Antinori SANTA CRISTINA Rosso di Toscana IGT

The ancient Antinori family have lived in Florence since the early 13th century when they moved from Calenzano, a small town between Florence and Prato, where their presence was recorded back in 1188. Wine is part of the family history and as early as 1385 Giovanni di Piero Antinori registered with the Guild of Winemakers. Wine remained the family's main passion and activity to the extent that in 1898, the 'Fattoria dei Marchesi Lodovico e Piero Antinori' was founded, and the property and farms were transformed into a really modern and well-organised business. It was founded by the two sons of Marchese Niccolo (12 x 75 cl)

Pale straw colour, with fresh, soft, floral fruit style. (12 x 75 cl)

A pale-tinted, dry, fresh, delicately floreal smell, with a nice fruity flavour, light-bodied results, on the palate, well balanced. Perfect as an aperitif or to accompany light foods especially in the summer. Best enjoyed the year following its vintage and vinification.

Antinori TENUTE MARCHESE ANTINORI Chianti Classico RISERVA Toscana from Italy, Tuscany, Chianti Classico by Antinori Powerful Reds (6 x 75 cl)

Antinori TIGNANELLO IGT Toscana from Italy, Tuscany by Antinori (6 x 75 cl)

Antinori TIGNANELLO IGT Toscana from Italy, Tuscany by Antinori (1 x 1.5 Litres)

The original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares southwest-facing, calcareous rocky-marl and limestone soil plot with tufaceous elements, planted between 1,150 and 1,312 feet above sea level at Antinori's Santa Cristina Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. In all three instances, it set the example for a new breed of exceptional top-of-the-line Italian wine. The Sangiovese and the Cabernet grapes were vinified separately. The Sangiovese grapes were very rich in tannins and the maceration was carried out with very gentle techniques in order to avoid astringency and at the same time to protract the duration of the contact between skins and must to increase the structure. The Cabernet grapes, well balanced in terms of tannin and colour, allowed the use of techniques of maceration more resolute, even still gentle, to assure the same results in balance and structure. The alcoholic fermentation, for the two varieties, was carried out at a temperature never exceeding 30°C in the traditional wooden fermentors. The malolactic fermentation was terminated by the year's end in new oak barrels, still maintaining the two varieties separated. The wines were then blended at the beginning of the new year and returned immediately to one year old barriques. During the ageing in barriques, that lasted about 14 months, the wine was racked depending on its need. After this time it was bottled and aged for a further 12 months at controlled temperature. Single-vineyard, estate-wine it is a blend of 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc. Intensely fruity and complex on the nose with hints of wood. This wine is full-bodied, rich and complex in the mouth with exceptional structure a and a lengthy finish. Limited Availability

Antinori TIGNANELLO Toscana IGT from Italy, Tuscany by Antinori Powerful Reds (6 x 75 cl)

Available in a single bottle. (1 x 75 cl)