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Toscana

Le Maestrelle Toscana IGT 2012

Caratteristiche Vino
Classificazione: 
Toscana - Indicazione Geografica Tipica
Grado Alcolico: 
13% Vol
Uvaggio: 
60% Sangiovese , 20% Merlot, 20% Syrah
Note degustative: 
Ruby red in color with purple highlights, the wine shows intense aromas of red fruit together with chocolate and mint. On the palate, the wine is balanced, of good fullness with velvety tannins; it is endowed as well with a finish and aftertaste which call back the aromas first felt on the nose.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
The wine tasting refers to 2009 vintage.
Clima: 
From the point of view of the climate, the 2012 vintage was characterized by extremely dry weather, which began during the winter and continued throughout the summer as well; the sole exception was the month of April and the first part of May, when rainfall assisted a regular bud burst. The summer was marked by torrid temperatures in addition to a lengthy dry spell, and this led to a significant reduction in the size of the crop. Harvesting began in early September for such precocious varieties as Merlot and Syrah, while picking of the Sangiovese, instead, commenced in late September and finished in early October. The grapes, thanks to the climate, were healthy and high in quality.
Vinificazione: 
The three grapes of the blend were picked in separate periods and each fermented on its own. The fermentation and skin contact, consequently, were carried out according to the specific needs of each grape variety and conducted with the aim of bringing out all of the fragrance and textural softness of the individual varieties. Fermentation temperatures never rose above 25° centigrade (77° Fahrenheit) and the pumping over the skins in the tanks was executed as gently as possible. A part of the Syrah and of the Sangiovese was given a cold (8° centigrade – 46° Fahrenheit), pre-fermentation maceration on the skins in order to assist a soft extraction of aroma and color.
Dati storici: 
The first Santa Cristina vintage was produced by Marquis Niccolò Antinori in 19346. Over time, Santa Cristina has become a reference point wine both for connoisseurs and for the public as a whole as a direct result of a constant commitment to quality. The care and attention which have always been invested in the vineyards and in the cellar have stimulated continuous innovation and a constant evaluation and judgment of the house’s work both with international and native grape varieties. An entire family of products has been created in this way, each different but distinguished by a common style, fruit of the indissoluble links between vineyard, territory, and human efforts. The classic Santa Cristina has thus been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Mastrelle together with Campogrande and Cipresseto; along with other specialties such as the Santa Cristina extra-virgin olive oil and grappa, they represent yet another step in a long and ongoing viticultural tradition.

Santa Cristina Chianti DOCG Superiore 2012

Caratteristiche Vino
Classificazione: 
Chianti DOCG Superiore
Grado Alcolico: 
13 % vol.
Uvaggio: 
95% Sangiovese, 5% Merlot
Note degustative: 
Ruby red in color with purple highlights, the wine shows red fruit aromas of plums and cherries and additional notes of spice and vanilla. On the plate, it is tasty, with a supple and velvety structure; the finish and aftertaste bring back the red fruit character first felt on the nose.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
In Tuscany, the year 2012 was characterized by a lengthy period of drought which began during the winter and continued through the summer as well with the exception of late April and the month of May, when rains assured a regular budding of the vines. The summer was marked, in addition to the drought, by torrid temperatures as well and these factors, which reinforced one another, led to a drop in overall grape production. Harvesting operations in mid-September with the earlier-ripening varieties and concluded in October with the latest-ripening Sangiovese. The grapes themselves were healthy and of high quality.
Vinificazione: 
The various grape varieties were fermented differently: the Merlot macerated on its skins for seven to eight days at maximum temperatures of 77° Fahrenheit (25° centigrade) in order to maintain fruitiness in the aromas and achieve softness in the tannins, while the Sangiovese underwent a longer, ten to twelve day, fermentation utilizing temperatures of 86° Fahrenheit (30° centigrade) and soft extraction techniques in order to increase the overall complexity of the wine. Aging took place both in stainless steel tanks and in oak casks and barrels for a total period of ten months. Bottling began in late September of 2013.
Dati storici: 
The Chianti D.O.C.G. appellation, typical of central Tuscany, was created in order to offer a constantly increasing level of qualitative protection for the wines produced in this region. Having been introduced fairly recently (in 1996), this appellation is still not very widespread with respect to other traditional ones in Tuscany. The varietals used favor typicity and tradition: in fact a high percentage of sangiovese (75%) is expected, along with Canaiolo Nero (black canaiolo) and three other indigenous varietals; but also including some international varietals, such as merlot. The discipline imposes very strict rules on the required period of aging: it is calculated beginning January 1st following the grape harvest and must continue for at least 9 months, 2 of which take place in the bottle. This means that the wine is ready to be released by September of the year following that of the wine’s production. Santa Cristina Chianti Superiore, which represents the essence of the expression of “Tuscanity”, was produced for the first time with the vintage of 2006. It stands side by side with the “classic” Santa Cristina which was born 60 years ago, and reaffirms and renews the tradition.

Santa Cristina Toscana IGT 2013

Caratteristiche Vino
Classificazione: 
Toscana IGT
Grado Alcolico: 
13% Vol.
Uvaggio: 
60% Sangiovese, 40% di Cabernet, Merlot and Syrah
Note degustative: 
The wine, ruby red in color with purple highlights, shows fruity aromas, particularly notes of cherries and berry fruit such as blueberries and blackberries. Tasty and supple on the palate, it is a wine of much drinking pleasure with a fruity finish and aftertaste.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
La videodegustazione si riferisce all'annata 2009.
Clima: 
The climate of the 2013 vintage was characterized by abundant rainfall during the winter and spring months. Bud burst was ten to fifteen days later than in recent vintages and the growth and development of the vines were lacking in homogeneity, as were the flowering and bud set, this due to precipitations which also favored the outbreak of fungal diseases. Much work and constant commitment in the vineyard were necessary to overcome the problems created by these climate conditions. The summer months were marked by scarce rainfall and temperatures which were not particularly warm for the period. The picking of the grapes began in mid-September for the early-ripening varieties such as Merlot and Syrah, while the harvest of the Sangiovese and Cabernet, begun in late September, was completed during the third week of October.
Vinificazione: 
The various grape varieties were all fermented separately. After destemming and a soft pressing, the grapes were macerated on their skins for approximately one week in stainless steel tanks. During these period the musts finished their sugars at temperatures maintained at a maximum of 77° Fahrenheit (25° centigrade). The wine was then racked and completed its malolactic fermentation by the end of the winter. Aging took place partly in oak and partly in stainless steel tanks and enabled the wine to be bottled during the first week of March, 2014.
Dati storici: 
The first vintage of Santa Cristina was produced by Marquis Niccolò Antinori, father of Piero Antinori, in 1946. Over time Santa Cristina has become a reference point for connoisseurs, and not merely these consumers, thanks a constant commitment to high quality. The care and attention always given to both the vineyard work and the work in the cellar have been the stimulus for constant innovation and for measuring professional work and capacities with both native and international grape varieties. The result has been a family of wines, all different from one another, but distinguished by the same style, fruit of the indissoluble link between the vineyard, the terroir, and human contributions and input. Classic Santa Cristina has thus been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Mastrelle along with Campo Grande and Cipresseto. Together with the Santa Cristina extra-virgin olive oil, Donato, and the Santa Cristina Grappa, they represent a new step forward for a long and well established viticultural tradition.

Santa Cristina Pinot Grigio Terre Siciliane IGT 2013

Caratteristiche Vino
Classificazione: 
Sicilia IGT
Grado Alcolico: 
12% vol.
Uvaggio: 
100% Pinot grigio
Note degustative: 
Straw yellow in color, the wine shows delicate aromas of orange flowers, golden delicious apples, bananas, and lemon rind. The easy-drinking flavors, fresh and balanced, finish with the aromatic notes first felt on the nose.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
In Sicily, the growing season was marked by abundant winter rainfall which left ample reserves of ground water for later in the season. The absence of sudden temperature swings or significant humidity allowed the vines to grow and develop without suffering outbreaks of vine diseases. The grapes were able to ripen in optimal fashion, reaching an excellent balance between sugar and acidity for a wine of fresh and fruity personality.
Vinificazione: 
The grapes, hand-picked, were destemmed and pressed and the must then chilled to a temperature of 46° Fahrenheit (8° centigrade) to assist a natural settling of impurities. The must was then fermented in temperature-controlled stainless steel tanks at temperatures held constantly to a maximum of 62°-63° Fahrenheit (17° centigrade). The wine remained in stainless steel tanks at a temperature of 50° Fahrenheit (10° centigrade), filtered, and then bottled.

Cipresseto Toscana IGT Rosato 2013

Caratteristiche Vino
Classificazione: 
Toscana IGT Rosato
Grado Alcolico: 
11 %Vol.
Uvaggio: 
85% Sangiovese, 15% other complementary varieties.
Note degustative: 
Pink in color, the wine shows elegantly fruity and floral aromas which recall in particular jasmine and raspberries. The palate is vibrant and savory, and quite persistent as well.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
From the climatic point of view, the 2013 vintage was characterized by abundant winter and spring rainfall. The bud burst took place ten to fifteen days later than in other recent vintages, and the growth and development of the vines was rather uneven, as were the flowering and bud set, all due to rains which favored the appearance and spread of fungal diseases. The climate of the growing season required a notable commitment of time and effort to check damaging vine diseases. The summer months, instead, was characterized by scarce precipitation and temperatures which were not particularly elevated for the period. The picking of the Cipresseto grapes began in early September and lasted the entire month. The grapes were harvested with a good acidity, an important characteristic of savory and fragrant rosé wines.
Vinificazione: 
The harvested grapes were destemmed and macerated on their skins in the press for several hours, then pressed in a very delicate manner. The must was chilled to a temperature of 50° Fahrenheit (10° centigrade) to favor a natural settling of the impurities. After 48 hours, the must went into stainless steel tanks where it fermented at temperatures held to a maximum of 59° Fahrenheit (15° centigrade); the wine was then held at a temperature of 50° Fahrenheit in stainless steel tanks; the preparation in small batches before bottling – at 11° alcohol - assisted in maintaining crispness and perfume.
Dati storici: 
Cipresseto was given this name – which recalls the cypress trees which dot the Tuscan landscape in 1998 - to underline its Tuscan character and was one of the first rosé wines to be produced in Italy. Today it is a wine closely tied to the vineyards which supply its grapes and, as such, reflects a production philosophy based on quality at every level of price. The wine, in fact, is a concrete example of how fine quality can be achieved along with excellent value to consumers and wine lovers.

Santa Cristina Chianti DOCG Superiore 2010

Caratteristiche Vino
Classificazione: 
Chianti DOCG Superiore
Grado Alcolico: 
13 % vol.
Uvaggio: 
95% Sangiovese, 5% Merlot
Note degustative: 
Ruby red with purple highlights, the aromas recall red fruit, particularly cherries, along with a light scent of vanilla from the oak aging. On the palate the wine is full of soft and velvety tannins, and with the aftertaste there is a return of the red fruit first felt on the nose.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
The 2010 vintage was characterized by the negative weather of late winter and the entire spring; bud break arrived fifteen days later than usual, as did the flowering and bud set. July was warmer, with temperatures within the seasonal average, and this assisted the vines in recovering some of their delay in development and ripening. August weather was positive, with important temperature swings between daytime heat and nighttime coolness. Ripening, accordingly, was achieved on schedule, within the seasonal norms: during the first ten days of September for Merlot and from September 20th on for the Sangiovese. Harvesting terminated in mid-October.
Vinificazione: 
The two grape varieties were treated differently: the Merlot fermented on its skins for seven to eight days at a maximum temperature of 25° centigrade (77° Fahrenheit) in order to bring out the soft texture and the fruity aromas of the grapes, while the Sangiovese was fermented with a longer period of skin contact, ten to twelve days, at temperatures of 30° centigrade (86° Fahrenheit), and with a regular moistening of the skins in order to increase the flavor complexity of the wine. The aging, both in oak and in stainless steel tanks, lasted nine months and was followed by a two month period of bottle aging before commercial release.

Capsula Viola 2013

Caratteristiche Vino
Classificazione: 
Table wine.
Grado Alcolico: 
11% vol.
Uvaggio: 
50% Trebbiano, 35% Pinot Grigio, 15% Chardonnay.
Note degustative: 
A light straw yellow in color, the aromas are intense and fruity with notes of bananas and peaches and a light touch of citrus fruit. The palate is both supple and crisp with a subtle vein of acidity which increases the wine’s drinking pleasure, and the finish and aftertaste are savory and fruity.
Scheda Prodotto
Video Prodotto: 

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Clima: 
From the climatic point of view, the 2013 vintage was characterized by abundant winter and spring rainfall. The bud burst took place ten to fifteen days later than in other recent vintages , and the growth and development of the vines was rather uneven, as were the flowering and bud set, all due to rains which favored the appearance and spread of fungal diseases. The climate of the growing season required a notable commitment of time and effort to check damaging vine diseases. The summer months were characterized by scarce rainfall and, in general, by mild temperatures. The harvesting of the grapes for Capsula Viola began with Pinot Grigio in early August and continued throughout the month of September with the picking of Trebbiano. The harvested grapes were healthy and of good quality.
Vinificazione: 
The three grape varieties were picked separately and the wines blended afterwards. The harvested grapes were destemmed and then given a soft pressing. The must was chilled to a temperature of 46° Fahrenheit (8° centigrade) to assist a natural settling of the impurities. The wine was then racked into temperature-controlled stainless steel tanks where it fermented at temperatures held to a maximum of 59° Fahrenheit (15° centigrade); after a period of repose in stainless steel tanks at a temperature of 41° Fahrenheit (5° centigrade), the wine was filtered and then bottled at 11° alcohol - at the beginning of January.
Dati storici: 
This wine was first produced in 1980 as part of project which, ten years earlier, had joined together Antinori and other major Tuscan producers such as Frescobaldi, Ruffino, and Ricasoli. Together they formed the nucleus of the Galestro Wine Consortium, whose name derives from the typical soil (rocky but friable) of the Chianti Classico production zone. In those years, to improve the quality of Chianti Classico, it was necessary to reduce the percentage of white grapes utilized in the blend, a step which posed the problem of how to use an important native varietal such as Trebbiano, which would have disappeared from the standard Chianti Classico blend. It was instead used for a new white wine. The success of the wine was very important for the zone – had the Trebbiano grapes not found a valid alternative for their use it would have been very difficult for the growers of the zone to vote, as they did, the revision of the Chianti Classico appellation rules. Capsula Viola left the Galestro appellation in 2002 with the addition to the blend of other white grape varieties grown on the firm’s estates.

Vin Santo Santa Cristina

Caratteristiche Vino
Classificazione: 
Vin Santo della Valdichiana DOC
Grado Alcolico: 
17% vol.
Uvaggio: 
Trebbiano toscano and Malvasia
Note degustative: 
Color: an intense yellow with amber highlights. Aroma: notes of toasted hazelnuts, hay, dried figs, and dried apples. Flavor: full-bodied and long, initially with intense honeyed sensations which then evolve towards notes of hazelnuts, dried fruit, and chestnut flour.
Scheda Prodotto
Video Prodotto: 

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Clima: 
After a winter of normal temperatures, spring was generally characterized by very variable weather including periods of cool temperatures and frequent rainfall which lasted until late June. This weather pattern, above all the significant drops in temperature, caused a delay in flowering and bud set. Climatic conditions then improved, giving way to favorable weather which lasted throughout the summer. Ripening, accordingly, continued at a regular pace, well within the traditional parameters for the season. Picking of the grapes to be used for the Vinsanto began in mid-September.
Vinificazione: 
The grapes, prevalently Malvasia and Trebbiano, sourced from vineyards adjacent to the La Braccesca estate, were regularly monitored and then picked in sequence on the basis of the ripeness level of the various vineyard parcels. The harvest began during the second week of September and finished at the end of the month. The grapes were picked into the cases to be used for their drying in order to maintain the bunches as whole as possible, without damaging skin breakage, avoiding the traditional practice of transferring the grapes from the cases to the drying mats. At the end of drying process, which lasted five months, the grape bunches, very rich in sugar, were softly pressed and their must put into the oak barrels where it was to ferment. The fermentation, which stopped when the wine reached 17° of alcohol along with its residual sugar, was assisted by the “madre”, a gelatinuous, yeast-rich residue from former vintages in the Valdichiana, and by yeasts carefully selected for this type of very sweet must. After an aging period which lasted over two years, the wine was bottled, at an alcohol level of 17°, in October of 2011.
Dati storici: 
The first vintage of Santa Cristina was produced in 1946 by Marquis Niccolò Antinori. Over the years Santa Cristina has become a reference point for connoisseurs and wine lovers, along with a more general public, thanks to the constant quality commitment of the house. The care and attention which have always been shown in the vineyard and cellar work have been the stimulus for further innovation and for measuring the firm’s winemaking capabilities with both native and international grape varieties, thereby creating an entire family of different products which are nonetheless distinguished by a common style, the fruit of the indissoluble links between the vineyard, the terroir, and the human element in the winemaking. The classic Santa Cristina red wine, the initial wine of the line, has subsequently been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Mastrelle. These, along with Campogrande and Cipresse, together with other specialties such as the Santa Cristina extra virgin olive oil, Donato, and the Santa Cristina Grappa, represent a new phase in a long viticultural tradition.

Santa Cristina Toscana IGT 2012

Caratteristiche Vino
Classificazione: 
Toscana IGT
Grado Alcolico: 
13%
Uvaggio: 
60% Sangiovese, 40% Cabernet, Merlot, and Syrah
Note degustative: 
Ruby red in color with purple highlights, the wine shows floral and fruity aromas of medium intensity. On the palate, the wine is supple and flavorful and easy-drinking with a fruity finish and aftertaste.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
The winetasting refersto 2009 vintage.
Clima: 
The climate of the 2012 vintage was characterized by an extended period of drought which began during the winter and lasted - with the exception April and early May, when rainfall guaranteed a regular bud burst – throughout the summer. Torrid temperatures also persisted during the summer months, causing a 40% drop in production. Harvesting began in early September for precociously-ripening varieties such as Merlot and Syrah; the picking of the Sangiovese and the Cabernet, instead, began at the end of September and finished in early October. The seasonal climate, nonetheless, gave healthy and high quality grapes.
Vinificazione: 
Each grape variety was fermented separately. After destemming and a soft pressing, the wine fermented on its skins for a week in stainless steel tanks. Fermentation temperatures were held to a maximum of 77° Fahrenheit (25° centigrade). The wine was then racked and completed its malolactic fermentation during the winter. The aging, principally in stainless steel tanks, finished with the bottling of the wine ( at 12.5° alcohol), which began in late spring.
Dati storici: 
The first vintage of Santa Cristina was produced in 1946 by Marquis Niccolò Antinori. Over time, Santa Cristina has become a point of reference for experts in the field of wine making and for others, thanks to a constant commitment to quality. The attention which has continuously been given to the vineyards and the work carried out in the wine cellars have been the stimulus for constant innovation. They have enabled the winery to cultivate both native and international varietals, thereby creating a family of products which are different, yet distinguished by the same style. This combination results from an indissoluble bond between the vineyard, the land, and human labor. Santa Cristina White, Santa Cristina Rosé, and Santa Cristina Le Maestrelle stand side by side with the classic Santa Cristina, along with Campogrande and Cipresseto, which, together with the specialties such as Santa Cristina Extra Virgin Olive Oil, Donato, and Santa Cristina Grappa, represent a new step in a long wine-making tradition. Tags:2009 Toscana S.C. IGT Classics

Santa Cristina Chianti DOCG Superiore 2009

Caratteristiche Vino
Classificazione: 
Chianti DOCG Superiore
Grado Alcolico: 
13 % vol.
Uvaggio: 
95% Sangiovese, 5% Merlot
Note degustative: 
Ruby red with purple highlights, the wine features aromas of red fruit, particularly cherries and black currants, together with hints of vanilla from the aging in oak. The palate is balanced and with polished tannins, and the red fruit returns on the finish and aftertaste.
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
The 2009 vintage was characterized by the abundant rainfall of late winter and early spring; the ample availability of water for the vines resulted in a regular budding and an important development of vine vegetation. This required much work in the vineyard to balance vegetation and the production of fruit. Rain, again, was not lacking on June and July, either. August, instead, was a dry month and this was of much assistance in the ripening of the grapes. The Merlot grapes were picked during the second week of September, while the Sangiovese harvest, which began in the third week of September, lasted until mid-October.
Vinificazione: 
The two grape varieties of the blend were fermented differently: the Merlot was given seven to eight days of skin contact at maximum temperatures of 79° Fahrenheit (25° centigrade) in order to extract only supple tannins and preserve the fruity character of the grape’s aromas, while the Sangiovese was given a longer, ten to twelve day maceration on its skins at higher temperatures, 86° Fahrenheit (30° centigrade) which included a soft punching down of the cap of skins in order to increase the complexity of the wine’s flavors and aromas. Ageing took place both in stainless steel tanks and in oak for a total aging period of nine months, followed by a short, two months period of bottle aging before commercial release.