
The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild. All throughout its history, twenty-six generations long, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment.
Each vintage, each plot of land, each new idea to be advanced is a new beginning, a new pursuit for achieving higher quality standards. As Marchese Piero loves to say: “Ancient family roots play an important part in our philosophy but they have never hindered our innovative spirit”.
Each vintage, each plot of land, each new idea to be advanced is a new beginning, a new pursuit for achieving higher quality standards. As Marchese Piero loves to say: “Ancient family roots play an important part in our philosophy but they have never hindered our innovative spirit.” The family’s historical heritage lies in their estates in Tuscany and Umbria, however over the years they have invested in many other areas, both in Italy and abroad, well known for producing high quality wine, opening up new opportunities to appreciate and develop unique new terroirs with great winemaking potential. Marchesi Antinori’s passion for viticulture is expressed through perseverance: their continuous pursuit for quality improvement, even in the smallest details. Research and development is an ongoing process both in the vineyards and in the cellars: selecting new clones of local and international varieties: experimenting with new techniques in the vineyards and vineyard altitudes, new approaches to fermentation and temperature control, experimenting with both traditional and innovative winemaking philosophies, using new types of oak for barrels, barrel size and age, and varying length of aging in the bottle before commercial release. “We have demonstrated, over the years, that in Tuscany and in Umbria there was the possibility of producing excellent wines, widely recognized at an international level, which showed both elegance and finesse while maintaining their original character. Our library contains many volumes, but for us it is not rich enough. We have a mission that has not yet been entirely carried out, something that drives us to express the vast potential of our vineyards and to reconcile new discoveries yet to be disclosed with the patrimony of Tuscan style. A patrimony which includes tradition, culture, agriculture, art, and literature all of which represents the identity of the Marchesi Antinori company. One of our main strengths is the fact that we are Tuscan or, if you prefer, our fundamentally Tuscan character”, says Piero Antinori.
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Boizel Grand Vintage Brut is made from 50% Chardonnay, 50% Pinot Noir.
BACKGROUND
In 1834 the Boizel House was established in Épernay, the heart of Champagne, by a family passionate about the wines of its region. Intimate knowledge of the Champagne region, passed on through the generations, and access to grapes from the finest cru sites, are the essential elements behind the Boizels’ elegant portfolio. Working with Chardonnay and Pinot Noir sourced only from Champagne’s most coveted Grands and Premiers Crus blended with the best crus of Pinot Meunier, Boizel’s intimate knowledge of each village and hillside coupled with longstanding grower relationships allows them the ability to select the finest quality grapes for their Champagnes.
TERROIR & VINTAGE NOTES
Pinot Noir and Chardonnay grapes for the production of the Grand Vintage wines are sourced from Grands and Premiers Cru vineyards within the villages of La Montagne de Reims (Pinot Noir) and the Côte des Blancs (Chardonnay). Pinot Meunier is sourced from the best sites within the Vallée de la Marne.
All wines are aged sur lie in Boizel’s historic chalk cellars beneath the Avenue de Champagne for a minimum of 3 years, climbing to 15 years and above for the best vintages.
WINEMAKING & AGEING
A unique expression of the vintage, the Grand Vintage is only produced in the best years. This cuvée is a blend of 50% Chardonnay from the Côte des Blancs (Mesnil sur Oger, Oger, Avize, Vertus) and 50% Pinot Noir from the Montagne de Reims (Mailly, Bisseuil, Chigny les Roses).
The wine was aged 8 months in stainless steel vats. Post second fermentation, the wine was aged for 8 years on its lees.
TASTING NOTES
Due to the long lees aging, almond, frangipane, candied orange and brioche aromas are rich and balanced. The palate is complex and mature, with the silky perlage supplying acidity and lift. Elegant pastry notes rounds out the finish.
Review:
Disgorged in October 2014, this smooth, now mature, wine has flavors of yeasty toastiness and a tight, mineral structure. Sliced apple and lemon zest still give freshness. Behind the fruit, crisp texture and a steely edge await. It is beautifully balanced, rich while dry and ready to drink. ROGER VOSS
-Wine Enthusiast 94 Points
Villero is undoubtedly one of the most important vineyards in Castiglione Falletto in terms of quality and exposure.
The soil is clayey and calcareous, with a south and southwest exposure. The combination of exposure and soil give us a structured and powerful Barolo, with a deep aromatic profile. The tannins are smooth and soft, thanks to long maceration.
Barolo Villero is a long-lasting wine, capable of reaching its full potential even many years after the harvest.
Wine Production
Villero is distinguished by a careful selection of grapes, perfect destemming, long macerations with submerged cap.
Tasting Notes
Clear bright ruby colour with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit
Food Pairing
Thanks to its viscosity and body, Barolo is the ideal wine to combine with elaborate dishes such as truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Villero is also perfect with dry pastries or chocolate.
Review:
This Villero shows sterness and class at the same time. The nose is focused on cherrystone aromas, Parma violets, pomegranates and slightly earthy notes. The attack is dry and austere, with firm, dusty tannins soaked in licorice and tar, enhanced by a bright, juicy and polished blood-orange finish. This is a Barolo to discover over the years, even though it’s ready to drink now.
-James Suckling 95 Points