Villa Antinori Toscana Rosso
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After destemming and soft crushing maceration lasted 8-15 days, according to the grape variety and ripeness, in stainless steel vats. During this phase the wine completed fermentation at differing temperatures for the various varieties and origins: 25C for the Syrah and Merlot (to extract the typical varietal aromas) and 30C for the Cabernet Sauvignon. The higher temperature ensured extraction of the full body typical of this variety, boosting the Sangiovese in a particularly problematic year for ripening of polyphenolic substances. Malolactic fermentation was complete by the end of the year and the wine was placed in French, American and Hungarian oak barriques for 12 months. It was then bottled and aged in the bottles for at least 8 months before release.