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Chianti Classico Riserva DOCG
90% Sangiovese, 10% Cabernet
The autumn-winter was characterized by a climate trend rainy and cold, snowy with some phenomenon in the last days of the year. The first months of 2011 were in contrast rather dry with a mild spring, so as to lead to an early budding of the vines of about 10 days compared to the average of the area. The growing season has been very favorable until the month of July which was cool enough to realign the phenological phases of plants. The vines were affected by the intense heat so long since the first week of August when temperatures increased significantly to over mid-September. Sangiovese grapes continued their maturation process, slightly slowed by the high temperatures, but all subsequently giovate of climate change that occurred around September 25; here the night temperatures fell and the temperature range allowed the grapes to evolve, so that the collections began September 27 and were completed in early October. The vintages of Cabernet Sauvignon were concentrated in the first ten days of October, starting with the earliest land and ending in areas of higher altitude. In all varieties was very important to the careful selection of grapes at harvest and especially the choice of the grapes to the sorting tables; thanks to these important operations, it was possible to make wine grapes great potential, who early on product musts very rich in color and texture with great maturity and variety identification.
The particular climatic conditions imposed, from the time of collection, a careful selection of grapes and berries; the grapes were gently de-stemmed and in fact the grapes carefully selected on sorting tables in order to preserve the most of the typical components of perfumes and so important in the Sangiovese, but also in the Cabernet Sauvignon. Once in stainless steel tanks, the alcoholic fermentation shall be operative in about a week, after which the wines are left to macerate with the skins for a further 9-10 days. Following the racking, the wines were immediately placed in oak barrels for the most part from France to meet the malolactic fermentation, which shall be operative spontaneously by the end of the year. After the transfer, the wines, yet separated by the origins of the vineyard, they faced the period of aging in French oak barrels and Hungarian for a period of about a year. The wine is then bottled and then continued its maturation in the bottle for another 12 months.
The Marchese Antinori is produced only in the best vintages, exclusively from grapes from the vineyards of Tenuta Tignanello, in the area of Mercatale Val di Pesa in the Chianti Classico.
Intense ruby red with violet hues, the nose Marchese Antinori 2011 shows great maturity, with notes of red fruit, such as cherries, raspberries and currants, licorice, chocolate and vanilla. On the palate the sweetness and firmness of the tannins make it available, despite his youth. The persistence aftertaste is long and extremely pleasant.