Antinori

History

The Antinori family's history in winemaking dates back to 1180 when Rinuccio di Antinori began making wine at the Castello di Combiate. The family moved to Florence after the castello was destroyed in 1202 and became involved in silk weaving and banking. In 1385, Giovanni di Piero Antinori joined the Guild of Winemakers, marking the beginning of the family's wine business. Over the centuries, the Antinoris established a strong reputation in Tuscan wineries, particularly with Chianti Classico.

The family's fortunes fluctuated due to economic changes, including the impact of New World gold from the Americas. Despite financial struggles, they continued to produce high-quality wines. In the 20th century, Piero Antinori purchased vineyards in the Chianti Classico region, including 47 hectares at Tignanello. His son Niccolò experimented with new blends and techniques, scandalizing Tuscany by incorporating Bordeaux varieties into Chianti. Niccolò's innovations laid the groundwork for Piero's further innovations, including early harvesting of white grapes and malolactic fermentation of red wines.

Piero Antinori's most significant contribution was the creation of Tignanello, a wine that violated traditional Chianti Classico regulations by including Cabernet Sauvignon and Cabernet Franc and aging in barrique. This revolutionary wine led to significant changes in the Italian wine industry and cemented the Antinori family's status as pioneers in winemaking.

Terroir

The terroir of Antinori is characterized by the mild maritime climate of Tuscany, which contributes to the unique character of their wines. The vineyards are situated on a variety of soils, including sandy, limestone, and clay soils. This diverse terroir allows for the cultivation of a range of grape varieties, with Sangiovese being the primary grape in Chianti Classico wines. The vineyards in the Chianti region, such as those at Tenuta Tignanello and Badia a Passignano, are known for their traditional cultivation methods and the rich tradition of Sangiovese.

In the Bolgheri DOC region, the vineyards at Tenuta Guado al Tasso are primarily populated by Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot, and Vermentino Nero and Bianco vines. The soils here are also rich in limestone and clay, contributing to the full-bodied and complex wines produced in this area. The combination of these factors results in wines that are both regionally distinctive and globally acclaimed.

The vineyards in Montepulciano, managed by La Braccesca, boast a perfect climate for growing Syrah, alongside Sangiovese for the Vino Nobile di Montepulciano. The varied terroir across different regions ensures that each wine reflects its unique environment, from the floral and fruity aromas of Pèppoli Chianti Classico to the complex blends of Bolgheri DOC Superiore.