Rinuccio 1180

The New York Times gave a rave architectural review to this cantina from the heavyweight Italian wine producer, Antinori, and the hyperbole is quite deserved. Few building designs in Italy are more spectacular and sensitive to their surroundings: the red-toned structure sweeps along the ridge of the valley, surrounded by vines, while delicate steel spiral staircases and peek-a-boo holes (letting in the golden Tuscan light) give the whole place an ethereal feel, like a modern temple to the worship of wine. Sitting atop the cantina, the vineyard’s restaurant with a simple but good restaurant, including a “Chianti” burger topped with pecorino and onions, a plate of aged Pecorino cheeses, and sliced steak with white beans and spinach. Naturally, these have been designed to highlight the producer’s vintages, not least of all the delicious Tignanello, an elegant red wine that comes right from the estate's grapes.