Villa Antinori Rosso Toscana IGT

VILLA ANTINORI ROSSO

Toscana IGT

Back in 1928, Niccolò Antinori decided to christen this wine Villa Antinori, in honor of the family’s eponymous villa; it was a reflection of his own personal interpretation of Chianti Classico’s and Tuscany’s unique identity.

Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other.
“Villa Antinori is a full-blooded Tuscan red. It’s true, its pure Sangiovese base is blended with a small percentage of international grape varieties. But these grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Cit. Piero Antinori

The label’s design represents our concept of home, our territory and Tuscany.
“The French have châteaux, but we have Villas!”
Niccolò Antinori cheerfully explained his choice for the illustration on the front label, an innovative design that broke with more traditional packaging conventions of that time.

VILLA ANTINORI

Villa Antinori was first of all an idea, a plan that envisioned the winemaking process: research and development on one side and historical heritage on the other. Villa Antinori is an important corner stone as its name is associated with over 100 years of history. At the same time it represents ongoing progress. The one essential principle is continuous research for increasingly higher quality standards. This idea produced two different wines that share a common passion for quality: Villa Antinori Rosso and Villa Antinori Bianco.

Villa Antinori was originally produced in 1928 by Marchese Niccolò Antinori as a Chianti Classico that could age and that would improve over time. Soon after, Villa Antinori was found in the most prestigious cellars in embassies, royal houses, important hotels and restaurants. In 1931, Villa Antinori Bianco was made from traditional Trebbiano grapes. In the 1980’s a small percentage of Chardonnay was added in order to give the wine better structure.

The Antinori Family

The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.

Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia, directly involved in the business. Marquis Piero is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.

Each and every vintage, each and every separate area, each and every idea which is to be put into practice is a new beginning, a new search for higher quality standards. As Marquis Piero Antinori likes to repreat: “ancient roots play an important role in our work. But have never been a limit to our innovative spirit”. The estates in Tuscany and Umbria, the historic patrimony of the family, have been joined, over time, by investments in other territories with an important potential for high level wine both in Italy and abroad, in places where it would be possible to begin working for a larger prestige and wider awareness of the family’s ability to produce outstanding wine.

The Marchesi Antinori firm expresses its passion for viticulture by a constant search for even the smallest areas for quality improvement. For this reason, continuous experiments go forward both in the vineyards and in the cellars, seeking new clones of local and international grape varieties, experimenting cultivation techniques, vineyard altitudes, fermentation practices an temperatures, modern and traditional fermentation methods, different types of oak for aging and different sizes and age for the casks and barrels themselves, and different aging times before their commercial release for the bottled wines as well.