Antinori Muffato (500ml) 2008 Front Label
Antinori Muffato (500ml) 2008 Front LabelAntinori Muffato (500ml) 2008 Front Bottle Shot

Antinori Muffato (500ml) 2008

  • RP91
  • W&S91
  • WE90
    500ML / 12.8% ABV
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    4.4 8 Ratings
      500ML / 12.8% ABV

      Winemaker Notes

      The 2008 vintage is golden yellow in color and expresses intensity of flavor and aroma, mainly of floral, hone and zesty sensations of honey. On the palate, it is balanced and harmonious.

      Critical Acclaim

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      RP 91
      Robert Parker's Wine Advocate
      The 2008 Muffato della Sala is quite soft and understated in this vintage, with less of the overt sweetness of some prior editions. Floral notes meld into apricot jam, jasmine and sweet spices in a mid-weight, gracious Muffato that is all about elegance. A finely-knit finish rounds things out in style. Anticipated maturity: 2013-2018.
      W&S 91
      Wine & Spirits
      Scents of honey and fresh white peaches introduce this blend of sauvignon blanc, grechetto, gewürztraminer and riesling. It’s grown at Antinori’s Cervaro della Sala and harvested late in the season, a vineyard selection of bunches affected by botrytis, which adds scents of straw and toast to the clean fruit. Delicious with a savory pear tart.
      WE 90
      Wine Enthusiast
      Made from grapes that have been exposed to muffa nobile or botrytis, this lovely dessert wine boasts sensations of candied fruit, dried apricot, almond and ripe yellow peach. The rich flavors are balanced with freshness, making it an ideal meditation wine to sip after dinner or pair it with seasoned cheeses.
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      Antinori

      Antinori

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      Antinori, Italy
      Antinori Winery Video

      The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

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      One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

      Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

      Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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      End a great meal on a sweet note, dessert and fortified wines come in an impressive array of styles and sweetness levels. Many wines in this category—including Port, Sherry, and Madeira—are fortified with neutral spirits to increase the level of alcohol, and, depending on the final style of wine desired, often to arrest fermentation while some (or a lot of) residual sugar remains. Others, like Sauternes and Tokaji, are produced by leaving the grapes on the vine long after the rest of the harvest has been processed in order to accumulate very high sugar levels. Often, a form of “noble” rot called botrytis plays a role, desiccating the grape until only the very flavorful solids and sugars remain. These late-picked wines are, accordingly, often referred to as late-harvest wines. In colder climates, the grapes may be allowed to freeze on the vine for the production of ice wine.

      SOU307865_2008 Item# 133463

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