Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia, directly involved in the business. Marquis Piero Antinori is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
Tenuta Tignanello – This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes. Tignanello is a milestone. It is made from a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in barriques for about 12 months and for a further 12 months in the bottles.
The Tenuta Tignanello estate is located between the Greve and Pesa river valleys in the heart of the Chianti Classico appellation, between the two hamlets of Montefiridolfi and Santa Maria a Macerata, 30 kilometers (19 miles) to the south of the city of Florence. In these 127 hectares (320 acres) of vineyards, the Antinori family, more than anywhere else, has expressed its principles and working philosophy: reconcile tradition and modernity with wines which are strictly and authentically tied to their territories of origin. Solaia and Tignanello, the due iconic wines of the estate, have been defined by the international press as “among the most influential wines in the viticultural history of Italy” and are a constant symbol for the Antinori family of a continuous challenge, one driven by pure passion.
Emboldened by the success of the 20% Bordeaux blend Tignanello, in 1978 Antinori launched the 80% Cabernet Solaia, from the neighbouring vineyard. ‘The sunny one’ is a 10 hectare vineyard adjacent to Tignanello in the Mercatale Val di Pesa zone of Chianti Classico. The eponymous wine was released in 1978 as an 80% Cabernet Sauvignon, 20% Cabernet Franc blend, although that has now evolved to a mix of 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese.
Niccoló Maltinti, US Commercial Director, will be joining us at TWE this year. Niccoló joined Marchesi Antinori in July of 2011 as the U.S. Commercial Director and Brand Ambassador. In addition to representing Antinori with the trade, he oversees the strategic planning and sales execution for the family’s wines in the U.S.
Niccoló was born and raised in Florence, where he lived until he graduated from the University of Florence with a degree in Business Economics. While conducting research for his college thesis, ?Marketing Strategies in the Wine Business: The Case of Super Tuscans?.
After graduation, he traveled to New York City and fell in love with the energy, diversity and the infinite opportunities of the city and decided to move there in 2004. Since that time, Niccoló has worked in sales and marketing positions in the wine industry in the areas of importing, distribution, and on the winery side – managing the U.S. market for a luxury Tuscan brand.
ORO Restaurant and Lounge
ORO Restaurant & Lounge, located in the heart of Downtown Raleigh, is a fun, chic, and casual restaurant in the PNC Building. Rather than offering individual starters and main courses, ORO serves dishes that are designed for sharing among friends and are brought to the table steadily and continuously throughout the meal. ORO’s wine list, cocktail selection, and variety of local beers are diverse and exciting to please all palates.
Chris Hylton, Owner and Executive Chef of ORO, began his culinary career in Los Angeles, California at age 18 and came to Raleigh from Washington, DC where he was the Executive Chef at OYA Restaurant & Lounge. Prior to making his way to the east coast, Chris held a number of culinary and management positions at various restaurants in Los Angeles including Mobay, Kas-bah, and Linq. Chris enjoys pairing recognizable foods with international flavors and ingredients to create unique dishes that are powerful in flavor and beautiful in design. Chris uses local and seasonal ingredients whenever possible and is constantly evolving the menu to create the latest in food trends and seasonal delicacies.