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Marchese Antinori Red Wines
Marchese Antinori Tignanello Toscana 2013

Marchese Antinori Tignanello Toscana 2013

Красное Сухое Вино Антинори Тигнанелло Тоскана 2013

Крепость:  13,5%
Объем:  750мл
Производство:  Италия
7 590
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Marchese Antinori Tignanello Toscana – оригинальное и одновременно уникальное в своем роде вино, представляющее собой купаж из высококачественного винограда сортов Санджовезе, Каберне Совиньон, Каберне Фран, выращенных на известняково-туфовых почвах региона Кьянти. Ферментация производится в бочках из дуба, выдерживается обязательно более года, потом в бутылках еще год. Вкус изысканный и богатый, сбалансированный, с округлыми танинами, послевкусие продолжительное фруктово-пряное. Букет мощный и сложный, раскрывается мягкими нотами вишни и сливы, оттенками специй, смешанных с нюансами лакрицы и розмарина.

Blend
80% Sangiovese, 5 % Cabernet Franc, 15% Cabernet Sauvignon

Climate
After a mild and dry autumn, the winter of 2012 in Chianti Classico was characterized by cold temperatures and normal rainfall, above all in the months of January and February. Spring began with rather cool and dry weather, causing a slight delay in bud burst and flowering compared to previous years. The months of April and May were marked by ample precipitation, a fundamental factor in enabling the vines to confront the lengthy rainless period which began in June and lasted all the way to the end of August, conditioning the development of vines both in terms of the growth of the canopy and the size and weight of the berries. The rain which fell during the very last days of August brought the vineyard back into balance, assisting the different grape varieties to proceed with regularity towards fully ripening, while the months of September and October, both mild in their temperatures and with normal rainfall, enabled the grapes to ripen properly both in terms of the accumulation of sugars and the physiological maturity of the skins. The harvesting of the grapes was concentrated in the period between September 20th and October 10th, beginning with the Cabernet Franc and Sangiovese and terminating with the Cabernet Sauvignon.

Vinification
The climate of the growing season, particularly that of the summer months, forced an intense and rigorous selection of the grapes both in the vineyard and in the cellar. This careful selection aided in raising the quality level of the grapes utilized for Tignanello which - already unique in themselves both in terms of their typical character and of their quality potential - produced wines of outstanding character and structure. The must, during its fermentation and maceration in the cellar’s conical fermenting tanks, was treated with a maximum care and attention to the freshness of the aromas, the extraction of the color, and the management of the tannins, aiming for elegance and suppleness as the primary characteristics to be achieved. After the wine had been run off its skins, it went into 60 gallon barrels in order to go through a complete malolactic fermentation in oak and bring out, to the maximum possible extent, the finesse and fragrance of the aromas. The aging period then began and lasted - in French and Hungarian oak barrels, partly new and partly used once previously - approximately twelve to fourteen months. During this period, the various lots, fermented and aged separately, variety by variety, took on their definitive character and were blended a few months before being bottled.

Historical data
Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate. It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes. The wine, originally called "Chianti Classico Riserva vigneto Tignanello" (a Chianti Classico Riserva from the Tignanello vineyard), was produced for the first time from a single vineyard parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes., and the wine aged in small oak barrels. In 1971 it became a Tuscan red table wine rather than a Chianti Classico, and was called Tignanello. In the 1975 vintage the percentage of white grapes was definitively eliminated from the blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002.

Tasting notes
The 2012 Tignanello is an intense ruby red in color with purple highlights. The wine is potent and complex on the nose with spicy notes which mingle with aromas of red fruit, smoke, and balsamic sensations; cherries, plums, liquorice, and rosemary are additionally felt. The flavors are mouth- filling and elegant with much volume and an excellent balance in the texture, and the oak is perfectly fused in the spicy and fruity finish and aftertaste.
Другой алкоголь этого раздела:
Marchese Antinori Il Bruciato 2012 Marchese Antinori Il Bruciato 2012 – еще одно чудо Средиземноморья, изготовленное из винограда, выращенного в прибрежной области Болгери, провинции Тоскана. Представляет собой купаж из нетрадиционных для Италии сортов Cabernet Sauvignon(65%), Merlot (20%) и Syrah (15%). Ферментация производится раздельно, выдержка 7 месяцев в дубовых бочках и емкостях из нержавейки, а затем еще 4 месяца в бутылках. Вкус элегантный и обволакивающий за счет зрелых и мягких танинов. Послевкусие приятное сладкое и продолжительное. Букет наполнен невероятной свежестью фруктовых тонов, усложненных пряными нотами и пикантными ментоловыми нюансами.

CLASSIFICATION
Bolgheri DOC

BLEND
65% Cabernet Sauvignon, 20% Merlot, 15% Syrah

CLIMATE
The early months of 2012 were rather cold and were marked by significant snowfall in February, something somewhat unusual for the Tuscan coast. Bud burst was nonetheless regular, even if the number of bunches per bud was rather small. Late spring and early summer were very warm and dry, leading to berries of small dimension and limited production per vine. This, in addition to the low fertility already noted, led to a 20% drop in production. If production was too low, the overall quality was unexpectedly higher than what could be expected from a torrid vintage - excellent fruit, a bracing acidity, and, above all, high quality tannins. The 2012 vintage demonstrated, once again, that Bolgheri can give excellent wine in hot vintages. The contours of the terrain and the nearby presence of the sea succeed in mitigating torrid temperatures and contribute to preventing vine stress which could compromise a proper ripening of the grapes.

VINIFICATION
The grapes selected for the wine come from a range of vineyards which extends for over 200 acres (80 hectares) and expresses the essential characteristics of the Bolgheri production zone. The wine fermented for 10-15 days in temperature-controlled stainless steel tanks at temperatures between 82°- 86°Fahrenheit (28° and 30° centigrade ). A part of the Merlot and Syrah must was fermented at lower temperatures to better maintain varietal aromas. The malolactic fermentation took place partly in barrel and partly in stainless steel tanks and was concluded by the end of the year. The wine was then racked and went back into barrel for an additional eight months of aging before bottling. Four months of bottle aging preceded release.

HISTORICAL DATA
The Guado al Tasso estate is located approximately 50 miles (80 kilometers) to the southwest of Florence near the medieval village of Bolgheri. The property, some 2500 acres (1000 hectares) stretches from the Tyrrhenian seacoast to the interior hills and includes, in addition to more than 750 acres of vineyards, terrain utilized for the cultivation of wheat, barley, oats, and olives and woods where a herd of Cinta Senese pigs, a prized local breed, graze in the wild.

TASTING NOTES
The nose shows intense aromas of red berry fruit of excellent expressiveness and focus which are followed by lovely notes of sweet spices. On the palate, the wine is balanced and harmonious and of exceptional overall drinking pleasure.
Красное Сухое Вино Маркесе Антинори Иль Бручато 2012
Крепость: 14,0%
Объем: 750мл
Производство: Италия
1 990
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Marchese Antinori Villa Antinori Toscana 2010 Этикетку Marchese Antinori Villa Antinori Toscana 2010 узнают любители изысканного тосканского вина, без преувеличения, всех поколений. Представляет собой сложный купаж из винограда традиционных сортов. После прессования отборного винограда, ферментации, мацерация происходит на кожице для максимального сохранения аромата и цвета. Выдержка в дубовых бочках не менее года и еще 8 месяцев в бутылках. Вкус чрезвычайно насыщен, обладает сложной структурой и мягкими умеренными танинами. Букет элегантный и интенсивный, великолепно раскрываются ноты вишни и лесных ягод, к ним гармонично присоединяются оттенки шоколада и мяты.

CLASSIFICATION
Toscana IGT

BLEND
55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah

CLIMATE
The 2010 vintage was characterized by the negative weather of late winter and the entire spring; bud break arrived fifteen days later than usual, as did the flowering and bud set. July was warmer, with temperatures within the seasonal average, and this assisted the vines in recovering some of their delay in development and ripening. August weather was positive, with important temperature swings between daytime heat and nighttime coolness. Ripening, accordingly, was achieved on schedule, within the seasonal norms: during the first ten days of September for Merlot and from September 20th on for the Sangiovese. Harvesting terminated in mid-October.

VINIFICATION
The harvested grapes were destemmed and given a soft pressing, then fermented in temperature-controlled stainless steel tanks. The fermentation began a day after the crush and lasted between five and seven days; skin contact, instead, continued for eight to twelve days. Fermentation temperatures never went above 28° centigrade (82° Fahrenheit) for the Cabernet Sauvignon and Sangiovese grapes in order to favor the extraction of color and soft tannins. In the case of the Syrah and Merlot grapes, temperatures were held to a maximum of 25° centigrade (77° Fahrenheit) in order to preserve the aromatic character of the varieties. The young wines went through a complete malolactic fermentation in October and November and then went into 60 gallon French, Hungarian, and American oak barrels and aged for a period of twelve months. The wine was given a further eight months of bottle aging before release.

HISTORICAL DATA
This wine was first created and marketed by Marquis Niccolò Antinori, father of Piero Antinori, in 1928 and was the first Chianti intended as a long-lasting wine capable of improving with age. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori, which became a Tuscan IGT produced from a selection of better grapes grown exclusively in the vineyards of the Antinori proprietary estates in Tuscany. The design of the label has remained as it was in 1928, with only minimal adjustments, first in 1990 and then in 2001.

TASTING NOTES
The wine is ruby red in color with intense aromas of cherries, mint, and, particularly, chocolate. On the palate the wine is ample in body, supple and with velvety and soft tannins, long and savory.

AWARDS
88/100
WINE ADVOCATE
2013
USA
Красное Сухое Вино Вилла Антинори 2010 года от Антинори
Крепость: 13,5%
Объем: 750мл
Производство: Италия
1 990
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Marchese Antinori Villa Antinori Toscana 2009 Marchese Antinori Villa Antinori Toscana 2009 – выдающееся вино, с вековой историей, изготавливается из винограда, собранного сугубо в поместье Тоскана. Представляет собой купаж из традиционных сортов Санджовезе, Каберне Совиньон, Мерло, Сира. Тщательно отобранные ягоды проходят мацерацию, причем каждый сорт отдельно от 8 до 12 дней в чанах из нержавейки, ферментация тоже производится при разных температурах. Выдержка в дубовых бочках в течение года, потом еще 8 месяцев в бутылках. Вкус насыщенный эластичный, с мягкими умеренными танинами, послевкусие продолжительное с пикантными нотами чабера. Букет интенсивный с нотами вишни, шоколада, мяты.

CLASSIFICATION
Toscana IGT

BLEND
55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah

CLIMATE
The 2009 vintage was characterized by the frequent rainstorms of late winter and early spring; the ample availability of ground water and fine temperatures assisted in a very regular bud break and abundant development of vine vegetation. Dedicated, systematic vineyard work was necessary to restore a proper balance between the vegetation and the grape production. Rainfall was not lacking in the months of June and July, either. The month of August was substantially, dry and this favored a steady ripening of the grapes. Picking began with the Merlot grapes during the first ten days of September, continued with the Syrah, and then with the Cabernet Sauvignon and Sangiovese. The harvest terminated at the end of October.

VINIFICATION
The harvested grapes were destemmed and given a soft pressing, then fermented in temperature-controlled stainless steel tanks. The fermentation began a day after the crush and lasted between five and seven days; skin contact, instead, continued for eight to twelve days. Fermentation temperatures never went above 28° centigrade (82° Fahrenheit) for the Cabernet Sauvignon and Sangiovese grapes in order to favor the extraction of color and soft tannins. In the case of the Syrah and Merlot grapes, temperatures were held to a maximum of 25° centigrade (77° Fahrenheit) in order to preserve the aromatic character of the varieties. The young wines went through a complete malolactic fermentation in October and November and then went into 60 gallon French, Hungarian, and American oak barrels and aged for a period of twelve months. The wine was given a further eight months of bottle aging before release.

HISTORICAL DATA
This wine was first created and marketed by Marquis Niccolò Antinori, father of Piero Antinori, in 1928 and was the first Chianti intended as a long-lasting wine capable of improving with age. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori, which became a Tuscan IGT produced from a selection of better grapes grown exclusively in the vineyards of the Antinori proprietary estates in Tuscany. The design of the label has remained as it was in 1928, with only minimal adjustments, first in 1990 and then in 2001.

TASTING NOTES
The wine is ruby red in color with intense aromas of cherries, mint, and, particularly, chocolate. On the palate the wine is ample in body, supple and with velvety and soft tannins, long and savory.
Красное Сухое Вино Вилла Антинори 2009 года от Антинори
Крепость: 13,5%
Объем: 750мл
Производство: Италия
2 190
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