Deep rubyred in color. The nose is intense and complex, characterized by notes of red fruit coupled with hints of leather, spice,and vanilla. The palate is full bodied and round with supple and velvety tannins together with much length and savor
Vinification Details
The harvested grapes were destemmed and given a soft pressing, and the mustand skins then went into stainless steel fermentation tanks. The fermentation began the dayafter pressing and lasted from five to seven days, while the additional period of skin contact was a bit longer, from eight to twelve days. The fermentation temperatures did not exceed 82° Fahrenheit (28° centigrade) for the Cabernet, Sangiovese, and Petit Verdot, favoring in this way the extraction solely of color and soft tannins. In the case of the Merlot and Syrah the temperatures were held to a maximum of 79° Fahrenheit (25° centigrade) to better conserve aromatic components. After the malolactic fermentation, which took place in October and November, the wine went into 60 gallon French, Hungarian, and American oak barrels where it aged for approximately a year. Villa Antinori 2016 was bottled from the month of July 2018
