Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

Trebbiano and Malvasia Toscani, Pinot Blanc, Pinot Grigio and Rhine Riesling

Climate

From the climatic point of view, the 2013 vintage was characterized by abundant winter and springtime rain. Bud burst, accordingly, took place 10-15 days later than in recent vintages; the growth and development of the vines were somewhat irregular, as were flowering and bud set, due as well to rains which favored the appearance of fungal diseases in the vineyard. Summer was marked by scarce rainfall and by temperatures which were not particularly warm for the period.
Harvesting began in early September with the Pinot Grigio of the Tenuta Moneloro estate, ten days later than in 2012. Pinot Blanc and Rhine Riesling were picked in mid-September. The Trebbiano Toscano and Mavlasia harvest, as usual, began after mid-September.From the climatic point of view, the 2013 vintage was characterized by abundant winter and springtime rain. Bud burst, accordingly, took place 10-15 days later than in recent vintages; the growth and development of the vines were somewhat irregular, as were flowering and bud set, due as well to rains which favored the appearance of fungal diseases in the vineyard. Summer was marked by scarce rainfall and by temperatures which were not particularly warm for the period. Harvesting began in early September with the Pinot Grigio of the Tenuta Moneloro estate, ten days later than in 2012. Pinot Blanc and Rhine Riesling were picked in mid-September. The Trebbiano Toscano and Mavlasia harvest, as usual, began after mid-September.

Vinification

The harvested grapes were destemmed and pressed as softly as possible. The must was chilled to a temperature of 50° Fahrenheit (10°centigrade) to favor a natural settling of the impurities. After 48 hours, the must went into stainless steel tanks where fermentation temperatures were held to a maximum of 64° Fahrenheit (18° centigrade); the wine was then conserved in stainless steel tanks at a temperature of 50° Fahrenheit. The preparation of the wine in small batches before bottling assisted in maintaining freshness and aroma.

Historical data

Villa Antinori Bianco was produced by Niccolò Antinori for the first time in the 1931 vintage; the label, ever since, has remained virtually unaltered, as has the production philosophy, based as it is on the desire to bring out to the maximum the Tuscan character of the wine.

Tasting notes

Straw yellow in color, the wine shows a floral and elegant nose of much finesse and notes of acacia flowers and jasmine. On the palate it is supple and tasty with a fine persistence and a finish and aftertaste which recall yellow fruit.