Villa Antinori bianco

Vintage

Classification

Toscana IGT

Blend

Trebbiano e Malvasia toscani, Pinot bianco e Pinot grigio, Riesling renano

Climate

The 2014 vintage was one of the most difficult of the last 20 years. If, on the one hand, winter and spring were characterized by negative weather, on the other hand summer enjoyed a period of vegetative growth and development which assisted in obtaining grapes which were healthy, tonic in their acidity, and youthful in their flavors. Picking began during the first week in September with the Pinot Blanc of the Monteloro estate and then continued with Pinot Gris and Rhine Riesling, terminating with the harvesting of the Trebbiano Toscano and Malvasia Toscana.

Vinification

The harvested grapes were destemmed and then given a soft pressing. The must was chilled to a temperature of 50° Fahrenheit (18° centigrade) to favor a natural settling of impurities. After 48 hours it went into stainless steel tanks where it fermented at temperatures held to a maximum level  of 64° Fahrenheit (18° centigrade). The wine was then held at temperatures of 50° Fahrenheit, and the preparation for bottling in small lots aided in maintaining freshness and fragrance.

Historical data

Villa Antinori Bianco was produced by Niccolò Antinori for the first time in the year 1931. Since that time the label has remained virtually unaltered, as has the production philosophy, which aims at maximizing the Tuscan character of the wine.

Tasting notes

Straw yellow in color with greenish highlights, the wine is elegant and delicate in its aromas, which recall fresh fruit, lemon, oranges, and grapefruit. The flavors are balanced, with good length and a savory finish and aftertaste.