Vinsanto Marchese Antinori
Climate
Late autumn and winter in Chianti Classico were cold and quite rainy, and abundant snowfall at the end of 2010 was followed by very low temperatures. Early winter, instead, was dry and early spring mild, relieving fears of a return of cold weather. The first part of April was even warm, led to an early bud burst, ten days earlier than usual. The middle part of the growing season was quite favorable, with little rain and balmy weather, while cool weather prevailed in July, balancing the ripening rhythms of the vine. Temperatures rose sharply from August 10th on, bring on a period of hot weather and scarce rainfall, excellent conditions for white grapes which showed full ripeness, excellent healthiness, and much fragrance and crisp freshness.
Vinification
The grapes, sourced exclusively from Antinori proprietary estates in Chianti Classico, were selected and picked into small packing cases. They were then placed manually on straw mats in the drawing facility of the Tignanello estate and left to dry and raisin until December. At the end of this period of natural drying, the grapes were given a delicate pressing to best conserve flavor and aroma and the must went into small barrels of different sizes, from 13 to 52 gallons and coopered from various types of wood. There a long and often interrupted fermentation took place. The wine aged in barrel for three years and the barrels were then blended and bottled.
Historical data
The production of Vinsanto in Tuscany goes all the way back to the Middle Ages and the wine is considered a true regional specialty; the Antinori family has always produced it. The first vintage of the Vinsanto Tenute Marchese Antinori (a “natural” Vinsanto, not a fortified wine with alcohol added) was the 1987.
Tasting Notes
A deep amber in color with golden highlights, the wine shows sweet aromas of walnuts and hazelnuts, chestnuts along with honey with subtle notes of citrus fruit in the background. The flavor are full, honeyed and is well supported by a vigorous and tonic acidity.
Awards
Wine Spectator 93/100 USA
Vinsanto
Vinsanto production in Tuscany and in the Chianti Classico region dates back to the Middle Ages. Observing traditional methods and strict production regulations, Vinsanto Tenute Marchese Antinori is produced from selected Trebbiano and Malvasia grapes that are left to dry in a completely natural process requiring time and patience. The resulting wine is intense and pleasing for its generous aromas and soft palate.
Climate
Late autumn and winter in Chianti Classico were cold and quite rainy, and abundant snowfall at the end of 2010 was followed by very low temperatures. Early winter, instead, was dry and early spring mild, relieving fears of a return of cold weather. The first part of April was even warm, led to an early bud burst, ten days earlier than usual. The middle part of the growing season was quite favorable, with little rain and balmy weather, while cool weather prevailed in July, balancing the ripening rhythms of the vine. Temperatures rose sharply from August 10th on, bring on a period of hot weather and scarce rainfall, excellent conditions for white grapes which showed full ripeness, excellent healthiness, and much fragrance and crisp freshness.
Vinification
The grapes, sourced exclusively from Antinori proprietary estates in Chianti Classico, were selected and picked into small packing cases. They were then placed manually on straw mats in the drawing facility of the Tignanello estate and left to dry and raisin until December. At the end of this period of natural drying, the grapes were given a delicate pressing to best conserve flavor and aroma and the must went into small barrels of different sizes, from 13 to 52 gallons and coopered from various types of wood. There a long and often interrupted fermentation took place. The wine aged in barrel for three years and the barrels were then blended and bottled.
Historical data
The production of Vinsanto in Tuscany goes all the way back to the Middle Ages and the wine is considered a true regional specialty; the Antinori family has always produced it. The first vintage of the Vinsanto Tenute Marchese Antinori (a “natural” Vinsanto, not a fortified wine with alcohol added) was the 1987.
Tasting Notes
A deep amber in color with golden highlights, the wine shows sweet aromas of walnuts and hazelnuts, chestnuts along with honey with subtle notes of citrus fruit in the background. The flavor are full, honeyed and is well supported by a vigorous and tonic acidity.
Awards
Wine Spectator 93/100 USA
The Specialties Of The Chianti Region
Chianti Classico is the heart of Tuscany not only from a geographical perspective but also due to its historical and cultural importance, its traditions and for its strikingly beautiful territory. Chianti Classico is home to Marchesi Antinori’s historic estates, a family of winemakers since 1385 who have always been passionate about their ancestral territory. The specialty products produced by Antinori, brandy, grappa, Vinsanto, extra virgin olive oil and vinegar, are all remarkable tributes to Chianti Classico’s rich, generous countryside and its authentic production perfected through centuries of agricultural and viticultural traditions.
Antinori Estates
Estates in Italy
