Producer: Antinori

Grape: 80% Trebbiano 20% Malvasia Bianco

Pronunciation: ‘vin-San-to’

Region: Tuscany

Zone: Chianti Classico DOCG

Producer Info:

The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.

Today the firm is run by Marquis Piero Antinori with the support of his three daugthers, Albiera, Allegra, and Alessia, directly involved in the work of the house. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.

The production of Vinsanto in Tuscany goes all the way back to the Middle Ages, the wine is considered a true regional specialty and the Antinori marquises have always produced it as well. The first vintage of the Vinsanto Tenute Marchese Antinori (a Vinsanto produced “naturally” and not a fortified wine) dates from the year 1987.

Tasting note: Amber in colour with golden highlights, the wine shows a complex and vinous nose with aromas of fruit under spirits, honey, chestnuts, candied fruit, and nuts; notes of dried flowers are also well present and contribute to giving the wine freshness and fragrance. The flavors are dense on the palate, pleasurably crisp and savory and ample in their body, a prelude to the full and intensely persistent finish and aftertaste.

Growing System: Guyot

Production: The grapes, grown exclusively on Antinori estates located in the Chianti Classico production zone, were carefully picked and were selected for good levels of acidity and sugar content. The crop was very healthy, an indispensable condition for the successive phase of drying; once picked into small packing cases, the grape bunches were then placed carefully on the reed mats of the drying area of the Tignanello estate. They were left to dry here until December 20th and then softly pressed to conserve all of their flavor characteristics and aromas. The must then went into a series of small barrels varying in size from 50 to 200 liters and coopered from different types of wood. There they went through the long, slow fermentation typical of Vinsanto. The wine aged in wood for three years and was then assembled in order to be subsequently bottled.

Alcohol (%): 15.5%