2024 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto
Classification Umbria IGT
Region Umbria
Harvest Dates Harvest began around mid-October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and concluded around the first days of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details Grapes were harvested manually in multiple passes according to their condition and selected again on a sorting belt. After pressing, the must fermented for 18 days at 17 °C. The still-sweet wine was transferred to 228 L containers for several months before continuing maturation in stainless steel.
Tasting Notes Bright yellow with green reflections; pineapple, mango, papaya, dried apricot, yellow peach, candied citrus peel and fresh ginger; enveloping and harmonious, with balanced sweetness, vibrant acidity and a long finish recalling citrus marmalade, dried apricot and candied fruit.
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto
Classification Umbria IGT
Region Umbria
Soil Clay-based soils rich in marine fossils
Harvest Dates Harvest began at the end of October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and was completed at the end of November with Grechetto.
Estate Grown Yes
Pressing Method Gentle Crushing With Stems, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Barrel Size 228
Vegetarian Yes
Closure Cork
Production Details The source vineyards lie at 200–450 m elevation. Grapes were hand-harvested progressively in multiple passes and selected again on sorting tables. The must fermented for 18 days at approximately 17 °C. The producer records several months in 228 L oak followed by stainless steel; the vintage-identified Tindal Wine sheet further specifies about six months in Alliers and Tronçais French oak barriques followed by two years in stainless steel.
Tasting Notes Bright golden yellow; ripe pineapple, mango, papaya, dried apricot, candied citron zest and yellow peach, with chamomile, saffron and fresh ginger; mouth-filling and sweet but balanced by lively acidity, with a persistent finish of honey, citrus jam, dried apricot and candied fruit.
2022 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and concluded toward the end of November with Grechetto.
Estate Grown Yes
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details The source vineyards lie at 200–450 m elevation. Grapes were harvested manually in multiple passes and selected again on a sorting belt. The must fermented for 18 days at 17 °C. The still-sweet wine was transferred to 228 L containers for several months before continuing maturation in stainless steel.
Tasting Notes Intense bright golden yellow; ripe pineapple, mango, apricot, peach and citrus zest with honey, caramel, butter, saffron and ginger; dense and full-bodied with balanced sweetness and acidity, finishing with honey, jam, dried apricot and candied fruit.
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and concluded toward the end of November with Grechetto.
Estate Grown Yes
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details The source vineyards lie at 200–450 m elevation. Grapes were harvested manually in multiple passes and selected again on a sorting belt. The must fermented for 18 days at approximately 17 °C. The still-sweet wine was transferred to 228 L containers for approximately six months and subsequently aged in stainless steel for a further two years.
Tasting Notes Intense bright golden yellow; dried apricot and candied fruit with honey, cinnamon, saffron and nougat; velvety, dense and full-bodied, with honey and citrus peel leading to a savory finish.
Sources: www.antinori.it ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Gewürztraminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto
Region Umbria
Soil Clay-rich soils containing marine fossils
Harvest Dates Harvest began with Gewürztraminer in late October, continued with Riesling, Sauvignon Blanc and Sémillon, and concluded in late November with Grechetto.
Estate Grown Yes
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Barrel Size 225
Production Details The estate vineyards lie at 200–450 m elevation. Grapes were hand-picked in successive passes and selected again on a conveyor belt. After pressing, the must fermented for 18 days at approximately 17 °C. The sweet wine spent six months in 225 L Alliers and Tronçais oak barrels, followed by a further two years in stainless steel.
Tasting Notes Lively brilliant golden yellow; citrus, peach, dried apricot and saffron; enveloping but not excessive, with iodine notes, balance and a very long, persistent palate.
Critics Ratings Wine Advocate 92/100
Sources: www.antinori.it ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon, Sémillon and Grechetto
Classification Umbria IGT
Region Umbria
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon and Sémillon, and concluded toward the end of November with Grechetto.
Pressing Method Crushing Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Grapes were harvested manually in repeated passes according to noble-rot development and selected again on a sorting belt. The must fermented for 18 days at approximately 17 °C. The still-sweet wine remained in Alliers and Tronçais French oak barriques for approximately six months, then was blended and held for several months in stainless-steel vats before bottling.
Tasting Notes Intense bright golden yellow; floral notes dominated by ripe apricot and peach, citrus, iodine and saline notes; long and balanced, with sweetness and acidity integrated harmoniously.
Critics Ratings Wine Advocate 94/100
Sources: www.antinori.it ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc and Grechetto
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Traminer and Riesling were harvested several days before Sauvignon Blanc; Grechetto was harvested at the end of October.
Estate Grown Yes
Pressing Method Gentle Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details The source vineyards lay at 200–300 m elevation. After gentle pressing, the must fermented for approximately 20 days at no more than 18 °C. The still-sweet wine remained in Alliers and Tronçais French oak barriques for approximately six months, after which it was blended and bottled.
Tasting Notes Golden yellow, with peach and honey aromas; structured, harmonious dessert wine.
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)