The 2009 growing year was distinguished by a very rainy spring which required intense labor in the vineyards in order to obtain a normal vegetative development of the vines, especially with regards to the flowering cycle. The summer, on the other hand, was characterized by beautiful weather, which guaranteed perfect plant development and therefore a complete ripening of the grapes. These optimal climatic conditions continued until the middle of August, when days of intense sunshine permitted the grape bunches to develop the best possible aromas and typical varietal characteristics. At harvest time, which took place in the first ten days of September, all of the grape varietals were ripe and of an excellent quality.
After being harvested, the grape bunches were destemmed and gently pressed. The resulting must was chilled to a temperature of 10°C in order to encourage natural clarification in the appropriate stainless steel tanks at a controlled temperature.
Alcoholic fermentation took place at a temperature not above 15°C. Then the wine was racked and kept in stainless steel tanks at a temperature of 10°C, in order to preserve the aromas in an unaltered state. The subsequent processing and bottling in small lots allowed us to obtain a rosé which is consistently fresh and fragrant. Alcohol content: 11.0% by vol.
The “classic” Santa Cristina (red wine) was produced for the first time in 1946 by Marchese Niccolò Antinori, who was the father of Marquis Piero. Over 60 years after its birth, the constant effort put into achieving a high quality wine has made Santa Cristina a point of reference in the panorama of Italian wine-making. In the year 2009, the dedication and the continued research into innovations have given life to a family of tight-knit products. These wines are not only united by name but above all by the philosophy behind their production, which is the result of an indissoluble bond between the vines and human labor.