Vinification Upon arrival in the cellar, freshly harvested grapes were destemmed and gently crushed; the must was transferred into stainless steel tanks, where alcoholic fermentation occurred in about one week’s time. Very gentle pump overs and délestage techniques were performed during maceration on the skins, which took place over a period of about 10 days, to guarantee an intense extraction while preserving elegant and supple tannins. Malolactic fermentation, which took place spontaneously, was completed by the end of the year. The wine was then blended and went into French and Hungarian oak barriques for approximately one year. Marchese Antinori Chianti Classico Riserva was then bottled and aged for an additional period of 12 months before being released.
