Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

70% Trebbiano and Malvasia, 30% Chardonnay toscano and Pinot Grigio

Climate

A rainy autumn followed by a winter with fairly low average temperatures and some snow caused a delay in vegetation of 12-15 days compared to the previous year. To compensate, the good spring weather encouraged the vines to develop quickly, which happened 10 days earlier than last year. June, July and August were all quite cool, with average temperatures of around 24°C and plenty of rain in August. This caused a few problems for ripening and for the harvest but the grapes picked were healthy, ripe and full of potential, just like previous years.

Vinification

After destemming and very soft crushing the must was cooled to a temperature of 10°C to aid natural clarification and then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature of a maximum of 18°C. The wine was stored in stainless steel at 10°C (to preserve the fragrance) until bottling. Alcohol : 12,0% Vol.

Historical data

Villa Antinori was first introduced by Niccolò Antinori (Piero's father) with the 1931 vintage; the label had remained unchanged, though it was slightly restyled with the 1989 vintage. Through the decades, Villa Antinori has become very well known all over the world. In 1980, Chardonnay was added to the blend in order to obtain additional structure.

Tasting notes

Pale straw-yellow colour; intense nose with hints of spring flowers; soft and fresh on the palate with a good lingering, aromatic flavour.