Latest Technical Specifications · 2025
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Soil Medium-textured, Sandy and silty soil, Predominantly siliceous-clayey and locally rich in stones
Harvest Dates Viognier harvested in the first ten days of September; Vermentino followed; Ansonica concluded the harvest in the second half of September
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2026
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2026.
Tasting Notes Straw yellow with green highlights; white peach, yellow apple, grapefruit, flowers and Mediterranean herbs; balanced, fresh and savory, with citrus, fresh almond and a persistent finish
2025 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Soil Medium-textured, Sandy and silty soil, Predominantly siliceous-clayey and locally rich in stones
Harvest Dates Viognier harvested in the first ten days of September; Vermentino followed; Ansonica concluded the harvest in the second half of September
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2026
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2026.
Tasting Notes Straw yellow with green highlights; white peach, yellow apple, grapefruit, flowers and Mediterranean herbs; balanced, fresh and savory, with citrus, fresh almond and a persistent finish
2024 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvested in the first week of September; Vermentino followed; Ansonica concluded the harvest in the penultimate week of September
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2025
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2025.
Tasting Notes Straw yellow with bright highlights; pear, lemon, citron, orange blossom and chamomile; taut, savory and fresh, with lemon peel, sage and a persistent finish
Sources: www.antinori.it ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvested in the first week of September; Vermentino followed; Ansonica concluded the harvest in the final week of September
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2024
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2024.
Tasting Notes Straw yellow with bright green highlights; citron, pear, lychee, jasmine and orange blossom; fresh, savory and Mediterranean
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Harvest occurred from the second through the fourth week of September, beginning with Viognier, continuing with Vermentino and concluding with Ansonica
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2021
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2021.
Tasting Notes Straw yellow with bright green highlights; ripe pear and apple, lavender, chamomile, citrus and aromatic herbs; fresh and savory, with lemon, rosemary and a persistent finish
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvested in the first week of September; Vermentino around mid-September; Ansonica in the first days of October
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Bottling Date January 2020
Production Details The varieties were vinified separately after soft pressing. The must was held at approximately 10°C for about 24 hours for natural clarification, then fermented in stainless steel at a controlled 16°C. The wine remained in steel in contact with its yeasts for approximately three months before bottling in January 2020.
Tasting Notes Straw yellow with bright green highlights; lemon, green apple, ripe pear, pineapple, sage and rosemary; fresh, creamy and mineral, with lemon and citron peel
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier
Classification Maremma Toscana DOC
Region Maremma Toscana
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing
Production Details The varieties were vinified separately, with a small percentage of Viognier and Ansonica harvested late to contribute warmer, riper notes. Following soft pressing, the must was held at approximately 10°C for about 24 hours for natural settling, then fermented in stainless steel at 16°C. The wine subsequently remained in steel in contact with its yeasts for approximately three months before bottling.
Tasting Notes Intense fruit, ripe pear, citrus and delicate white flowers; creamy, vibrant and mineral, with Mediterranean herbs and lemon
Sources: www.antinori.it ↗ · Compare this vintage