Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

50% Tuscan Trebbiano and Malvasia, 35% Pinot Blanc and Pinot Grigio, 15% Rhine Riesling

Climate

The 2012 vintage was characterized by drought conditions which began in January and lasted the entire summer, with the exception of April and early May, when rainfall assisted a regular bud break. Summer was marked by torrid heat as well, leading to a drop in the size of the crop which was harvested. Picking began in mid-August with the Pinot Grigio of the Monteloro estate near Florence, slightly earlier than in 2011. The Pinot Blanc and Rhine Riesling were harvested in mid-September, when the vines had benefitted from the rains of that period, which regenerated the plants and helped swell the berries of the bunches. The Trebbiano and Malvasia Toscana harvest took place, as usual, from mid-September on.

Vinification

The grapes were destemmed and softly pressed and the must was chilled to a temperature of 50° Fahrenheit (10° centigrade) to assist a natural settling of impurities. The must began to be fermented 48 hours later in stainless steel tanks and at temperatures kept to a maximum of 64° Fahrenheit (18° centigrade). The fermented wine was stored at 50° Fahrenheit and then prepared for bottling in small batches to conserve freshness and fragrance.

Historical data

Villa Antinori Bianco was produced for the first time, by Niccolò Antinori, in 1931; since then the label has remained virtually unchanged, as has the production philosophy which seeks to bring out all the Tuscan character of the wine.

Tasting notes

Straw yellow in color, the aromas show much elegance and finesse with notes of acacia and orange flowers. Its flavors are supple and savory, of fine length, and with a finish which recalls citrus fruit.