Wine detail

Marchesi Antinori

Cont'Ugo Bolgheri

Bolgheri

2018

Vintage

Varietal

Merlot

Peak 2022-2026

Where it is, October 2026

At Peak: inside the peak window (2022-2026), within the full drinking arc.

This bottle is in its peak window through 2026, with a drinking horizon to 2030.

The ‘18 Cont'Ugo Bolgheri.

Marchesi Antinori Cont'Ugo Bolgheri 2018 is a Merlot from Italy.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2020-2030Peak window 2022-2026

The peak window sits inside the broader full drinking arc.

Tasting note

Marchesi Antinori Cont'Ugo Bolgheri 2018 has a medium body, fresh acidity, and moderate tannins.

The 2018 vintage

Marchesi Antinori's 2018 Cont'Ugo Bolgheri is a Merlot from Italy.

About Marchesi Antinori

Marchesi Antinori's Cont'Ugo Bolgheri is a Merlot from Italy.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's medium body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Bolgheri

Frequently Asked

What is Marchesi Antinori Cont'Ugo Bolgheri 2018?

Marchesi Antinori Cont'Ugo Bolgheri 2018 is a Merlot from Italy.

What does Marchesi Antinori Cont'Ugo Bolgheri 2018 taste like?

Marchesi Antinori Cont'Ugo Bolgheri 2018 has a medium body, fresh acidity, and moderate tannins.

When should Marchesi Antinori Cont'Ugo Bolgheri 2018 be opened?

The canonical CAI full drinking arc is 2020-2030. Within that arc, the peak window is 2022-2026. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Marchesi Antinori Cont'Ugo Bolgheri 2018?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.