| Description |
The Villa Antinori Red It is the fruit of the Antinori family's wisdom in wine production, capable of combining multiple grape varieties to produce an exceptional wine. Obtaining the best peculiarities and organoleptic characteristics from each of them.
The 2021 vintage was characterized by a rainy winter that provided the vineyards with an excellent water reserve. Budding occurred towards the end of March, slightly later than in 2020. The second half of April was characterized by generally low temperatures that slowed down the vegetative development of the vine and the subsequent flowering, which occurred in the second ten days of May, with a delay of about 10 days compared to last year. The end of spring and summer were characterized by a generally warm and dry climate, allowing the plants to recover part of the initial delay and to best start the ripening process. The excellent temperature variations between day and night from mid-August until the harvest favored the development of the aromatic component and the obtaining of ripe, healthy and balanced grapes. The harvest, as in 2020, began in the second week of September with Merlot, continued with Syrah and Petit Verdot, and concluded with Sangiovese and Cabernet by mid-October. The harvest, as in 2020, began in the second week of September with Merlot, continued with Syrah and Petit Verdot, and concluded with Sangiovese and Cabernet by mid-October.
It is obtained mainly from Sangiovese grapes, to which small quantities of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot are added.
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| Winemaking and Refinement |
The harvested grapes were destemmed and softly pressed and transferred to special thermo-conditioned tanks. Alcoholic fermentation was completed in 5-7 days. The controlled fermentation temperatures did not exceed 28 °C for the Cabernet, Sangiovese and Petit Verdot grapes, thus favoring the extraction of color and sweet tannins, while in the case of the Syrah and Merlot grapes, temperatures never exceeded 25 °C to preserve their aromatic components. Maceration lasted for 8-12 days. Following malolactic fermentation, which took place in the months of October and November for all varieties, the wine was transferred to French and Hungarian oak barriques where it began its maturation period. Villa Antinori was bottled starting in August 2023. |
