Villa Antinori Chianti Classico Riserva
Climate
The climate of the 2015 growing season was an extremely regular one and respected in its various phases the typical comportment of Chianti Classico as a territory. A rather cold and dry winter preceded a generally damp springtime in the months of March and April, distinguished by regular temperatures which assisted in a perfect development of the vegetation and optimal phases of both bud break and then bud set. The summer was warm, particularly during July, a month characterized by rather high temperature peaks; the nights, nonetheless, remained cool, favoring the growth of the grape bunches and avoiding any particular problems of stress. The month of August, warm but punctuated by rainfall as well, guaranteed a perfect start of the ripening phase. Picking began during the second half of September during dry and breezy weather.
Vinification
The grapes, after destemming and a soft pressing, went into stainless steel fermenting tanks where the fermentation took place at temperatures held to a maximum of 86° Fahrenheit (30° centigrade). The period of skin contact during fermentation lasted fifteen days during which various mechanical techniques were utilized to extract, in a controlled manner, aroma, structure, and round and supple tannins. After the malolactic fermentation, which took place in stainless steel tanks for the Sangiovese and in small oak barrels used once or twice previously for the other grape varieties, the various lots were blended together and continued their aging process, principally in larger casks and partly in barrel, up until the spring of 2017. The bottling took place during the month of July, 2017.
Historical Data
Villa Antinori is, first and foremost, an idea, a way of conceiving the production of wine: on the one hand, experimentation and evolution, on the other hand, continuity in tradition. Sangiovese and other complementary grape varieties render their homage to an historic label and a wine with a long tradition,: this name, in fact, is almost one hundred years old, as the wine was produced for the first time in the 1928 vintage. With the inauguration of the Antinori Chianti Classico cellars, the family wished to reinterpret a Tuscan classic with a Riserva offering which is both delicate and, at the same time, elegant and decisive in flavor.
Tasting Notes
Villa Antinori Chianti Classico Riserva is ruby red in color. The nose shows intensely fruity notes of ripe cherries, red currants, and wild berry fruit along with well integrated notes of toasted oak and tobacco, and a touch of balsamic sensations. The palate is ample and enveloping, savory, soft in its tannins and velvety in texture. The finish and aftertaste are long and persistent.
Awards
Wine Spectator 94/100 USA Wine Advocate 91/100 USA
The Wine
Villa Antinori Chianti Classico Riserva is a blend of Sangiovese together with other complementary varieties produced as a tribute to Antinori’s historic label that has accompanied the family’s winemaking traditions over the years. The inauguration of the new winery Antinori nel Chianti Classico inspired the family to reinterpret this Tuscan classic into a premium quality wine with unmistakable style, the resulting Riserva is delicate, decisive and elegant.
Climate
The climate of the 2015 growing season was an extremely regular one and respected in its various phases the typical comportment of Chianti Classico as a territory. A rather cold and dry winter preceded a generally damp springtime in the months of March and April, distinguished by regular temperatures which assisted in a perfect development of the vegetation and optimal phases of both bud break and then bud set. The summer was warm, particularly during July, a month characterized by rather high temperature peaks; the nights, nonetheless, remained cool, favoring the growth of the grape bunches and avoiding any particular problems of stress. The month of August, warm but punctuated by rainfall as well, guaranteed a perfect start of the ripening phase. Picking began during the second half of September during dry and breezy weather.
Vinification
The grapes, after destemming and a soft pressing, went into stainless steel fermenting tanks where the fermentation took place at temperatures held to a maximum of 86° Fahrenheit (30° centigrade). The period of skin contact during fermentation lasted fifteen days during which various mechanical techniques were utilized to extract, in a controlled manner, aroma, structure, and round and supple tannins. After the malolactic fermentation, which took place in stainless steel tanks for the Sangiovese and in small oak barrels used once or twice previously for the other grape varieties, the various lots were blended together and continued their aging process, principally in larger casks and partly in barrel, up until the spring of 2017. The bottling took place during the month of July, 2017.
Historical Data
Villa Antinori is, first and foremost, an idea, a way of conceiving the production of wine: on the one hand, experimentation and evolution, on the other hand, continuity in tradition. Sangiovese and other complementary grape varieties render their homage to an historic label and a wine with a long tradition,: this name, in fact, is almost one hundred years old, as the wine was produced for the first time in the 1928 vintage. With the inauguration of the Antinori Chianti Classico cellars, the family wished to reinterpret a Tuscan classic with a Riserva offering which is both delicate and, at the same time, elegant and decisive in flavor.
Tasting Notes
Villa Antinori Chianti Classico Riserva is ruby red in color. The nose shows intensely fruity notes of ripe cherries, red currants, and wild berry fruit along with well integrated notes of toasted oak and tobacco, and a touch of balsamic sensations. The palate is ample and enveloping, savory, soft in its tannins and velvety in texture. The finish and aftertaste are long and persistent.
Awards
Wine Spectator 94/100 USA Wine Advocate 91/100 USA
Villa Antinori
Villa Antinori is an important corner stone as its name is associated with over 100 years of history. At the same time it represents ongoing progress. The one essential principle is continuous research for increasingly higher quality standards. This idea produced two different wines that share a common passion for quality: Villa Antinori Rosso and Villa Antinori Bianco. Villa Antinori was originally produced in 1928 by Marchese Niccolò Antinori as a Chianti Classico that could age and that would improve over time. Soon after, Villa Antinori was found in the most prestigious cellars in embassies, royal houses, important hotels and restaurants. In 1931, Villa Antinori Bianco was made from traditional Trebbiano grapes. In the 1980’s a small percentage of Chardonnay was added in order to give the wine better structure.
Antinori Estates
Estates in Italy
