Antinori Villa Antinori Toscana Rosso 2013

$22.99
Save $3.00 (13%)
$19.99

SKU 10325

750ml

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Made of 55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah, this fine Italian red was aged in French, Hungarian, and American oak barrels for 12 months, then in bottle for eight more. It is smooth, supple and elegant to drink. Always a crowd pleaser, the Antinori family is one of the oldest winemaking families (dynasties!) in the world, with over 600 years of winegrowing and winemaking. Villa Red was first made in 1928; with the 2001 vintage, Villa Antinori Rosso became an IGT Toscana wine, instead of a Chianti Classico, so that Antinori could create a blend as they saw fit. All of the grapes in Villa Antinori Rosso come exclusively from Antinori's estate-owned vineyards. The Sangiovese is from Chianti Classico and Montalcino, the Cabernet Sauvignon and Merlot from Bolgheri and the Syrah from Cortona. The wine is made with de-stemmed grapes and part of the blend is aged in French, American and Hungarian oak barriques for 12 months.
Category Red Wine
Varietals
Country Italy
Region Tuscany
Brand Antinori
Alcohol/vol 14%
  • wa90+

Wine AdvocateHere is one of Marchesi Antinori's battleship red wines. The 2013 Villa Antinori is among the estate's most accessible wines with some 200,000 cases (of 12 bottles each) produced in this vintage. The wine is a blend of Sangiovese fruit sourced from various points in Tuscany (Chianti Classico, Maremma and Bolgheri) with other red grapes. Indeed, this wine serves as testament to the various levels of dry extract and ripeness that can be achieved with Sangiovese depending on where it is planted. What this wine offers most of all is impressive consistency throughout each new vintage released.

Monica Larner, December 29, 2016
  • ws89

Wine SpectatorRich and firmly structured, supporting black cherry, plum and spice flavors. Leans toward the dry side, with enough fruit for balance. Sangiovese, Cabernet Sauvignon, Merlot and Syrah. Drink now through 2022. 10,000 cases imported.

Bruce Sanderson, June 30, 2016