The Antinori family released their first wine under the Santa Cristina name in 1946. The three grape varieties were picked separately at optimum ripeness, beginning with the Merlot in the first ten days of September, and finishing with the Sangiovese mid-October. Following destemming, and a period of pre-fermentation maceration at 8ºC for part of the Syrah and Sangiovese, the varieties were fermented separately at a maximum temperature of 25ºC, with very gentle pumping over. After malolactic, 15% of the wine was aged in oak barrels, and the rest in stainless steel tanks before bottling. A full, intense aroma of red fruit and vanilla leads to a fresh, smooth palate with hints of cocoa and a long elegant finish. Ruby red with purple highlights in color, the wine shows intense and ample aromas of red fruit, chocolate, and mint. The palate is balanced, of good body with velvety tannins, and the finish and aftertaste recall the aromas first felt on the nose.