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Viinin Kuvailu
The Story
The solid super Tuscan backbone of Sangiovese with various inclusions of Cabernet, Merlot and Syrah, inaugurally introduced in 1928 by Marquis Niccolò Antinor, the first Chianti ever to be made suitable for bottle ageing and development. In 2001, Piero Antinori launched a new step in the evolution of Villa Antinori, making it a pure Tuscan Indicazione Geografica Tipica vinified exclusively from fruit grown to the finest Tuscany estates. Such a well regarded and internationally renowned marque, the label has remained largely unchanged since 1928. In 2010, the Villa Rosso Chianti Classico Riserva returned once again to the years of its youth and, in 2011, to its home.
All vines are closely managed to achieve harvests of healthy fruit with an optimal ratio of sugars to acidity. Bunches are destemmed and grapes are gently crushed, the musts are moved to controlled fermenters for eight to twelve days maceration and up to a week of vinification at temperatures peaking at 28C. Eight to twelve days macerations ensure proper extraction of colour and soft tannins. Batches are treated to malolactic in October and November, followed by transfer to a selection of French, Hungarian and American oak barrels for twelve months maturation before bottling and ageing for at least another eight months before release.
Vuosikerta 1985
Italy Vintage Report by Tb: 1985 more than made up for the weak year that preceded it. An extremely cold winter ensured the vines went into complete hibernation, until a warm, dry spring woke them up, well-rested, giving them the energy they would need for the varied summer weather. The dry autumn paved the way for the harvest of one of the best vintages of the decade, both in Piedmont and Tuscany. Although little cultivated, 1985 was an exceptional campaign and is best remembered for the genesis of modern wine production, particularly in Tuscany. Led by the Super Tuscans, it saw the start of rapid development in the production of modern fine wines. It also produced a wine that has gone down in history as one of the best in the world - Sassicaia 1985.