Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $18.54Original €16.50≈ £13.94 | www.26generazioni.com ↗ |
2024 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began in early September with Merlot, continued with Sangiovese, and concluded with Cabernet during the first ten days of October.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Maceration 10 days
Oak Types French oak; Hungarian oak
Bottling Date Starting in late April 2026
Production Details Alcoholic fermentation took about one week at a controlled 25–26 °C. The subsequent 10-day maceration was managed with careful pump-overs.
Tasting Notes Ruby red; black cherry, blood orange, green pepper, boxwood, toasted oak and tobacco; soft and enveloping palate with freshness, supple sweet tannins and a long, persistent finish.
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Total Acidity 4.5 g/L
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Sangiovese and Syrah; proportions not stated
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began in mid-September with Merlot, continued with Sangiovese, and concluded with Cabernet around October 10.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak
Bottling Date Starting in July 2025
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Alcoholic fermentation lasted 5–7 days and did not exceed 25 °C; maceration lasted 8–12 days. Malolactic fermentation occurred during October and November before maturation began in French- and Hungarian-oak barriques.
Tasting Notes Ruby red; dark fruit, tobacco, juniper berries, spices, coffee and hazelnut; enveloping, savory and fresh, with soft tannins and a persistent finish.
Food Pairing Mild cheeses, casseroles, lamb or mutton, and spicy meat sausages
2022 Technical Specifications
Grape Varieties Merlot, Syrah, Petit Verdot, Sangiovese and Cabernet; proportions not stated and the source does not specify which Cabernet variety
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began in the second week of September with Merlot, continued with Syrah and Petit Verdot, and concluded with Sangiovese and Cabernet by the end of September.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak
Bottling Date Starting in July 2024
Production Details Alcoholic fermentation lasted 5–7 days. Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C, while Syrah and Merlot did not exceed 25 °C. Maceration lasted 8–12 days; malolactic fermentation occurred in October and November for all varieties before transfer to French- and Hungarian-oak barriques.
Tasting Notes Ruby red; red cherry, redcurrant, spices, vanilla and hazelnut; enveloping, savory and fresh with soft tannins and a persistent finish.
Sources: www.antinori.it ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Merlot, Syrah, Petit Verdot, Sangiovese and Cabernet; proportions not stated and the source does not specify which Cabernet variety
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began in the second week of September with Merlot, continued with Syrah and Petit Verdot, and concluded with Sangiovese and Cabernet by mid-October.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak
Bottling Date Starting in August 2023
Production Details Alcoholic fermentation lasted 5–7 days. Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C, while Syrah and Merlot did not exceed 25 °C. Maceration lasted 8–12 days; all varieties underwent malolactic fermentation in October and November before transfer to French- and Hungarian-oak barriques.
Tasting Notes Ruby red; black cherry, plum jam, boxwood, tobacco and vanilla; enveloping palate with soft, velvety tannins, freshness and savoriness.
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Merlot, Syrah, Petit Verdot, Sangiovese and Cabernet; proportions not stated and the source does not specify which Cabernet variety
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began in the second week of September with Merlot, continued with Syrah and Petit Verdot, and concluded with Sangiovese and Cabernet by mid-October.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak
Bottling Date Starting in July 2022
Production Details Alcoholic fermentation lasted 5–7 days. Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C, while Syrah and Merlot did not exceed 25 °C. Maceration lasted 8–12 days; malolactic fermentation occurred in October and November before transfer to French- and Hungarian-oak barriques.
Tasting Notes Ruby red; black cherry, blackcurrant, cocoa, coffee, spices and boxwood; enveloping palate with soft, velvety tannins, freshness and savoriness.
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Merlot, Syrah, Sangiovese, Petit Verdot and Cabernet; proportions not stated and the source does not specify which Cabernet variety
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began during the second ten days of September with Merlot, continued with Syrah, and concluded with Sangiovese, Petit Verdot and Cabernet by mid-October.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak; American oak
Bottling Date Starting in July 2021
Production Details Alcoholic fermentation lasted 5–7 days and maceration lasted 8–12 days. Cabernet, Sangiovese and Petit Verdot did not exceed 28 °C, while Syrah and Merlot did not exceed 25 °C. Malolactic fermentation finished by year-end for all varieties before transfer to French-, Hungarian- and American-oak barriques.
Tasting Notes Ruby red; black cherry, plum, boxwood, mint and black pepper; medium-bodied and rounded with soft, delicate tannins and a long, savory finish.
Sources: www.antinori.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Merlot, Syrah, Sangiovese, Cabernet Sauvignon and Petit Verdot; proportions not stated
Classification Toscana IGT
Region Toscana
Harvest Dates Merlot, Syrah and Sangiovese harvest began during the second ten days of September, with Sangiovese continuing into early October; Cabernet Sauvignon and Petit Verdot were harvested in the first week of October.
Fermentation Vessels Temperature-controlled tanks
Pressing Method Grapes Were Destemmed And Softly Crushed.
Oak Types French oak; Hungarian oak; American oak
Bottling Date Starting in July 2020
Production Details Alcoholic fermentation lasted 5–7 days and maceration lasted 8–12 days. Cabernet Sauvignon, Sangiovese and Petit Verdot did not exceed 28 °C, while Syrah and Merlot did not exceed 25 °C. Malolactic fermentation occurred in October and November before transfer to French-, Hungarian- and American-oak barriques.
Tasting Notes Deep red; blueberry, blackcurrant, toasted hazelnut, spices and vanilla; rounded and well-bodied with soft, velvety tannins and a long, savory 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)