During the harvest the grapes from the Peppoli estate in Chianti Classico were carefully selected and the grape varieties were fermented separately to obtain the best from each. After destemming and crushing the Sangiovese grapes macerated in stainless steel vats for about 10 days. For the Merlot and Syrah the maceration process was managed with the aim of preserving the fruity aromas. Fermentation took place at a maximum temperature of 28°C and was followed by malolactic fermentation before the winter. Once the Sangiovese, Merlot and Syrah were blended the wine was placed in 55hl Slavonian oak barrels (and 10% in American oak barriques) for 9 months. We started using American barriques - although in small quantities - to complete the aromatic range of Peppoli. Ageing in larger barrels aims instead to preserve the fruity aromas from fermentation, and sweeten the tannins. After ageing the wine was bottled and then further aged in the bottles before release. Alcohol : 13.0% Vol.

In 1928 Marquis Niccolo Antinori, using innovative thinking, created Villa Antinori with the idea of producing a Chianti suited for aging and improving with time. Due to its prominence, this wine needed a label and a name worthy of such a great project. Villa Antinori soon showed up in the wine cellars and on the tables of embassies, royal houses, grand hotels, and international restaurants.

In 1931 Villa Antinori White was born from the traditional Trebbiano grapes, to which a small percentage of Chardonnay was added in the 1980’s in order to make the wine more elegant.

In 2001 the evolution of Villa Antinori Red continued, passing from the Chianti Classico denomination to that of Tuscan IGT..