The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild. All throughout its history, twenty-six generations long, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment.

The grapes were destemmed and gently crushed then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature that did not exceed 28 – 30 °C (82 – 86 °F). Maceration on the skins lasted for a period of approximately 10-14 days using controlled automated techniques to gently extract aromas, structure, and supple tannins. Sangiovese underwent malolactic fermentation in stainless steel vats while several lots of the other grape varieties went into second and third fill barriques. The various lots were blended and continued to age in oak.

The nose delivers notes of cherries and cotton candy together with floral hints of violets and blood orange juice. The bouquet is completed by notes of rust accompanied by delicate aromas of agarwood. On the palate a velvety entry broadens into a flavorful, persistent sensation bringing forth spicy notes of tobacco and dark chocolate.