Tenuta di Biserno, Lodovico Antinori
Biserno, 2011

Biserno reflects the excellent terroir and micro-climate of the coastal area of the Upper Maremma. Only the finest grapes are selected for the blend, resulting in a wine of depth, intensity, complexity, longevity and elegance.


Cabernet Franc, with Merlot, Cabernet Sauvignon and Petit Verdot

Vineyard & Vinification Note

Vineyards: Soil type is part clay, part Bolgheri conglomerate. Vines are 7 to 8 years old. Training is cordone speronato (spurred cordon).

Density is 6,500 vines per hectare.

Climatic conditions: 2011 was a year of near perfect growing conditions throughout spring and most part of the summer. From June to the middle of August the daytime temperatures were moderate and the nights were relatively cool. At the middle of August a heat wave which lasted 10 days set in. This saw the early ripening merlot suffer and strict sorting was required to avoid overripe characters in the wines. September saw exceptionally warm and dry conditions – without it being too warm – and offered good ripening conditions for the other varieties. Despite the heat the phenolic ripeness of the merlots is good to very good and superior to that of the hot year 2009 and the cool and wet 2010. With this vintage we start seeing the real potential in terms of tannin quality and depth of flavour of the Biserno vineyards.

 Harvest: all harvesting is done by hand into 15 kg crates. In 2011 the harvest started the last days of August and finished 1st October

Vinification: Grapes are strictly sorted on a vibrating belt at the cellar. They are then de-stemmed and soft-crushed. Fermentation takes place in stainless steel vats for 3 to 4 weeks at 28°C. Malolactic fermentation takes place 40% in barriques and the rest in stainless steel.

Ageing: The wine is aged for 16 months in 60% new French oak barriques and the rest in one-year old barrels. The wine is further aged for 12 months in the bottle before release.

 Alcohol: 14.5% Total Acidity: 5.2 g/L PH: 3.66

 First vintage: 2006 – Winemaker: Helena Lindberg – Consultant: Michel Rolland

Tasting Note

On the nose an intense mix of red fruit, spice and freshly ground coffee. The complex nose is followed up on the palate with velvety tannins and a wonderful depth of flavour. This is a full bodied wine which with its tannin quality and balance remains elegant on the finish.

Ageing potential: 12 to 15 years

James Suckling

This is the best ever, with fabulous, silky refinement and length. It’s full-bodied, with a balance of fruit and spice with chocolate and berry. The texture is really so gorgeous. Polished and long. Goes on for minutes. Try in 2017. 96 Points, October 2014


Antonio Galloni 93 points Te 2011 Biserno is dark, round and supple with plenty of depth. Dark red and black fruit, smoke, tobacco and incense meld together in a broad, expansive wine endowed with tons of depth and volume. Although darker, richer and more concentrated then the Pino, the Biserno is not a better wine, just diferent in style. Far from an easygoing 2011, the Biserno is going to need time to fully blossom. I can’t wait to see how this ages. 93 Points, Vinous online – Antonio Galloni – September, 2014

Wine Spectator

Both lush and densely textured, this red boasts black currant, blackberry, liquorice, tobacco and iron aromas and flavours. For all the power on display, this retains a certain gracefulness, with vibrant acidity driving the long aftertaste. Needs time. Cabernet Franc, Merlot, Cabernet Sauvignon and Petit Verdot. Best from 2016 through 2024. 92 Points, October 2014

Wine Advocate

No question that the 2011 Biserno is an impeccably executed wine. The deft hand of the winemaker is on full display thanks to integrated oak notes and fleshly extraction. But its also clear that the fruit on hand is very ripe, as 2011 showed heat spikes toward the end of the growing season. Mature fruit tones of blackberry and dried currant are backed by forest floor, liquorice, tilled earth and grilled herb. The mouthfeel is also a bit heavier and flatter compared to the excellent 2009 and 2010 vintages. This wine still needs time to evolve and flesh out. 91 Points, Monica Larner, October 2014

Food Pairing

Pair with braised or roasted meats and hard cheeses.