Grapes for Vinsanto were harvested exclusivelyfrom Antinori estate vineyards in the Chianti Classico region.
Clusters were carefullyselected in the vineyard and placed into small crates; in the cellar they were laid out
manually on bamboo mats in the drying room at the Tignanello estate or hung in suspension in special movable
framesat the Pèppoli estate. The grapes were left to desiccate until the end of December then were gently pressed
to preserve theiraromatic and organoleptic qualities. The must was introduced into small casks called caratelli,
coopered with different types of wood in sizesvarying from 50 to 200 litersand stored in “vinsantaia”, rooms
exposed to seasonal temperature fluctuations. Alcoholic fermentation isalengthyand slow process that primarily
occurs in the spring and fall, while extreme temperatures in summerand winter cause fermentation to become
dormant. Once the alcohol content is elevated enough, the fermentation process naturally comes to a halt. Vinsanto
Marchese Antinori was left to age in the caratelli forabout 3 years then blended and bottled