2025 Technical Specifications
Grape Varieties Grechetto, Procanico, Pinot Bianco and Viognier
Classification Orvieto DOC Classico Superiore
Region Orvieto
Harvest Dates Harvest began in the last week of August for Grechetto, Viognier and Pinot Bianco; Procanico was harvested around mid-September.
Fermentation Vessels Stainless-steel tanks
Pressing Method A Portion Underwent Cold Skin Contact Before Being Combined With Must Obtained By Soft Direct Pressing.
Production Details The varieties were vinified separately. A portion of must remained on its skins for approximately 6 hours at 10 °C and was combined with softly direct-pressed must; alcoholic fermentation took place in stainless steel at a controlled 16 °C. The wine then remained on its lees for several months until blending and bottling.
Tasting Notes Bright straw yellow with greenish reflections; white flowers, white peach, lime and yellow grapefruit; enveloping, balanced, fresh, soft and persistent.
2024 Technical Specifications
Grape Varieties Grechetto, Procanico, Pinot Bianco and Viognier
Region Orvieto
Harvest Dates Harvest began in the last week of August for Grechetto, Viognier and Pinot Bianco; Procanico was harvested around mid-September.
Fermentation Vessels Stainless-steel tanks
Pressing Method A Portion Underwent Cold Skin Contact Before Being Combined With Must Obtained By Soft Direct Pressing.
Production Details The varieties were vinified separately. A portion of must remained on its skins for approximately 6 hours at 10 °C and was combined with softly direct-pressed must; alcoholic fermentation took place in stainless steel at 16 °C. The wine remained on its lees for several months until blending and bottling.
Tasting Notes Bright straw yellow with greenish reflections; white flowers, white peach, lime and yellow grapefruit; enveloping, fresh, soft, harmonious and citrus-accented.
Sources: www.antinori.it ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Grechetto, Procanico, Pinot Bianco and Viognier
Region Orvieto
Harvest Dates Harvest started about seven days later than in 2022: around the last week of August for Grechetto, Viognier and Pinot Bianco, and around mid-September for Procanico.
Fermentation Vessels Stainless-steel tanks
Pressing Method A Portion Underwent Cold Skin Contact Before Being Combined With Must Obtained By Soft Direct Pressing.
Production Details The varieties were vinified separately. A portion of must remained on its skins for approximately 6 hours at 10 °C and was combined with softly direct-pressed must; alcoholic fermentation took place in stainless steel at a controlled 16 °C. The wine remained on its lees for several months until blending and bottling.
Tasting Notes Straw yellow with greenish reflections; floral aromas, ripe peach and pineapple; enveloping, balanced, persistent and fresh.
Sources: www.antinori.it ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Grechetto, Procanico, Pinot Bianco and Viognier
Region Orvieto
Harvest Dates Harvest began around the last week of August for Grechetto, Viognier and Pinot Bianco and concluded with Procanico around mid-September.
Fermentation Vessels Stainless-steel tanks
Pressing Method A Portion Underwent Cold Skin Contact Before Being Combined With Must Obtained By Soft Direct Pressing.
Production Details The varieties were vinified separately. A portion of must remained on its skins for approximately 6 hours at 10 °C and was combined with softly direct-pressed must; alcoholic fermentation took place in stainless steel at a controlled 16 °C. The wine remained on its lees for several months until blending and bottling.
Tasting Notes Straw yellow with greenish reflections; yellow flowers, citrus and white-fleshed fruit; savory, soft and fresh.
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Grechetto, Procanico, Pinot Bianco and Viognier
Classification Orvieto DOC Classico Superiore
Region Orvieto
Fermentation Vessels Stainless-steel tanks
Pressing Method A Portion Underwent Cold Skin Contact Before Being Combined With Directly Pressed Must.
Production Details The varieties were vinified separately. A portion of must remained on its skins for approximately 6 hours at 10 °C and was combined with directly pressed must; alcoholic fermentation took place in stainless steel at 16 °C. After initial rackings, the wine remained on its lees for several months until blending and bottling.
Tasting Notes Pale yellow with greenish reflections; citrus, peach and pineapple; harmonious structure and acidity with a lively, persistent finish.
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)