# Villa Antinori Rosso (2023)

- **Producer:** Marchesi Antinori
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Cabernet Sauvignon, Merlot, Syrah
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, redcurrant, blackberry, violet, black pepper, vanilla, cloves, cedar, toast, tobacco, leather

## About this wine

Villa Antinori was first introduced in 1928 by Marchese Niccolò Antinori as a signature wine designed to represent the historic family's Tuscan heritage and aging potential. Produced by the legendary Marchesi Antinori estate, one of the oldest and most prestigious winemaking families in Italy, this wine is sourced from select vineyards across the family's extensive Tuscan estates. It represents a harmonious bridge between traditional Tuscan winemaking and international influences, maintaining a reputation for consistency and elegance over nearly a century.

## Interesting facts

- First released in 1928 by Niccolò Antinori, Villa Antinori was created to showcase Tuscany's potential for long-aging wines.
- The iconic label design has remained largely unchanged for nearly a century, symbolizing Tuscan winemaking tradition.
- It blends indigenous Sangiovese with international varieties like Cabernet Sauvignon and Merlot, grown on the family's historic estates.

## Food pairing

The vibrant acidity of the Sangiovese cuts through rich, fatty meats, while the structured tannins of the Cabernet Sauvignon and Merlot pair beautifully with grilled proteins. Earthy notes in the wine complement gamey dishes and mushroom-based sauces.

## Wine making process

The grapes are carefully selected, destemmed, and gently crushed. Fermentation takes place in temperature-controlled stainless steel tanks, with skin contact lasting approximately 10 to 12 days to extract balanced tannins and color. Following malolactic fermentation to soften the acidity, the wine is transferred to French, Hungarian, and American oak barriques where it ages for approximately 12 months. After bottling, the wine undergoes a further period of refinement in the cellar before commercial release.