacia blossom, apricot and delicate oak; harmonious, structured and fresh, with a long fragrant, savory finish
Sources: www.antinori.it ↗ · Compare this vintage
2016 Technical Specifications
Classification Franciacorta DOCG Riserva
Region Franciacorta
Fermentation Vessels Bottle for secondary fermentation
Pressing Method Manually Harvested Whole Bunches Were Gently Pressed; The First-Press Free-Run Must Was Used
Production Details Manually harvested whole bunches were gently pressed, and the first-press free-run must underwent primary alcoholic fermentation at controlled temperature. In the following spring, secondary fermentation began in bottle, followed by a long period on the lees. Recommended serving temperature is 7–9°C.
Tasting Notes Intense straw yellow; fine, persistent perlage; intense and refined nose; complex, well-structured palate with white-fleshed fruit and strong aging potential
Food Pairing Medium-intensity first courses, white meats, fish soups and fish generally
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Classification Franciacorta DOCG Riserva
Region Franciacorta
Fermentation Vessels Bottle for secondary fermentation
Pressing Method Manually Harvested Whole Bunches Were Gently Pressed; The First-Press Free-Run Must Was Used
Production Details Manually harvested whole bunches were gently pressed, and the first-press free-run must underwent primary alcoholic fermentation at controlled temperature. In the following spring, secondary fermentation began in bottle, followed by a long period on the lees. Recommended serving temperature is 7–9°C.
Tasting Notes Intense straw yellow; fine, persistent perlage; intense and refined nose; complex, well-structured palate with white-fleshed fruit and strong aging potential
Food Pairing Medium-intensity first courses, white meats, fish soups and fish generally
Sources: www.antinori.it ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 12.5%
Grape Varieties Chardonnay; Pinot Nero
Classification Franciacorta DOCG Riserva
Region Franciacorta
Fermentation Vessels Bottle for secondary fermentation
Pressing Method Manually Harvested Whole Bunches Were Gently Pressed; The First-Press Free-Run Must Was Used
Production Details Manually harvested whole bunches were gently pressed, and the first-press free-run must underwent primary alcoholic fermentation at controlled temperature. Secondary fermentation began in bottle in the following spring, followed by a long period on the lees. Estate grapes were manually selected and transported in small cases; the estate describes using modern pneumatic presses. Recommended serving temperature is 7–9°C.
Tasting Notes Bright golden yellow; creamy mousse; fine, persistent perlage; intense, refined nose; harmonious and complex palate with white-fleshed fruit
Food Pairing Medium-intensity first courses, white meats, fish soups and fish generally
Sources: www.tenutamontenisa.it ↗ · Compare this vintage
2007 Technical Specifications
Grape Varieties Chardonnay; Pinot Nero
Region Franciacorta
Fermentation Vessels Stainless-steel tanks and barriques for primary alcoholic fermentation; bottle for secondary fermentation
Production Details Primary alcoholic fermentation took place partly in stainless-steel tanks and partly in barriques. Secondary fermentation in bottle with lees contact continued for 60 months. Recommended serving temperature is 7–9°C.
Tasting Notes Pale yellow with greenish reflections; intense, persistent aroma; white-fleshed fruit with elegance and finesse
Food Pairing Medium-intensity first courses, white meats, fish soups and fish generally
Sources: www.antinori.it ↗ · Compare this vintage