Vinification

The grapes, after destemming and a soft pressing, went into stainless steel fermenting tanks where the fermentation took place at temperatures held to a maximum of 86° Fahrenheit (30° centigrade). The period of skin contact during fermentation lasted fifteen days during which various mechanical techniques were utilized to extract, in a controlled manner, aroma, structure, and round and supple tannins. After the malolactic fermentation, which took place in stainless steel tanks for the Sangiovese and in small oak barrels used once or twice previously for the other grape varieties, the various lots were blended together and continued their aging process, principally in larger casks and partly in barrel.

Tasting Notes

Villa Antinori Chianti Classico Riserva is ruby red in color. The nose shows intensely fruity notes of ripe cherries, red currants, and wild berry fruit along with well integrated notes of toasted oak and tobacco, and a touch of balsamic sensations. The palate is ample and enveloping, savory, soft in its tannins and velvety in texture. The finish and aftertaste are long and persistent.

As for the pairings, grilled red meats are an ideal companion for medium-bodied wines, with contained tannins, while more complex wines are to be combined with red meat cooked in a more elaborate way. It is preferable to keep large reserves waiting for the right time when they will accompany game dishes or aged cheeses.