My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Vignaferrovia Pian delle Vigne Riserva Antinori is a red wine made from Sangiovese grapes in Brunello di Montalcino DOCG by the Marchesi Antinori winery.
The winery, even before the harvest began, had already made a selection of the harvest, thinning the grapes first at the beginning of July and then before harvesting began. This, together with a climatically favourable growing season, ensured that the grapes harvested were of high quality, ripe both technically and physiologically. After destemming and gentle pressing, the must fermented with its skins for three to four weeks. Extraction was carried out using gentle techniques to fully preserve the quality and integrity of the grapes. The ageing period lasted approximately two and a half years and was carried out first in 130 gallon barrels and then in casks that sometimes reached a capacity of 800 gallons.
Of an intense ruby red colour with slight garnet glints, the Vignaferrovia expresses on the nose notes of ripe fruit, sometimes almost candied, together with balsamic and spicy sensations, accompanied by aromas of leather and tobacco.
The flavours are powerful and decisive, smooth and silky in their initial impact, with an excellent balance between tannins and acidity contributing to freshness and length on the palate. The finish and aftertaste are savoury, vibrant and persistent, bringing back the aromatic notes from the nose, from ripe fruit to spice and bitter chocolate.
Vignaferrovia Pian delle Vigne Riserva Antinori is a red wine made from Sangiovese grapes in Brunello di Montalcino DOCG by the Marchesi Antinori winery.
The winery, even before starting the harvest, had already made a selection of the crop, thinning the grapes first in early July and then before starting the harvest. This, along with a climatically favorable growing season, ensured that the harvested grapes were of high quality, ripe both technically and physiologically. After destemming and gentle pressing, the must fermented with its skins for three or four weeks. Extraction was carried out using gentle techniques to fully preserve the quality and integrity of the grapes. The aging period lasted approximately two and a half years and was carried out first in 130-gallon barrels and then in larger casks that sometimes reached a capacity of 800 gallons.
With an intense ruby red color with slight garnet highlights, Vignaferrovia expresses on the nose notes of ripe fruits, sometimes almost candied, along with balsamic and spicy sensations, accompanied by aromas of leather and tobacco.
The flavors are powerful and decisive, smooth and silky on the initial impact, with excellent balance between the tannins and acidity that contribute to freshness and length on the palate. The finish and aftertaste are savory, vibrant, and persistent, bringing back the aromatic notes from the nose, from ripe fruit to spices and bitter chocolate.
