Antinori
Antinori "Villa Cigliano" Chianti Classico Gran Selezione DOCG 2021
Toscana, Italia
95,00 €
126,67 €/L
1 available
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From 1546 to 1800, Villa Cigliano was the family home of the Antinori family in the province of Florence; the place where vineyards were planted and wine was produced for the first time. The estate was then sold. Piero Antinori bought it back in 2011. What seems to be a sentimental gesture was actually a strategic decision: Villa Cigliano is located in the UGA of San Casciano, the northernmost part of the Chianti Classico region, right at the gates of Florence. A terroir that gives Sangiovese a level of accessibility and expressiveness that sets it apart from the more structured sites in the south. In 2014, Antinori returned to be part of the Chianti Classico consortium after almost four decades. Villa Cigliano is one of the most visible proofs of this commitment: 100% Sangiovese from a site the family chose more than five centuries ago as the first vineyard in the history of the house. Gran Selezione – the highest category of the denomination. From 5,000 to 6,000 bottles.
Alcoholic fermentation in stainless steel at a temperature of 28°C. The maceration was carried out gently to ensure an intense extraction while preserving the elegance of the tannins. The wine was transferred to oak barrels for malolactic fermentation.,
18 months in French oak barrels
Tasting notes: It has an intense ruby red color. On the nose it expresses notes of cherry, black cherry, plum and ripe plum that, together with delicate hints of cocoa and balsamic aromas of sandalwood, form a complex and multifaceted bouquet. On the palate, the rich and enveloping entry is supported by excellent freshness and dense, sweet tannins that accompany a long and persistent finish. The pleasant sensations of dark chocolate, cinnamon and liquorice characterize the aftertaste.
James Suckling 94/100, Robert Parker 94/100, Wine Enthusiast 96/100, Falstaff 95/100
Tuscan crostini with bacon and black cabbage, a selection of Tuscan artisan cured meats, such as finocchiona or Cinta Senese ham. Pasta or pappardelle with wild boar ragout, wild boar or caprioli. Fiorentina steak cooked strictly over the grill, braised and roasted beef or veal cooked with the same wine. Traditional stewed dishes such as wild boar stew with wild herbs or peposo. Game from the forest and from the fur, such as roasted pheasant or oven-baked leg of lamb with bacon and thyme.
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