THE HISTORY OF A WINE WHICH «SPURTS, JUMPS, FOAMS, AND SPARKLES»
This is how the long letter from Giacomo Puccini to my father, sent from Torre del Lago on March 19th, 1914, terminated. Puccini alluded to a sparkling wine produced by Antinori which, when first created, was introduced with elegant dépliants as a true rival to the great houses of Champagne.
The courageous and original initiatives of brothers Piero and Lodovico Antinori were taken after a trip they took to the most famous vineyards of France. After tasting a white wine produced with much skill and care by my uncle Lodovico at his Cigliano estate in Chianti Classico, the director of the local Oenological Institute in Epernay, Champagne suggested that he attempt, with this wine, to create a sparkling wine produced with the classic methods of Champagne.
A few hundred cases were immediately absorbed by Santini, their agent in Buenos Aires.
The voice began to circulate that Antinori produced a real Champagne in Italy, a wine which bore the name «Gran Spumante Marchese Antinori», and it gradually became known to friends and to friends of friends. Through the efforts of Countess Guicciardini, a Dame of Court of Queen Elena of Italy and a good friend of both Lodovico and Piero, the wine became known at the royal court and was served at banquets of the Quirinal Palace.
In fact, and it was about time, Italians have discovered that they know more about wine and have become less snobbish, discovering the virtues of Italian sparkling wine, those, to be sure, produced with the classic method of Champagne, while we at Antinori – and this is the sweetest part – have some difficulty in satisfying the demand of our clients.
It would perhaps be proper to raise our glasses to toast the success of those friends who, together with us, came together to obtain from the competent authorities recognition and the legal protection of Italian Spumante Classico produced with a rigorous respect for the Champagne-method tradition.
Before coming to the end of the history of our wine which «spurts, jumps, foams, and sparkles», we need to mention Giacomo Tachis, that intelligent and impassioned student of what might be called the true and authentic science of the vine and wine.
It is thanks to his expert work that our sparkling wine managed to achieve that dignity cited by Giacomo Puccini.
THE HISTORY OF A WINE WHICH «SPURTS, JUMPS, FOAMS, AND SPARKLES»
Dear Piero… and how is your cordon rouge going? They tell me you have done things in grand style. My best wishes for success, everywhere and long-lasting. Given your counsels, I do not drink Champagne, so these best wishes are sincere and without any second ends…
This is how the long letter from Giacomo Puccini to my father, sent from Torre del Lago on March 19th, 1914, terminated. Puccini alluded to a sparkling wine produced by Antinori which, when first created, was introduced with elegant dépliants as a true rival to the great houses of Champagne.
The courageous and original initiatives of brothers Piero and Lodovico Antinori were taken after a trip they took to the most famous vineyards of France. After tasting a white wine produced with much skill and care by my uncle Lodovico at his Cigliano estate in Chianti Classico, the director of the local Oenological Institute in Epernay, Champagne suggested that he attempt, with this wine, to create a sparkling wine produced with the classic methods of Champagne.
At that time, the sales of the young Antinori firm were limited to a few thousand cases of Chianti per year, shipped to importers in New York, San Paolo, and Buenos Aires.
A few hundred cases were immediately absorbed by Santini, their agent in Buenos Aires.
The voice began to circulate that Antinori produced a real Champagne in Italy, a wine which bore the name «Gran Spumante Marchese Antinori», and it gradually became known to friends and to friends of friends. Through the efforts of Countess Guicciardini, a Dame of Court of Queen Elena of Italy and a good friend of both Lodovico and Piero, the wine became known at the royal court and was served at banquets of the Quirinal Palace.
Today, a reborn Giacomo Puccini could write to the new Piero:
«you are working sagely and with a grand passion»
Half a century has passed since then and, in a climate of great uncertainty and excessive prudence, the successors at the helm of the firm decided to terminate the production of that sparkling wine which now, instead, moves with the wind in its sails…
In fact, and it was about time, Italians have discovered that they know more about wine and have become less snobbish, discovering the virtues of Italian sparkling wine, those, to be sure, produced with the classic method of Champagne, while we at Antinori – and this is the sweetest part – have some difficulty in satisfying the demand of our clients.
It would perhaps be proper to raise our glasses to toast the success of those friends who, together with us, came together to obtain from the competent authorities recognition and the legal protection of Italian Spumante Classico produced with a rigorous respect for the Champagne-method tradition.
Before coming to the end of the history of our wine which «spurts, jumps, foams, and sparkles», we need to mention Giacomo Tachis, that intelligent and impassioned student of what might be called the true and authentic science of the vine and wine.
It is thanks to his expert work that our sparkling wine managed to achieve that dignity cited by Giacomo Puccini.