Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

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

Climate

The above average winter and spring temperatures caused early development of foliage, which in turn influenced the beginning of fruit-setting and veraison. With the summer, the early beginning of the vegetative cycle slowed down to the extent that harvesting of the white grapes was only about one week earlier on average than 2006. The Chardonnay harvest Chardonnay began on 20th August while the Trebbiano harvest waited for the first ten days of September, when the favourable weather increased the quality of the grapes, raising the levels to a very high standard with very interesting aromas.

Vinification

The grapes were destemmed and very lightly crushed. The must was cooled to 10°C to encourage natural clarification, and then transferred into stainless steel vats where alcoholic fermentation took place at controlled temperatures no higher than 18°C. The wine remained in stainless steel vats at 10°C to maintain the fragrance until bottling. Alcohol : 12.0% Vol.

Historical data

Villa Antinori Bianco was first released in the 1931 vintage by Niccolò Antinori; since then the label has practically remained the same. In the 1980s a small percentage of Chardonnay was added, for greater structure.

Tasting notes

Pale straw-yellow in colour with intense aromas of white flowers on the nose and a fresh, soft and nicely lingering palate.