Chianti Classico Antinori 'Villa Antinori' Riserva 2022

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Chianti Classico 'Villa Antinori' Rosso Riserva is first and foremost an idea, a way of conceiving winemaking: as experimentation and evolution on the one hand, and as a symbol of historical value on the other. Sangiovese and other complementary varietals pay homage to a historic label and a wine with a long tradition: this name, in fact, is almost a century old, and was first produced in 1928. With the inauguration of the Antinori winery in Chianti Classico, the family sought to reinterpret a Tuscan classic through a Riserva that is delicate, yet bold and elegant.

In summary

Awards & Recognition


How to taste it

Visual tasting
Clear, ruby red in color. Fairly consistent.
Olfactory tasting
On the nose, it strikes with notes of cherry and cotton candy alternating with floral tones of violet and blood orange juice; sensations of rust complement the bouquet, accompanied by delicate aromas of oud (wood of the gods).
Taste tasting
On the palate it is velvety on entry and then spreads out into a tasty and persistent sip, recalling spicy sensations of sweet tobacco and dark chocolate.
What to pair wine with Chianti Classico Antinori 'Villa Antinori' Riserva 2022
The Chianti Classico 'Villa Antinori' Rosso Riserva pairs perfectly with typical Tuscan dishes.
Contains sulfites.
Chianti Classico 'Villa Antinori' Rosso Riserva is produced with Sangiovese grapes and a small percentage of other complementary varieties. After being destemmed and gently pressed, the grapes are transferred to stainless steel tanks where alcoholic fermentation takes place at a controlled temperature never exceeding 28-30°C. Maceration lasts approximately 10-14 days, during which mechanical interventions are performed to ensure the controlled extraction of aromas, structure, and sweet tannins. After malolactic fermentation, which takes place in stainless steel tanks for the Sangiovese and in second- and third-use barriques for some batches of the other varieties, the various batches are assembled and continue to age in wood, primarily in large barrels and partly in barriques.









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