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558
Aldo Rainoldi Grumello Valtellina Superiore D.O.C.G.
Wine coming from an upper Valtellina sub-area which takes its name from the Castle dating to the 11th Century.
GRAPES: 100% Chiavennasca (Nebbiolo)
ZONE: The municipalities of Sondrio (in the hamlet of Ponchiera) and Montagna.
LOCATION AND ALTITUDE: South, 450 - 550 m a.s.l
TYPE OF SOIL: Sandy-silty, with a typically sub-acid reaction. Shallow.
HARVEST: Manual, between the second and third week of October.
VINIFICATION: Its main characteristics are freshness and drinkability, typical of this sub-area. It matures for almost two years in Slavonian oak barrels,
after which, it refines in bottles for at least 9 months before it can be put on the market.
CHARACTER:
Ruby red color, fine bouquet with hints of hazelnut.
A harmonic and full- bodied taste on the palate.
TO BE SERVED WITH:
White and red meat, moderately ripe cheese.
SERVING TEMPERATURE: 16° - 18° C.
We advise the wine be served in large glasses.
PRODUCED BOTTLES: 21.600
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190
Alter Ego de Palmer
This wine from the vineyards of Chateau Palmer was first produced in the 1998 vintage, the result of a new approach to selecting and blending. The purpose is to make two different wines at Chateau Palmer that are both fully in keeping with the values and reputation of this great estate:

finesse and elegance
a rich bouquet
balance and length
Palmer and Alter Ego are both subtle reflections of Chateau Palmer's terroir, two interpretations of the growing conditions in a given vintage.

Alter Ego is intensely fresh and fruity, juicy and irresistible. Smooth and round as soon as it has finished barrel ageing, Alter Ego's elegant bouquet and tannins can be appreciated within the first few years of bottling.

Palmer combines aromatic complexity, length, and power. It has excellent structure and balance, invariably displaying legendary elegance and finesse.

Two variations from the same vineyard:

Each vineyard plot is carefully monitored in late August and especially in September, when the fruit is slowly ripening. The grapes are regularly tasted and their characteristics analysed by the Chateau team during preliminary evaluations.

Scientific measurements are essential for pinpointing optimum maturity (sugar, acid, and phenolic compound analyses). However, tasting the grapes - a sensory appreciation of the fruit, the skins, and the seeds - also provides precious insight.

This information helps the chateau team not only to make crucial decisions regarding when to pick, but also how best to adapt fermentation techniques.

After several months in barrel, tastings are held to determine the subtle variations in each lot in order to make the final blend.

Long barrel ageing enables the wines to reflect fully the character of their terroir as well as to develop body and richness. Alter Ego's intrinsic fruitiness and intense aromas are retained intact thanks to the moderate use of new oak barrels (25-30%).
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18
Antinori Aleatico
Heavy rain in autumn 2003 enabled the soil layers to restabilize after the testing summer drought. The winter was cold and rainy with repeated fairly heavy snowfall. Thanks to the weather conditions, budbreak was delayed by 10-15 days even for more precocious varieties. During flowering and fruit-set, the weather was remarkably wet and cool (the lowest temperatures in the last 3-4 years). The vegetation developed well although with consistent delay through to veraison and ripening of the grapes. Intense pre-harvest selection was necessary because the weather conditions caused over-production. Lastly, the harvest began a couple of weeks later than average, when the grapes were perfectly healthy and ripe and showed a perfect balance of quantity and quality.

The grapes come from the vineyards of the estate called 'Fattoria Aldobrandesca' and, at harvest time, were carefully selected and picked very matures with a high sugar level. The result is a well-balanced and more concentrated wine. They were then destemmed and gently pressed and the maceration lasted for about 15 days at a low temperature (5°C). This allowed the extraction of all the aromatic characteristics of the grapes and produced a must which was rich in colour but without any trace of astringency. After the separation from the skins, the must begun its alcoholic fermentation at about 18°C , which was suddenly interrupted by lowering the temperature to 0°C when a certain quantity of residual sugar was still present in the wine. The wine was stored at a low temperature until bottling (January 2004). Alcool : 11% vol.

The 'Fattoria Aldobrandesca' estate, which belongs to Antinori, is situated near the historic town of Sovana in Southern Tuscany. The first vintage of Aleatico to be produced was the 1997 vintage. The wine distinguishes itself for its unique personality, for its richness in aromas and perfumes and for its pleasing taste.

Ruby red in colour with aromas of roses - typical of the aleatico grape. On the palate is well-balanced, complex and pleasingly sweet with a long finish.
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31
Antinori Casasole
Heavy rain in autumn 2003 enabled the soil layers to restabilize after the testing summer drought. The winter was cold and rainy with repeated fairly heavy snowfall. Thanks to the weather conditions, budbreak was delayed by 10-15 days even for more precocious varieties. During flowering and fruit-set, the weather was remarkably wet and cool (the lowest temperatures in the last 3-4 years). The vegetation developed well although with consistent delay through to veraison and ripening of the grapes. Intense pre-harvest selection was necessary because the weather conditions caused over-production. Lastly, the harvest began a couple of weeks later than average, when the grapes were perfectly healthy and ripe and showed a perfect balance of quantity and quality.

On harvesting, the grapes were destemmed and after a soft pressing, the must was immediately cooled down to 10°C in order to enduce its natural clarification. The juice was then racked, and introduced into temperature controlled stainless steel tanks where alcoholic fermentation started to take place at a temperature which did not exceed 18°C. When a certain quantity of residual sugar was still to be found in the wine, the alcoholic fermentation was arrested by suddenly lowering the temperature to 0°C. The wine with sugar residual was filtered and stored for a brief period at a low temperature until bottling. Alcohol: 10.50% vol. + 1.8% vol.

Antinori has produced an Orvieto since 1922 and an Orvieto Classico since 1932. The Orvieto Classico 'Amabile' (semi-sweet) was the original style of Orvieto which was produced and enjoyed in the past. With the 1998 vintage the wine was given the name 'Casasole' which is in fact the name of a farmhouse to be found on the estate of Castello della Sala near Orvieto.

The wine is nicely fruity and well-balanced with a subtly sweetish finish.
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27
Antinori Chardonnay
Heavy rain in autumn 2003 enabled the soil layers to restabilize after the testing summer drought. The winter was cold and rainy with repeated fairly heavy snowfall. Thanks to the weather conditions, budbreak was delayed by 10-15 days even for more precocious varieties. During flowering and fruit-set, the weather was remarkably wet and cool (the lowest temperatures in the last 3-4 years). The vegetation developed well although with consistent delay through to veraison and ripening of the grapes. Intense pre-harvest selection was necessary because the weather conditions caused over-production. Lastly, the harvest began a couple of weeks later than average, when the grapes were perfectly healthy and ripe and showed a perfect balance of quantity and quality.

The grapes come from vineyards planted 656 to 1,312 feet above sea-level, in Pliocene sedimentary soils rich in marine fossils with some clay, at Antinori's Castello della Sala. On harvesting, the grapes were transferred to a special refrigerated conveyer system to ensure that they would be cooled by their arrival at the press, a factor that is important in preserving the varietal characteristics. After destemming and crushing, maceration took place for several hours at 10°C. Following maceration, the must was introduced into French oak 225 liter barrels (Allier & Troncais) where alcoholic fermentation took place. Some of the wine underwent malolatic fermentation in wood and was then blended with the rest and bottled. Alcool : 13% vol.

Castello della Sala Chardonnay was first produced with the 1994 vintage. It is Marchesi Antinori's second Chardonnay, and, like its more important sibling, Cervaro, is produced at Castello della Sala, an 14th century Castle, located 11 miles from the town of Orvieto, which was purchased by Marchesi Antinori in 1940. The castle is an outstanding example of medieval military architecture, and its micro-climate makes it ideal for the production of cooler-weather wines such as whites or Pinot Noir.

Pale golden in colour with gold reflexes. On the nose is fruity with clean varietal character, good vanilla flavour and toasted. On the palate is soft and well balanced, with an excellent structure.
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13
Antinori Merlot
The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all varieties. This excellent condition produced more grapes per vine than desired for our quality production level. For this reason, during August, the red grape varieties were carefully selected and thinned in order to eliminate the excessive production. During the first part of September the weather was particularly favorable and the grapes ripened perfectly.

The Merlot grapes, coming from the estate of 'Fattoria La Braccesca', were harvested when they had reached a perfect state of maturation. After destemming and soft crushing, an extended maceration took place (about 20 days). During this period, the wine completed its alcoholic fermentation at a temperature not exceeding 30°C, and was then introduced into new barriques (Alliers & Troncais) where its malolactic fermentation was completed. The wine remained for a period of 14 months in the barriques, during which time the wine was racked several times. At the end of the winter the wine was then bottled, where it remained for about one year prior to release. Alcool : 13,5% vol.

La Braccesca estate is situated in the area of Montepulciano DOCG and enjoys a very favourable exposure and microclimate. These factors have greatly contributed to the Merlot variety finding an ideal 'ambiente' - where its varietal characteristics are expressed at their full. The first vintage of Merlot to be produced was the 1996.

Very deep in colour with fruity, intense aromas (typical of the Merlot variety) with hints of vanilla. On the palate, rich with an excellent structure and a full, lingering finish.
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2
Antinori Peppoli
Introduced in 1988 with the 1985 vintage, Peppoli Chianti Classico DOCG is the archetypal modern Chianti Classico. In a departure from traditional Chiantis, Peppoli combines the complexity and structure of a well-aged riserva with the fruity fragrance of a young wine. This style is made possible by a unique microclimate where east-northeast facing vineyards are planted in a small heat-retaining valley on mineral-rich rocky soils that are perfect for growing very fruity, lively Sangiovese. The wine further benefits from the use of better Sangiovese clones, severe grape bunch selection, delayed and cluster harvest when necessary. The wine is produced on Antinori's Peppoli Estate, which extends over 100 hectares (247 acres), 55 (136 acres) of which are under vine .
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26
Antinori Pinot Nero
The beginning of spring saw a good amount of rain and slighty higher temperatures than the seasonal average, which favored a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.

The grapes were harvested from the vineyards, situated at an altitude of four thousand metres in Castello della Sala estate, near Orvieto, in Umbria. After destemming and partial crushing, the grapes were transferred into stainless steel tanks. Maceration took place over a period of about one week, during which time great care was given to maximising the extraction of colour limited of astringency. The alcoholic fermentation took place at a temperature not exceeding 25°C and was completed in French oak barriques (Alliers, Troncais), where the wine also underwent its malolactic fermentation which was completed by end November. The wine was then racked into barriques for 8 months of aging followed by bottling and a further 15 months of bottle aging in the historic cellars of Castello della Sala prior to release. Alcool : 13.50% vol.

This wine, from the estate of Castello della Sala, was first introduced with the 1988 vintage. It is produced from 7 hectares of vineyards situated at an altitude of four thousand metres, on calcareous fossiliferous soils with some yellow sands that are of sedimentary origin and Pliocene age. The 14th century Castello della Sala, located 11 miles from the town of Orvieto, was purchased by Marchesi Antinori in 1940. It is an outstanding example of medieval military architecture, and its micro-climate makes it ideal for the production of cooler-weather wines such as whites or Pinot Noir.

Cherry nose, extremely fruity, complex and elegant in the Burgundian style.
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28
Antinori Sauvignon
The beginning of spring saw a good amount of rain and slighty higher temperatures than the seasonal average, which favored a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.

The grapes come from vineyards planted 656 to 1,312 feet above sea-level, in soils derived from fossiliferous marine sediments with some clay, at Antinori's Castello della Sala. On harvesting, the grapes were transferred to a special refrigerated conveyer to cool them before their arrival at the press (this is important in maintaining the varietal characteristics). After a soft pressing, the must is kept at a temperature of 10 °C to induce its natural clarification. The must was then racked into temperature controlled stainless steel tanks where alcoholic fermentation took place at temperatures below 18 °C. In order to preserve its characteristics, the wine was stocked in stainless steel tanks at controlled temperature, until bottling in February 2002. Alcool : 11.5% vol.

The Castello della Sala Sauvignon was first produced with the 1995 vintage on the estate of Castello della Sala located 11 miles from the town of Orvieto, and which was purchased by Marchesi Antinori in 1940. The castle is an outstanding example of medieval military architecture, and its micro-climate makes it ideal for the production of cooler-weather wine such as whites or Pinot Noir.

Straw pale in colour and on the nose typical varietal bouquet with rich hints of mature fruits. On the palate is aromatic and harmonious.
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14
Antinori Vino Nobile di Montepulciano
A very careful selection of the grapes from the vineyards of 'La Braccesca' was made at harvest time. The grapes were then destemmed and crushed and maceration took place over a period of 15-20 days during which time the wine also completed its alcoholic fermentation at a temperature not exceeding 27-30°C. The wine was then racked and had completed its malolactic fermentation within the end of the year. After this the majority of the wine aged for a period of 12 months in barrels of different capacity, while a small part was aged in barriques. After blending 'Vino Nobile' was bottled and then further aged for 12 months. Alcool : 13,50% vol.

La Braccesca estate, on the whole has a total size of approximately 342 ha and is divided into two main blocks: the historical part of the estate is situated in the Montepulciano area and covers 78 ha of vineyards; the other covers 165 ha of vineyards, and is situated at the foot of the hills around Cortona. This area has demonstrated to be a best-suited area for the production of syrah and this is the area where we are building up the new cellars. The first vintage Vino Nobile La Braccesca to be released was the 1990 vintage.

On the nose, intense and typical aromas of fruits with a delicate hint of vanilla. On the palate is structured and well-balanced.
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