Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

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

Climate

2010 was characterized by the difficult weather conditions both of late winter and of the entire spring, which led to a fifteen day delay in the budding of the vines and, subsequently, of flowering and bud set. July was warmer, with temperatures more or less in the seasonal average, which allowed the vineyard to recover some of the time which had been lost in the ripening cycle. The weather was favorable in July as well, with significant daytime to nighttime temperature swings which allowed a steady ripening of the grapes and, at the same time, conserved both acidity and aromas. The picking of the Trebbiano grapes began in mid-September, and then continued with the Pinot Bianco, Pinot Grigio, and Riesling grown at the Monteloro estate near Florence.

Vinification

The harvested grapes were destemmed and given a soft pressing, The must was then chilled to a temperature of 50° Fahrenheit (10° centigrade) to allow a natural depositing of the impurities in the must. After 48 hours the fermentation began in stainless steel tanks, and continued at temperatures which were held to peaks of no more than 64° Fahrenheit (18° centigrade). The preparation of the wine in small batches before bottling maintained excellent freshness and fragrance in a wine of 12° alcohol.

Historical data

Villa Antinori Bianco was produced for the first time by Niccolò Antinori in 1931, and since that time the label has remained virtually unvaried, as has the working philosophy of the production of the wine, which aims at achieving a true Tuscan character.

Tasting notes

Straw yellow with green highlights, the wine has intense aromas which recall bananas, orange flowers, and roses. On the palate it is soft, tasty, and with a fine aromatic persistence and is very pleasurable to drink.