Chianti Classico, Toscana
Sangiovese
14%
.
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Upon arrival in the cellars, the grapes were destemmed, gently pressed and the must was transferred into stainless steel tanks, where alcoholic fermentation occurred in within a week or so. The wine was left in contact with the skins and gentle pump overs and délestage were performed for an intense extraction while preserving elegant and supple tannins. Malolactic fermentation, which took place spontaneously, was completed by the end of the year. The wine was then blended and went into French and Hungarian oak barriques for approximately one year. Marchese Antinori Riserva was then bottled and given a further twelve-month period of bottle aging before being released.
- Marchesi Antinori