(From 2011 Vintage) The grapes were destemmed and given a soft pressing. The fermentation began very rapidly, with the yeasts usefully going to work almost immediately and assisting in creating wines rich in aroma. Skin contact lasted twelve days, and soft extraction techniques – pumping over and moistening the cap of skins in the tanks – gave colored wines with supple tannins. Temperatures were held to a maximum of 86° Fahrenheit (30° centigrade). The young wines were divided into separate lots and kept in oak until the blending of the finished wine in the spring of 2013; 60% of the aging took place in casks and the rest in small French and Hungarian oak barrels, for the most part already used. The 2011 Villa Antinori Chianti Classico Riserva was bottled, in the Antinori Chianti Classico cellars at Bargino near Florence in July of 2013.