Latest Technical Specifications · 2023
Grape Varieties Sangiovese with a small proportion of Merlot
Classification Vino Nobile di Montepulciano DOCG
Region Vino Nobile di Montepulciano
Soil Sandy-loam soil rich in gravel and rock fragments
Harvest Dates Merlot harvest began 12 September 2023; Sangiovese harvest concluded 3 October 2023
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date Spring 2025
Production Details The varieties were harvested separately, destemmed and gently crushed. Alcoholic fermentation occurred in stainless steel at 25–28 °C; skin maceration lasted 7–10 days with controlled extraction. Malolactic fermentation took place in large barrels, followed from the spring after harvest by approximately 12 months of maturation in those barrels. After spring-2025 bottling, the wine received additional bottle maturation before release.
Tasting Notes Ruby red; blood orange, red fruit, boxwood, pepper and vanilla; enveloping palate with freshness, velvety tannins, a long savory finish, strawberry and vanilla
2023 Technical Specifications
Grape Varieties Sangiovese with a small proportion of Merlot
Classification Vino Nobile di Montepulciano DOCG
Region Vino Nobile di Montepulciano
Soil Sandy-loam soil rich in gravel and rock fragments
Harvest Dates Merlot harvest began 12 September 2023; Sangiovese harvest concluded 3 October 2023
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date Spring 2025
Production Details The varieties were harvested separately, destemmed and gently crushed. Alcoholic fermentation occurred in stainless steel at 25–28 °C; skin maceration lasted 7–10 days with controlled extraction. Malolactic fermentation took place in large barrels, followed from the spring after harvest by approximately 12 months of maturation in those barrels. After spring-2025 bottling, the wine received additional bottle maturation before release.
Tasting Notes Ruby red; blood orange, red fruit, boxwood, pepper and vanilla; enveloping palate with freshness, velvety tannins, a long savory finish, strawberry and vanilla
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties Prugnolo Gentile (Sangiovese) and Merlot; proportions not stated
Classification Vino Nobile di Montepulciano DOCG
Region Vino Nobile di Montepulciano
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date Spring 2024
Vegetarian Yes
Closure Cork
Production Details Producer specification: alcoholic fermentation took place in stainless steel at 25–28 °C, followed by 7–10 days of skin maceration; malolactic fermentation and approximately 12 months of maturation occurred in large barrels, beginning the following spring, with further bottle maturation after spring-2024 bottling. The exact-vintage Tindal distributor sheet instead reports 15 days of skin contact, approximately 12 months in large oak casks and another 12 months in bottle. The maceration discrepancy is unresolved, so no canonical maceration_days value is proposed.
Tasting Notes Ruby red; strawberry, cherry, blackberry, blood orange, vanilla and spices; mouth-filling, fresh and savory, with velvety tannins and a persistent vanilla finish
2021 Technical Specifications
Alcohol 14.5%
Total Acidity 5.1 g/L
Grape Varieties Sangiovese and Merlot; proportions not stated
Classification Vino Nobile di Montepulciano DOCG
Region Vino Nobile di Montepulciano
Harvest Dates Merlot was harvested 15–20 September 2021; Sangiovese was harvested 28–30 September 2021
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Bottling Date Spring 2023
Production Details Producer specification: alcoholic fermentation occurred in stainless steel at 25–28 °C, followed by 7–10 days of controlled skin maceration; malolactic fermentation and approximately 12 months of maturation took place in large barrels, followed by bottle maturation from spring 2023 until a spring-2024 release. The regional catalogue instead describes the maturation vessels as medium-capacity barrels and says bottle ageing lasted approximately one year. Its finished-wine analytical table additionally reports volatile acidity of 0.41 g/L and dry extract of 30.2 g/L. The large-versus-medium barrel description remains a source conflict.
Tasting Notes Ruby red; cherry, sour cherry, blood orange and vanilla; energetic palate with soft, velvety tannins and a long, persistent blood-orange and vanilla finish
2019 Technical Specifications
Grape Varieties Sangiovese with a small proportion of Merlot
Classification Vino Nobile di Montepulciano DOCG
Region Vino Nobile di Montepulciano
Harvest Dates Harvest began 17 September 2019 and concluded 5 October 2019
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemmed And Gently Crushed
Maceration 10 days
Bottling Date Spring 2020
Production Details The separately harvested varieties were destemmed and gently crushed. Alcoholic fermentation occurred in stainless steel at 28 °C, followed by 10 days of controlled skin maceration. Malolactic fermentation took place in large barrels, where approximately 12 months of maturation began in the spring after harvest; after spring-2020 bottling, the wine received approximately one further year of maturation.
Tasting Notes Ruby red; strawberry, cherry, delicate spices and sweet vanilla; soft entry, lively tannins, savory character, persistent and fresh finish
Sources: www.antinori.it ↗ · Compare this vintage