Description
Villa Antinori Bianco represents one of the historic wines of the Antinori family. It was first produced in the 1931 vintage by Niccolò Antinori. Since then, the label has remained practically unchanged, as has the production philosophy, oriented towards representing its land of origin.

Perfume

Color

Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years

- Start up year: 1385
- Oenologist: Renzo Cotarella
- Bottles produced: 20.000.000
- Hectares: 1.400
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more


Name | Antinori Villa Antinori Toscana Bianco 2024 |
---|---|
Type | White still |
Denomination | Toscana IGT |
Vintage | 2024 |
Size | 0,75 l |
Alcohol content | 12.0% by volume |
Grape varieties | Malvasia, Pinot Bianco, Pinot Grigio, Riesling, Trebbiano |
Country | Italy |
Region | Tuscany |
Vendor | Antinori |
Origin | Florence |
Harvest | ed grapes were destemmed and gently crushed. |
Fermentation temperature | 64 °F (18 °C) |
Wine making | The must was cooled to a temperature of 10°C to promote natural clarification. After 48 hours, it was transferred to stainless steel tanks where alcoholic fermentation occurred at a temperature not exceeding 18°C. |
Aging | The wine was then stored in stainless steel tanks at a temperature of 10°C until bottling. |
Allergens | Contains sulphites |