Antinori is one of the oldest and most influential names in Italian wine, a Tuscan family that has been making it since 1385. Across more than six centuries and twenty-six generations, the family has shaped the modern face of fine Italian red while staying rooted in its home region, and its wines run from everyday Chianti to some of the most collectable bottles in the country.
Six centuries of Tuscan winemaking
The story starts in 1385, when Giovanni di Piero Antinori joined the Florentine winemakers' guild, making Antinori one of the oldest family businesses in the world. Its greatest mark came in the 1970s, when the family helped drive the Super Tuscan revolution. Tignanello, first made in 1971, broke with tradition by blending Sangiovese with Cabernet and ageing it in small French oak barrels. Solaia followed in 1978 and became one of Italy's most celebrated reds, its 1997 vintage crowned Wine Spectator's wine of the year. Today Albiera Antinori leads the company with her sisters Allegra and Alessia, and the family's ambition is on full show at Antinori nel Chianti Classico, the winery at Bargino opened in 2012 and built into the hillside beneath vine-covered roofs.
Signature wines and house style
The heart of the range is Tuscany, above all Chianti Classico from estates such as Badia a Passignano and Pèppoli, where Sangiovese gives bright cherry fruit, firm tannin and real ageing potential. Guado al Tasso, on the Bolgheri coast, is a richer Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc, while Cervaro della Sala, from Castello della Sala in Umbria, shows the family can make a serious, barrel-fermented white from Chardonnay and Grechetto. If you love a structured red wine, this is one of the best introductions to the rest of Italy.
Antinori wine FAQ
What is Antinori best known for?
The Super Tuscans Tignanello and Solaia, which reshaped Italian fine wine in the 1970s, alongside a deep range of classic Chianti Classico.
What food pairs with Antinori reds?
Sangiovese reds love pasta, tomato-based sauces, grilled meat and aged pecorino. The fuller Bolgheri blends suit roast lamb, beef and game.
Can I cellar Antinori wines?
Yes. Tignanello, Solaia and Guado al Tasso reward ten years or more from a good vintage, while everyday Chianti is lovely to drink young.