Grape Variety Principally Sangiovese, with smaller percentages of Cabernet Sauvignon, Merlot, and Syrah
Alcohol Degree 13%
Vinification The harvested grapes were destemmed and given a soft pressing, and the must then went into temperature-controlled stainless steel tanks. Fermentation began a day after pressing and lasted from five to seven days; the wine then macerated on its skins for an additional eight to twelve days. The fermentation temperatures of the Cabernet Sauvignon and Sangiovese, held to a maximum of 28°C favored the extraction of color and tannins, while the Syrah and Merlot fermented at maximum temperature of 25°C to help preserve aroma.
Ageing/Maturation After going through a complete malolactic fermentation during the months of October and November, the wine went into French, Hungarian, and American oak barrels, where it aged for twelve months. The wine was then bottled and given an additional eight months of bottle aging before commercial release.
Villa Antinori Red IGT Half-Bottle 2013
This rich and spicy Tuscan red wine has a very Christmassy feel. It’s based on sangiovese (which makes up 55% of the blend) and also contains cabernet sauvignon and merlot and syrah. A really successful collaboration between the Italian sour cherry-ness of the sangiovese and the structure and flesh of the Bordeaux grapes.