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Marchese Antinori Red Wines
Marchese Antinori Villa Antinori Toscana 2010

Marchese Antinori Villa Antinori Toscana 2010

Красное Сухое Вино Вилла Антинори 2010 года от Антинори

Крепость:  13,5%
Объем:  750мл
Производство:  Италия
2 090
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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
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
2 090
- +
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
2 290
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Marchese Antinori Chianti Classico Reserva 2010 Вино Marchese Antinori Chianti Classico Reserva 2010 изготавливается из отборного винограда, выращенного в живописной области Кьянти, традиционных сортов Санджовезе и Каберне Совиньон в соотношении 9:1. Мацерация производится на кожице в чанах из нержавейки, чтобы максимально извлечь аромат и фруктовый потенциал. Выдержка в дубовых бочках, после этого вино ассемблируется, разливается в бутылки и выстаивается еще год в подвалах. Вкус мясистый, с мягкими, умеренными танинами. Послевкусие продолжительное с выразительными нотами соблазнительной лакрицы. Букет элегантный, фруктово-ягодный.

CLASSIFICATION
Chianti Classico DOCG Riserva

BLEND
90% Sangiovese, 10% Cabernet

CLIMATE
Late 2009 and the winter of 2010 were characterized by low temperatures and frequent rains in Chianti Classico; snow fell at the year’s end and continued to fall at intervals until mid-March. These climatic conditions favored the repose of the vines but, along with the usual early spring rains, led to a delayed bud break. April, May, and June were quite rainy and temperatures were below seasonal norms, provoking a delay in development in all grape varieties. Summer began with high temperatures in early July; this, together with dry weather, contributed to an excellent growth of the bunches and a recovery of ripening time. In late July and the first half of August temperatures were rather low and this, along with three rainstorms, once against slowed down ripening and growth. This climate in the growing season imposed a careful selection of the grapes on the vine to control production and assure a healthy crop. Picking begin towards the end of September, a month which alternated warm, sunny, and breezy days with occasional rain, fortunately followed by strong north winds which dried the grapes and vineyards; positive daily temperature swings assisted in achieving full ripeness and allowed picking to begin late in the month. Sangiovese was harvested into the first week of October, while the Cabernet Sauvignon picking started at the end of September and lasted until October 10. The health of the harvested grapes, their fine color and fragrance, and their pronounced varietal character indicated from the very beginning a potentially high level for the vintage.

VINIFICATION
The climate of the growing season forced a careful selection of the grapes both during picking and in the cellars as well. The crop was delicately destemmed and the berries rigorously chosen to preserve the typical varietal character of both the Sangiovese and the Cabernet. The must was fermented with gentle techniques to insure an extraction which was intense, but capable of safeguarding elegance and suppleness as well. The musts themselves were rich in color and endowed with an important structure. Fermentation lasted a week, and the wine then remained on its skins for an additional 9-10 days. After being run off its skins, the wine went immediately into oak barrels, principally French, where it went through a spontaneous malolactic fermentation by the end of the year. The various lots of wine, once racked, were then aged for a year in French and Hungarian oak barrels. The lots were regularly tasted and analyzed during aging to maximize the final quality level, blended and the wine aged for an additional year in bottle.

HISTORICAL DATA
The Marchese Antinori Riserva is produced exclusively in better vintages and solely from the finest grapes of the family’s proprietary vineyards: Tignanello, Badia a Passignano, and Pèppoli at Mercatale Val di Pesa in the Chianti Classico appellation production zone.

TASTING NOTES
A brilliant ruby red with purple highlights, the wine shows aromas of violets and cherries along with marked and well amalgamated smoky notes of tobacco and sweet oak. On the palate the wine is ample, enveloping with an important vein of vibrant acidity typical of its territory and an important support on the flow. The tannins add length and persistence and a supple texture as well.
Красное Сухое Вино Антинори Маркесе Антинори Кьянти Классико Ресерва 2010 года
Крепость: 14,0%
Объем: 750мл
Производство: Италия
2 490
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Бренди Шевалье Наполеон БСОП

Бренди Шевалье Наполеон БСОП

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