50% Tuscan Trebbiano and Malvasia, 35% Pinot Blanc and Pinot Grigio, 15% Rhine Riesling
The 2011 vintage was characterized by an early bud break, flowering, and bud set compared to normal seasonal averages. Ample rainfall helped create the conditions for a balanced development of the vine. High temperatures and an absence of precipitation, a phase which lasted from early August to the beginning of October, led to a very early start to harvest operations.
The harvest at the Monteloro estate began in late August with the Pinot Grigio and then continued with the Pinot Blanc in early September, and finished with the Rhine Riesling in early October. The Trebbiano and Malvasia, cultivated in other areas of Tuscany, were picked at the beginning of September, earlier than in the preceding vintage.
The harvested grapes were destemmed and pressed very softly. The must was chilled to a temperature of 10° centigrade (50° Fahrenheit) in order to assist a natural settling of the must's impurities. The must was then fermented in stainless steel tanks at a temperature of 10° centigrade (50° Fahrenheit). The wine, at 12° of alcohol, was prepared for bottling in small batches in order to better conserve freshness and aroma.
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.
Straw yellow in color, the wine is elegant and classy in its aromas, which recall pineapple and peach fruit and white flowers. Full and savory in flavor and with a good aromatic persistence, it is a wine of much drinking pleasure.