Grape Variety: Principally Sangiovese, with small complementary percentages of Cabernet Sauvignon, Merlot and Syrah
Vinification: The grapes were destemmed and given a light pressing and the must then went into temperature-controlled stainless steel tanks, where it fermented for five to seven days and then remained on its skins for an additional eight to twelve days. The fermentation temperatures were held to a maximum of 28°C for the Cabernet and Sangiovese grapes to best favor the extraction of color and soft tannins. In the case of the Syrah and Merlot, temperatures peaked at 25°C to best conserve aroma. The malolactic fermentation took place during the month of November.
Villa Antinori Red Toscana IGT 2015
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
An intense ruby red in color, the wine shows intense and complex aromas of ripe red fruit, sweet spices, and dried fruit. The palate, of good body, is round with supple and velvety tannins, the finish long, sustained, and savory.
Wine & Spirits Magazine - 85 points
Villa Rosso was first produced in 1928 by Niccolò Antinori, father of Piero Antinori. In 2001 Piero Antinori began a new phase of Villa Antinori, which became an IGT (Typical Geographical Indication) wine produced with the finest selection of grapes cultivated exclusively on the house’s proprietary estates in Tuscany. The design of the label has remained esentially unvaried since 1928, but was very slightly retouched both in 1990 and in 2001.
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