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Immerse yourself in the world of an extraordinary wine that, after seven years of maturing in oak barrels, reveals an elegance and fullness that is unparalleled.
As with Amarone, the grapes here also undergo a drying process of one month before being made into a wine that matures for eight years in large wooden barrels.
The nose is pampered by a rich bouquet: elegant vanilla notes mix with the spice and deep aroma of dark cherries, complemented by subtle hints of fig jam.
The wine is ruby red with violet nuances. Its scent plays with aromas of cherries, blueberries and plums, rounded off with notes of vanilla and coffee.
Ruby red with a fruity bouquet of cherries and a light spiciness. On the palate it is elegant and well balanced with the fine scent of red fruits.
The Carrubo enchants with its intense ruby red color. The nose shows complex aromas of sour cherries, plums, amaretto and tobacco.
The wine impresses with its intense, ruby red color, which tends towards garnet red.
The Merlot Gant, with its strong ruby to garnet red color, has a scent of ripe and dried fruit, reminiscent of plums and currants.
Only at the foot of the largest active volcano in Europe are the conditions to produce such a special wine. It has a delicate bouquet of cinnamon, pepper and currant.
Spicy and juicy, the cherry-red Cerasuolo captivates with its intense aromas of fresh cherries, cherry blossoms, citrus fruits and rose petals.
The Maime estate supplies the grapes exclusively for this Primitivo, which has a wonderful scent of red fruits and black cherries.
This cuvée has an intense ruby red color. On the nose, there are distinctive notes of ripe red berries and sweet spices.
This Rosso impresses with its ruby red color and its intense bouquet of ripe berries, prunes and mulberries. The clear, spicy component includes pepper and liquorice notes.
This Rosso presents itself with the elegance typical of Antinori: ruby red, with notes of berries, cherries and plums as well as a delicate wood tone and soft tannins.
The grapes thrive in deep, sandy and partly calcareous, porphyry and gravelly soils on hills at altitudes of 250 to 400 m.
Named after the Andrea Doria, a transatlantic liner that brought the first bottles of this wine to the USA after the First World War.
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