Wine Article
2004 Antinori Villa Antinori Toscana IGT
Last edited on 4/22/2009 by fries
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* Grapes: 60% Sangiovese, 20% Cabernet Sauvignon, 15% Merlot and 5% Syrah
* Climate Vintage: Heavy rain in autumn 2003 replenished the underground layers which were severely tested by the very dry summer. The winter was very cold with regular heavy rain and some snow. This weather pattern brought about a delay in budbreak, which even in the more precocious varieties took place about 10-15 days later than average. There was considerable rainfall during flowering and fruit-setting with cooler temperatures than those recorded in the last 3 or 4 years and foliage development was good, despite the continuing delay until veraison and ripening. Intense pre-harvest selection was necessary since the weather caused excessive foliage development. The harvest began a couple of weeks later than average when the vine plants showed an excellent balance of quantity (fruit) and quality (ripeness).
* Vinification: After destemming and soft crushing maceration lasted 8-15 days, according to the grape variety and ripeness, in stainless steel vats. During this phase the wine completed fermentation at differing temperatures for the various varieties and origins: 25°C for the Syrah and Merlot (to extract the typical varietal aromas) and 30°C for the Cabernet Sauvignon. The higher temperature ensured extraction of the full body typical of this variety, boosting the Sangiovese in a particularly problematic year for ripening of polyphenolic substances. Malolactic fermentation was complete by the end of the year and the wine was placed in French, American and Hungarian oak barriques for 12 months. It was then bottles and aged in the bottles for at least 8 months before release.
* Alcohol: 13.5% vol.
* Taste: Intense ruby red colour, aromas of red berry fruit and oak. Complex and stylish with well-balanced, silky tannins and rich in extract.
* Climate Vintage: Heavy rain in autumn 2003 replenished the underground layers which were severely tested by the very dry summer. The winter was very cold with regular heavy rain and some snow. This weather pattern brought about a delay in budbreak, which even in the more precocious varieties took place about 10-15 days later than average. There was considerable rainfall during flowering and fruit-setting with cooler temperatures than those recorded in the last 3 or 4 years and foliage development was good, despite the continuing delay until veraison and ripening. Intense pre-harvest selection was necessary since the weather caused excessive foliage development. The harvest began a couple of weeks later than average when the vine plants showed an excellent balance of quantity (fruit) and quality (ripeness).
* Vinification: After destemming and soft crushing maceration lasted 8-15 days, according to the grape variety and ripeness, in stainless steel vats. During this phase the wine completed fermentation at differing temperatures for the various varieties and origins: 25°C for the Syrah and Merlot (to extract the typical varietal aromas) and 30°C for the Cabernet Sauvignon. The higher temperature ensured extraction of the full body typical of this variety, boosting the Sangiovese in a particularly problematic year for ripening of polyphenolic substances. Malolactic fermentation was complete by the end of the year and the wine was placed in French, American and Hungarian oak barriques for 12 months. It was then bottles and aged in the bottles for at least 8 months before release.
* Alcohol: 13.5% vol.
* Taste: Intense ruby red colour, aromas of red berry fruit and oak. Complex and stylish with well-balanced, silky tannins and rich in extract.