Producer: The Antinori family have been producing wine in Tuscany for six centuries, and exporting it for four. The purchase of the Tignanello estate in 1900 marked the beginning of a remarkable period of expansion which shows no signs of abating. Through judicious acquisition of vineyards and an uncanny knack for developing iconic wines, Antinori has become Tuscany's - arguably Italy's - pre-eminent wine producer, with an important presence in Piedmont, Lombardy, Umbria and Puglia as well as their Tuscan heartland.
Vineyard: Grapes were carefully selected from Antinori's Peppoli estate in Chianti Classico. The vineyards are planted in a valley on mineral-rich soil, ideal for the cultivation of Sangiovese. A stable growing season without any climatic fluctuations around the time of harvest allowed the best grapes to be carefully sorted and selected for picking.
Winery: The grape varieties were fermented separately, the Sangiovese in stainless steel tanks, the Merlot and Syrah in large oak barrels that preserved the characteristic aromas of the fruit. After fermentation and malolactic fermentation, the varieties were blended. The wine was aged for nine months in oak, ninety percent Slavonian and the rest American.
Taste: Intense red fruit aromas are offest by delicate notes of vanilla and chocolate. Pleasantly lingering with a fresh, vibrant feel in the mouth.