• WS: 81

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Aabalat USD 240.50 750ml

Antinori Santa Cristina 1987

Winemaker's Notes:

Percentage Grape: This is an unusual rosé made by tinting the base wine of 90% grand cru Chardonnay with 10% Pinot Noir from the grand cru village of Ambonnay.<br/><br/>Soil: Pure chalk soils<br/><br/>Type of Harvest: All the fruit for the Legras champagnes is manually harvested and pressed using a state-of-the-art, 8-ton bladder press.<br/><br/>Vinification Method: Fermentation, after a period of cold settling, takes place in temperature-controlled stainless steel tanks which Legras was among the first to employ beginning in the early 1970's. The still wine usually goes into the cellars for its in-bottle fermentation during the months of March through May of the year following the harvest. The Brut N.V. spends a minimum of 30 to 36 months on its lees (sur lattes) before being disgorged. It then spends a minimum of six months in their cold underground cellars before release.<br/><br/>Alcohol Percentage: null %

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Marchesi Antinori:
The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land. Today Marchese Pi... Read more
The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land. Today Marchese Piero Antinori is director of the company, assisted by his three daughters, Albiera, Allegra and Alessia, who are personally involved in the business. The qualities of tradition, passion and instinct have made Antinori one of the leading Italian producers of fine quality wines. Every vintage, every terroir, every idea is a new beginning, a new quest to raise our quality margins. As Marchese Piero loves to repeat: “ancient roots play an important role in our philosophy, but they have never held back our spirit of innovation”. As well as the family's traditional heritage of estates in Tuscany and Umbria, investments have been made over time in other areas highly suited to quality wine production, in Italy and abroad, in a quest to promote new terroirs, rich in winegrowing potential. Antinori continually experiment with their vineyards and cellars, with selections of native and international clones, growing methods, vineyard altitudes, fermentation methods and temperatures, traditional and modern vinification techniques, types of wood, size and age of barrels, and various bottle-ageing periods. Piero Antinori says: “We have shown over the years that it is possible to produce internationally-acclaimed fine stylish, elegant wines in Tuscany and Umbria while maintaining their original character”. Looking to the future, Antinori explains: “There are many books in our library but they are never enough for us. Our mission is not yet complete: we are driven to express the vast potential of our vineyards and reconcile all that is new and undiscovered with Tuscany's traditional, cultural, agricultural, artistic and literary heritage. These things represent the identity of Antinori, and one of our greatest strengths is that we are in Tuscany – our essential ‘Tuscan-ness', if you will”. Read less

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Percentage Grape: This is an unusual rosé made by tinting the base wine of 90% grand cru Chardonnay with 10% Pinot Noir from the grand cru village of Ambonnay.<br/><br/>Soil: Pure chalk soils<br/><br/>Type of Harvest: All the fruit for the Legras champagnes is manually harvested and pressed using a state-of-the-art, 8-ton bladder press.<br/><br/>Vinification Method: Fermentation, after a period of cold settling, takes place in temperature-controlled stainless steel tanks which Legras was among the first to employ beginning in the early 1970's. The still wine usually goes into the cellars for its in-bottle fermentation during the months of March through May of the year following the harvest. The Brut N.V. spends a minimum of 30 to 36 months on its lees (sur lattes) before being disgorged. It then spends a minimum of six months in their cold underground cellars before release.<br/><br/>Alcohol Percentage: null %

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