Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

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

Climate

The weather conditions in winter and spring ensured lush development of foliage. In some areas prolonged low temperatures delayed flowering and fruit-setting considerably. This delay was almost entirely recovered thanks to the high temperatures in the last two weeks of June and most of July. The lower temperatures and rainfall in mid-August slowed down the processes and ripening took place about 7-8 days later than 2005. The grapes were healthy when harvested with an excellent balance of sugar and acidity.

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.