Vinification Upon arrival in the cellar, the grapes were destemmed, gently crushed; the must was transferred into stainless steel tanks, where alcoholic fermentation occurred in about one week’s time. Very gentle pump oversand délestage techniques were performed during maceration on the skins foran intense extraction while preserving elegantand supple tannins. Malolactic fermentation, which took place spontaneously, was completed bythe end of the year. The wine was then blended and went into French and Hungarian oak barriques forapproximately one year. Marchese Antinori Riserva was then bottled and given afurther twelve-month period of bottle aging before being released.