2025 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier; percentages not stated
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvest began 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 Gentle Pressing
Bottling Date January 2026
Production Details The three varieties were vinified separately. The must was cooled to 10°C for approximately 24 hours for natural clarification, then alcoholic fermentation took place at a controlled 16°C. The wine subsequently remained on its lees in stainless steel for approximately three months; the approximate duration is not converted to an exact day count.
Tasting Notes Straw yellow with slight green hues; white peach, yellow apple, grapefruit, delicate flowers and Mediterranean herbs; balanced, flowing, fresh and savory, with a persistent citrus, fresh-almond finish
2024 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier; percentages not stated
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvest began 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 Gentle Pressing
Bottling Date January 2025
Production Details The varieties were vinified separately. The must was cooled to 10°C for approximately 24 hours for natural clarification, then alcoholic fermentation occurred at a controlled 16°C. The wine remained on its lees in stainless steel for approximately three months; the approximate period is not converted to exact days.
Tasting Notes Straw yellow with bright highlights; pear, lemon, citron, orange blossom and chamomile; taut and savory, with a fresh, persistent lemon-peel and sage finish
Sources: www.antinori.it ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Vermentino, Viognier and a small percentage of Ansonica; percentages not stated
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvest began 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 Gentle Pressing
Bottling Date January 2024
Production Details Each variety was vinified separately. The must was cooled to 10°C for approximately 24 hours for natural clarification, followed by alcoholic fermentation at a controlled 16°C. Vivia then remained on its lees in stainless steel for approximately three months; this approximate duration is retained as text rather than exact days.
Tasting Notes Straw yellow with bright green hues; intense citron, pear and lychee with jasmine and orange blossom; pleasantly fresh, savory and Mediterranean
2020 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier; percentages not stated
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Harvest ran from the second through the fourth week of September, beginning with Viognier, continuing with Vermentino and ending with Ansonica
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Pressing
Bottling Date January 2021
Production Details The varieties were vinified separately. The must was cooled to 10°C for approximately 24 hours for natural clarification, followed by alcoholic fermentation at a controlled 16°C. The wine then remained on its lees in stainless steel for approximately three months; the approximate period is not converted to exact days.
Tasting Notes Straw yellow with bright green hues; ripe pear and apple, lavender, chamomile, citrus and aromatic herbs; fresh and savory, with a persistent lemon and rosemary finish
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Vermentino, Ansonica and Viognier; percentages not stated
Classification Maremma Toscana DOC
Region Maremma Toscana
Harvest Dates Viognier harvest began in the first week of September; Vermentino followed around mid-September; Ansonica concluded the harvest in the first days of October
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Pressing
Bottling Date January 2020
Production Details The varieties were vinified separately. The must was cooled to 10°C for approximately 24 hours for natural clarification, followed by alcoholic fermentation at a controlled 16°C. Vivia then remained on its lees in stainless steel for approximately three months; this approximate duration is retained as text rather than exact days.
Tasting Notes Straw yellow with bright green hues; lemon, green apple, ripe pear, pineapple, sage and rosemary; fresh and creamy, with a mineral, citrus finish recalling lemon and citron peel
Sources: www.antinori.it ↗ · Compare this vintage
Producer Information
Website
Address
via Cassia per Siena, 133, Loc. Bargino, 50026 San Casciano val di Pesa, Firenze, Italy
Email
Owner
Antinori Family (26th generation)