Latest Technical Specifications · 2023
Grape Varieties Cabernet Sauvignon, Cabernet Franc and Sangiovese
Classification Toscana IGT
Region Toscana
Soil Stony calcareous soil with alberese and galestro rock
Orientation Southwest
Harvest Dates Harvest began in the first days of October with Sangiovese, continued with Cabernet Franc and ended on 13 October with Cabernet Sauvignon.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Grapes were destemmed; berries were sorting-table selected, gently crushed and gravity-fed into 60 hL truncated-conical tanks. Fermentation and maceration were managed for fruit and tannin balance. After racking, malolactic fermentation occurred in second- and third-passage barriques. Maturation then took place for approximately 15 months in new French oak; lots were initially matured separately, blended and returned to wood to complete maturation. The approximately 20-hectare vineyard lies at 350–400 m elevation.
Tasting Notes Intense ruby red with violet reflections; ripe blackberry, blueberry, blackcurrant, plum, fig, pepper, liquorice, bitter cocoa and coffee; rich and vibrant with silky tannins and a long, intense finish.
2023 Technical Specifications
Grape Varieties Cabernet Sauvignon, Cabernet Franc and Sangiovese
Classification Toscana IGT
Region Toscana
Soil Stony calcareous soil with alberese and galestro rock
Orientation Southwest
Harvest Dates Harvest began in the first days of October with Sangiovese, continued with Cabernet Franc and ended on 13 October with Cabernet Sauvignon.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Grapes were destemmed; berries were sorting-table selected, gently crushed and gravity-fed into 60 hL truncated-conical tanks. Fermentation and maceration were managed for fruit and tannin balance. After racking, malolactic fermentation occurred in second- and third-passage barriques. Maturation then took place for approximately 15 months in new French oak; lots were initially matured separately, blended and returned to wood to complete maturation. The approximately 20-hectare vineyard lies at 350–400 m elevation.
Tasting Notes Intense ruby red with violet reflections; ripe blackberry, blueberry, blackcurrant, plum, fig, pepper, liquorice, bitter cocoa and coffee; rich and vibrant with silky tannins and a long, intense finish.
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties Cabernet Sauvignon, Sangiovese and Cabernet Franc
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc was harvested on 23 September, Sangiovese on 26–27 September and Cabernet Sauvignon on 5 October.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Grapes were destemmed; berries were sorting-table selected, gently crushed and gravity-fed into 60 hL truncated-conical tanks. Fermentation and maceration were managed for fruit and tannin balance. Malolactic fermentation occurred in barriques immediately after racking. Maturation took place for approximately 15 months in new French oak; separately matured lots were subsequently blended and returned to wood to complete maturation.
Tasting Notes Intense ruby red with violet reflections; blackcurrant, blueberry, plum, fig, sweet violet, powdered sugar, gianduja, white pepper, cigar box and quinine; creamy, rich and energetic with silky tannins and a deep finish.
2021 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc and Sangiovese harvest began in the final days of September; harvest ended on 21 October with Cabernet Sauvignon.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Destemmed grapes underwent berry-by-berry sorting and gentle crushing before gravity transfer into 60 hL truncated-conical tanks. Fermentation and maceration emphasized fruit and tannin balance; malolactic fermentation followed in barriques. Maturation lasted approximately 16 months in new French oak, with lots initially kept separate, then blended and returned to wood.
Tasting Notes Intense ruby red with violet reflections; blackcurrant, blackberry, purple plum, mint, myrtle, white pepper, powdered sugar, cocoa and liquorice; rich and vibrant with silky tannins and a persistent dark-chocolate finish.
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began at the end of September with Cabernet Franc and Sangiovese and concluded on 14 October with Cabernet Sauvignon.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Destemmed grapes underwent sorting-table berry selection and gentle crushing before gravity transfer into 60 hL truncated-conical tanks. Fermentation and maceration were managed for fruit and tannin balance, followed by malolactic fermentation in barriques. Maturation lasted approximately 18 months in new French oak; separate lots were then blended and returned to wood.
Tasting Notes Deep ruby red; raspberry, mulberry, ripe apricot, blood orange, rose, coffee bean, chocolate, liquorice, mint and white pepper; enveloping and harmonious with sweet, vibrant tannins and a very long toasted-spice finish.
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2017 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates 20 September–6 October
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Grapes were destemmed; berries were sorting-table selected, gently crushed and gravity-fed into 60 hL truncated-conical tanks. Fermentation and maceration were adjusted to the unusual vintage while preserving fruit and tannin balance. Malolactic fermentation occurred in barriques. Maturation lasted approximately 18 months in new French oak, with lots initially separate and later blended to complete maturation in wood.
Tasting Notes Intense deep ruby red; ripe blackberry, blackcurrant, fresh mint, myrtle, white pepper, cinnamon and cocoa; rich and enveloping with soft, velvety, vibrant tannins and a persistent toasted finish.
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2015 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc was harvested 28–30 September, Sangiovese 29 September–3 October and Cabernet Sauvignon 4–10 October.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Grapes were gently destemmed and berries were sorting-table selected before crushing and transfer into 60 hL truncated-conical tanks. Fermentation and maceration focused on freshness, aroma, colour extraction and soft, elegant tannins. Malolactic fermentation occurred in barriques. Variety- and parcel-specific lots matured separately for approximately 18 months in new French oak and were blended a few months before bottling.
Tasting Notes Very intense ruby red with violet reflections; plum jam, ripe blackberry, blueberry, blackcurrant, chocolate, liquorice and mint; harmonious and balanced with rounded sweet tannins and a very long spicy finish.
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2010 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc harvest began in late September, Sangiovese followed in early October and Cabernet Sauvignon was harvested in mid-October.
Fermentation Vessels 60 hL truncated-conical vinification tanks
Oak Types French oak
Production Details Clusters were destemmed, and berries were sorting-table selected and crushed before fermentation and maceration in 60 hL truncated-conical tanks. Extraction was guided by daily tasting to retain aromatic freshness, colour and elegant tannins. Malolactic fermentation followed in barriques. Variety- and parcel-specific lots matured for approximately 18 months in French oak, were blended a few months before bottling and were bottled at the estate.
Tasting Notes Very intense ruby red; fragrant, intense sweet red fruit and spice; broad and structured with soft tannins, elegance, balance and a persistent spicy finish.
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2006 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Sangiovese was harvested during the first ten days of October; Cabernet Franc and Cabernet Sauvignon were harvested during the second half of October.
Production Details Grapes were harvested by hand in one-hectare vineyard parcels. Fermentation used délestage and pump-overs and was conducted at an average 27°C, never exceeding 31°C. After alcoholic fermentation and racking, parcel-separated wines entered new oak barriques and completed malolactic fermentation before year-end. The assembled lots then rested for approximately 12 months in barriques, were racked, selected barrel by barrel and bottled; release followed a further approximately one year of bottle maturation.
Tasting Notes Intense ruby red; ripe blackberry and cherry with vanilla and chocolate; powerful, soft and persistent with a pronounced tannic texture and an exceptionally long finish.
Sources: www.antinori.it ↗ · Compare this vintage