Antinori’s Newest Tuscan Cantina Where Innovation and Sustainability Unite

Sweeping outdoor patio lined with glass into the Cantina
Sweeping outdoor patio lined with glass looking into the Cantina

Marchesi Antinori has put his foot down at last. No more reckless development of his beloved Italy. Instead, he is fanning a new wave of sustainability and preservation, one that is in perfect harmony with nature. His new Antinori Cantina, located in the heart of Chianti Classico near Florence, is solid proof of his commitment to the development of superior wine planted and nurtured in organically enriched soil and processed in a facility built entirely using sustainable methods.

“Invisibility” was the goal from the planning stages, made possible largely by the innovative work of Archea Associati architectural studio, engineered by Hydea. It took seven years of work. Today, the Cantina sits in complete harmony with its surroundings, covered entirely with vineyards.

As I drove by on the freeway which runs in front of it, I almost missed it. What I saw appeared to be two long horizontal incisions in a hillside with vines growing up and over it. The cantina is literally dug into the hillside. Whatever was removed to build the cantina was put back into place afterwards. To make it even harder to see, the construction of terracotta, wood, corten steel, and glass created a reddish-brown color matching that of the earth. It reminded me of a huge Hobbit house. The cellars were designed to impact the environment minimally while attaining a significant savings in energy.


Newly planted vineyards surrounding the Cantina
Newly planted vineyards around and over the Antinori Cantina. If you look closely, you can see new vines planted across the very top.

The new vines that have been planted on the roof of the Cantina are in fairly shallow dirt, so it is experimental at this point. Grape roots can grow very deep into the soil, but they may not need it to produce a crop of great wine. Only time will tell.

Grape varieties planted around the Cantina are Sangiovese (the predominate grape in Chianti Classico wine), Canaiolo, Ciliegiolo, Colorino, Malvasia Nera, Mammolo, and a small percentage of Cabernet Sauvignon and Cabernet Franc.

Cochlear -style staircase inside the Cantina
Cochlear-style staircase inside the Cantina

State-of-the-art architecture greatly impressed me. Everywhere I looked I saw a clean streamlined earthiness. No frill, fluff or fancy, yet beautifully laid out.

After driving up a long winding driveway to the guard station, I was instructed to park inside the underground garage. Taking an elevator upward, I stepped off onto the reception floor. Outside huge glass doors is a large patio with a corkscrew stairway leading up to the roof. From there you can walk over green lawn and see the young vineyards planted all around. Simply unbelievable. I had never seen anything like it.

The fermentation cellars
The fermentation cellars

There is no need for mechanical pumping to move the grapes and must through fermentation. The building was designed to allow them to be moved by gravity flow. As a result of this naturally delicate process, the wine tastes much more balanced and elegant.

Antinori has achieved the ability to maintain ideal temperatures for aging the wine in barrels by means of completely natural processes, like using local terracotta to enclose the cellars. No refrigeration plants here.

Vinsanto production zone
Vinsanto production zone

Vinsanto, a wine that the Antinoris have always produced, is a very old wine that has held a highly prestigious position since the Middle Ages. Trebbiano Toscano and Malvasia del Chianti bunches are picked and laid out on reed mats to slowly dry. During this time, the grapes dehydrate (like raisins). This creates a higher sugar content resulting in a sweeter wine. It takes three kilograms of grapes to obtain one kilogram of dried grapes. They are then pressed into must and put into small oak barrels to ferment slowly. To achieve the best flavor and fragrance, the Vinsanto ages for at least three years.

My tour guide explains Olive oil as she leans on a container of some
My tour guide explains olive oil as she leans on a terracotta container 

Olive oil is another product that is made here at the Cantina. This area where olive oil is produced is called the orciaia. Traditionally, terracotta is used to store olive oil. If you look behind the pots, you can see stainless steel containers which today is preferred over the terracotta. Both are still used. The Antinori’s Peppoli Estate, from which three different olive varieties are harvested, provide the olives for some of the stored olive oil here.

The Antinori tasting room just out over barrels of wine
The Antinori tasting room suspends itself over barrels of wine

At the end of the tour we were all taken into the tasting room to experience some Antinori wines. The taste and quality were all there. Delicacy, superb care and crispness is what I recall. We were quietly absorbed as we first sniffed, than tasted our wine.

Our tour guide introduces Antinori wines
Our tour guide introduces Antinori wines in the tasting room
We all crowd in to sample the superb wines
We all step up to sample the superb wines
The Rinuccio 1180 Restaurant
The Rinuccio 1180 Restaurant

The restaurant, named after the founder of the 26 generation dynasty, Rinuccio degli Antinori, is on the rooftop of the cellars. Glass panels run along the entire length of it, giving an astounding panoramic view of the Chianti countryside.

The Antinori Cantina also includes a museum, showcasing the 26 generations of family history which began in 1385 Florence, as well as an auditorium and shop.

The Antinori family tree
The Antinori Family Tree, by Florentine anonymous author (16th – 17th century)

Twenty-six generations of wine production has created an outstanding family of vintners. But, I discovered that the Antinori estates are more than that. They have created an idea, a goal to give back to the environment as well as bring people together to savor the earths bounty of wine responsibly and lovingly produced. It is an act of goodwill through an innovative process that challenges others to be better stewards of the land.