Tenuta di Biserno continues the Antinori family's winemaking legacy, which dates back 26 generations covering a span of more than 600 years. In 1994, while looking to expand his Tenuta dell'Ornellaia vineyard, Marchese Lodovico Antinori came upon the property of Tenuta di Biserno near Bibbona in Tuscany's Alta Maremma. With more hills and stones than nearby Bolgheri, this land appeared to be ideally suited to produce a new and different wine. In 2001 Lodovico and his brother Piero, established this elite wine estate and Lodovico provides the day-to-day direction for the estate. The Tenuta di Biserno estate is comprised of approximately 150 acres divided into three vineyards planted to Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Syrah. The entire area is heavily influenced by its proximity to the coast, but the varieties selected for each of the 30 parcels that make up the planted acres were carefully selected based on slope, soil composition, exposure and the influence of sea breezes. Helena Lindberg is the winemaker, with Michel Rolland in a consulting winemaker capacity. Ranieri Orsini is the vineyard manager. Currently the wines are crafted in a well-equipped winery built for exclusive use in a nearby village, until the new state-of-the-art, gravity-flow winery, which will be located in the center of the vineyards, is completed. James Suckling noted in the Wine Spectator in October 2007 - "I find the style of the property's wines already to be a fascinating combination of Ornellaia's and Sassicaia's, emphasizing the generosity of the former and the firmness and backbone of the latter.”
|The nose is
intense with cherries, blueberries, chocolate and spicy oak. On the palate there is a
good ripe fruit and spicy flavors supported by silky tannins. Concentrated yet elegant,
with a medium to long finish.
|35% Cabernet Franc/35%Cabernet Sauvignon/20% Merlot/10% Petit Verdot). The
fruit for Il Pino is grown in two vineyard parcels surrounding the estate. The upper area
is noted for its Bolgheri conglomerate soil, which is well drained and ideal for growing
Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The lower area consists of
mainly clay soil ideal for growing Merlot. Grapes were sorted, destemmed and gently
crushed. Fermentation took place in stainless steel tanks for three-four weeks.
Malolactic fermentation was divided evenly between French oak barrels and
stainless-steel tanks. Sixty-five percent of the wine was aged for 12 months in new
and 1-year-old French oak barrels, with the remaining 35 percent aged in stainlesssteel
tanks. The wine was aged for six months in bottle prior to release.