Villa Antinori is, first and foremost, an idea, a way of conceiving the production of wine: on the one hand, experimentation and evolution, on the other hand, continuity in tradition. This is an historic label and a wine with a long tradition; the wine was produced for the first time in the 1928 vintage. The grapes were destemmed and given a soft pressing. The fermentation went at a fast pace, very helpful in achieving clean and focused aromas; the period of skin contact lasted approximately twelve days and was marked by extraction techniques aimed at maximum color and suppleness of tannins. Fermentation temperatures were held to a maximum of 86° Fahrenheit (30° centigrade). The blend created after the malolactic fermentation was aged in oak until the spring of 2014, using recipients of various sizes: 60% casks and 40% barrels (the new barrels coopered from Hungarian oak, the barrels used two or three times previously from French oak). Intense ruby red in color. The nose shows intensely fruity notes of ripe cherries, red currants, and wild berry fruit along with well integrated notes of toasted oak and tobacco, and a touch of balsamic sensations. The palate is ample and enveloping, savory, soft in its tannins and velvety in texture. The finish and aftertaste are long and persistent.