Skip to main content

Impress Your Friends with 631 Years of Wine Tradition

antica
Image used with permission by copyright holder
You’ve heard the saying that wine just gets better with age, right? Well, what about wine that has over six hundred years of winemaking tradition behind it?

The Antica Vineyard, located in Napa Valley, was started in 1987 by the Antinori family. The Antinoris, if you’re not familiar with wine culture, have been making the beautiful juice consistently since 1385. Yes, you read me correctly. 1385. At that point in history, the Crusades were just beginning to wind down. It’s safe to say with that much time in the field, they’ve learned a thing or two about how to make a good bottle of wine.

winery-1
Image used with permission by copyright holder

Then, in 1987, Piero Antinori—the 25th Generation head of the company—bought and began developing the Antica property in Napa with hopes of bringing his family’s tradition stateside.

“[The winery] represents the fulfillment of Piero’s dream to take his world-class winemaking pedigree to Napa Valley since he first fell in love with the region in the 1960s, but it’s still a work in progress as our first vintage, the 2004 Estate Cabernet Sauvignon, was only released to market ten years ago in 2007,” Estate Manager Glenn Salva said.

In that time, they’ve steadily grown, from 300 acres at 775 vines per acre to 600 acres at 2,200 vines per acre. On the production side, they started at 1,600 cases and now reach 10,000 cases per year. These changes have been incremental, as they worked to continually produce high-quality wines that are worthy not only of the Antica label, but the Antinori name.

“Antica is truly an exercise in patience and perseverance, two pillars of the Antinori philosophy—in time, and under the right circumstances, we see these wines joining the ranks of other iconic Antinori wines,” Salva said.

winery-2
Image used with permission by copyright holder

It’s easy when you’re in Napa to just stop at any old winery—they are literally everywhere you look—but why bother stopping at any winery, when you can stop at one that has more history than the United States twice over?

If you’re looking to try Antica wines (which you should, immediately), you can find their Estate Cabernet Sauvignon, Estate Chardonnay, and Townsend Vineyard Cabernet Sauvignon in wine stores across the country. For bragging rights, though, you’ll want to head to Napa and check out the varietals that are only available at the winery, which include Pinot Noir, Sauvignon Blanc, and Sangiovese.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
How to grill the steak of your dreams: An aspiring steak master’s guide
Grill up your steak just like a pro with these tips
Sirloin steak on a grill

With summer coming faster than expected, you’re likely firing up that grill every day to cook ribs, grill vegetables, or smoke a brisket. We love them all, but to be frank, nothing beats a perfectly grilled steak. Its succulent, smoky flavor alone is enough to bring your loved ones together for a protein-packed cookout in the backyard. And that makes grilling steak a rewarding culinary experience.

Grill masters have probably mastered the art of grilling. But if you just purchased your first grill or are looking for some beginner-friendly pointers, we’re here to help. We enlisted the expertise of Dusmane Tandia, executive chef at Mastro’s Steakhouse in New York City, for some expert tips on how to grill a restaurant-quality steak. Light up your grill, don your best apron, and read on to learn how to grill a perfect steak.
How to grill the perfect steak

Read more
The iconic Benjamin Steakhouse shares its best meat cooking tips
Executive chef imparts decades of steak cooking knowledge from top NYC steakhouses
Benjamin porterhouse whole

Cooking a great steak requires both technique and practice to get it right. Although it appears straightforward, there are a plethora of choices and decisions that go into proper steak cooking. What's the best cut? How do you season a steak properly? What temperature should the grill be at? For the best advice, why not seek the help of a steakhouse professional?

As a steak expert, Executive Chef Arturo McLeod of Benjamin Steakhouse has a wealth of knowledge on beef. Possessing over 30 years of preparing meat between Benjamin Steakhouse and Peter Luger, McLeod knows his beef. Benjamin Steakhouse is a family-owned restaurant that prides itself on high-quality steaks and fantastic service. Besides New York City, the restaurant has locations in Tokyo, Japan.
Porterhouse, the steakhouse classic

Read more
The secret to gauging meat tenderness is easier than you think
This simple trick is easy to learn
A plate of grilled meat and vegetables on a rustic wooden platter with a black background

Forget temperature guidelines or cooking time constraints. The best way to gauge meat tenderness is by way of an old culinary school trick. Turns out, you don't need much when assessing the doneness of steak. You can detect its status simply by comparing how it feels to certain parts of your hand. Dubbed the touch test, it's a handy way to quickly see how ready your meat is.

We first heard about the test through Dan Thiessen over at Walla Walla Steak Company. He's made a career out of cooking steak and uses the touch test often. What it may lack in exacting precision it more than makes up for in convenience and efficiency. Plus, it doesn't require any tools or expensive gadgetry. It's easy to memorize and a fun little party trick for your next backyard gathering.

Read more