Chianti Classico for a Remarkable Value

Today’s Story: Marchesi Antinori

Marchesi Antinori traces its roots to 1385 when Giovanni di Piero Antinori joined the Arte Fiorentina dei Vinattieri (Florentine Winemakers’ Guild) and the family has been making wine since through 26 generations. While the historic epicenter of the Antinori “empire” rests in Tuscany and Umbria, over time the family purchased vineyards in various regions throughout Italy and the world to bolster their portfolio and live a consistent goal of exploration and experimentation. Not only is Marchesi Antinori one of the largest wine companies in Italy, they are also one of the oldest family operated companies in the world. Today, Albiera Antinori is President of Marchesi Antinori and is supported by her sisters Allegra and Alessia, while their father Marchese Piero Antinori acts as the Honorary President.

Though the Antinori family owns what I’d say are too many estates for me to justify listing here, their website has great maps and lists of their properties here and it is worth checking out. Further, there is a really cool timeline tracing the family back to 1179 here, which I could not do any justice to in trying to reproduce myself.

Today’s Wine: 2016 Chianti Classico Riserva Tenuta Tignanello

90% Sangiovese, 10% Cabernet Sauvignon; 14% ABV

The 2016 Chianti Classico Riserva is medium ruby in color and slightly transparent. Once this opens up, the nose showcases aromas of blackberry, cherry, cranberry, black licorice, chocolate, purple florals and rose, crushed rock, green herbs, and dried earth. On the palate, this wine displays notes of blackberry, blueberry, plum, forest floor, mocha, sweet tobacco, spice, savory herbs, and slight vanilla. This is full-bodied with medium (+) acidity, medium dusty tannins, and a long elegant finish.

Price: $35. One of the greatest Chianti Classicos I’ve enjoyed and consistently incredible value after Antinori switched exclusively to Tenuta Tignanello grapes in 2011. Pair this with red sauce meat pasta, pizza, veal marsala, or chicken parm.

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