安東尼庄園白酒
VILLA ANTINORI BIANCO

托斯卡尼地區餐酒認證
Toscana IGT

Marchese Niccolò Antinori在1931年生産的一款傳統白葡萄酒。 Villa Antinori Bianco IGT Toscana是托斯卡納（Tuscan）地區的完美代表, 将傳統白葡萄與其他品種混合在一起。 口味清新淡雅, 但有明顕個性。

A traditional white wine produced in 1931 by Marchese Niccolò Antinori. Villa Antinori Bianco IGT Toscana is a fine expression of the Tuscan territory by blending traditional white grapes with other varieties. The bouquet is fresh and elegant but with a marked character.

安東尼庄園
VILLA ANTINORI

Villa Antinori 源自於一個想法, 一方面是研究與開發, 另一方面是歴史遺產。 Villa Antinori 是重要的基石, 因為它的名字與100多年的歴史息息相関。 同時, 它代表著持續的進步。 一個基本原則是不断研究以提高質量標準。 這個想法衍生出了兩種對品質有著共同熱情的葡萄酒：Villa Antinori Rosso 和 Villa Antinori Bianco。

Villa Antinori最初由Marchese Niccolò Antinori於1928年生産, 是基安蒂經典酒, 可陳年。 不久後, Villa Antinori出現在使館,皇室，重要酒店和餐館酒窖中。 1931年, Villa Antinori Bianco 由傳統的特雷比亞諾葡萄(Trebbiano)製成。 在1980年代, 為了使葡萄酒具有更好的結構, 添加了少量的霞多麗。

Villa Antinori was first of all an idea, a plan that envisioned the winemaking process: research and development on one side and historical heritage on the other. Villa Antinori is an important corner stone as its name is associated with over 100 years of history. At the same time it represents ongoing progress. The one essential principle is continuous research for increasingly higher quality standards. This idea produced two different wines that share a common passion for quality: Villa Antinori Rosso and Villa Antinori Bianco.

Villa Antinori was originally produced in 1928 by Marchese Niccolò Antinori as a Chianti Classico that could age and that would improve over time. Soon after, Villa Antinori was found in the most prestigious cellars in embassies, royal houses, important hotels and restaurants. In 1931, Villa Antinori Bianco was made from traditional Trebbiano grapes. In the 1980’s a small percentage of Chardonnay was added in order to give the wine better structure.

安東尼家族
The Antinori Family

自従1385年 Giovanni di Piero Antinori加入佛羅倫薩市被稱作“佛羅倫薩藝術”的“釀酒師公會”以来, 安東尼世家的釀酒歴史已經超過六個世紀了。 在以後漫長的日子裡, 他們歴經了26代人, 每一代人都親身參與釀酒事業, 充滿勇氣, 敢於創新, 同時秉承對傳統和自然的尊重投入到這一份偉大的事業中来。

今天, 安東尼侯爵及其三個女児主要負責運營公司, 她們分別是：阿爾貝拉, 阿莱拉, 和阿莱西亞傳統, 激情, 直覺, 是促使安東尼侯爵的公司变成意大利酒領頭羊的三個主要原則。

每一個年份, 每一個独立的區域, 每一個創意都被認真對待並付諸實踐, 成為一個新的開始, 一個探索更高質量的新標準就像安東尼侯爵常說的：“古老的傳統主導我們的工作, 但絕不會限制我們的創新精神“家族的祖産 - 托斯卡納和翁布里亞的地産, 也被用作釀造意大利乃至世界標準的優質酒的投資, 成為發揮家族顕著的釀酒能力的好地方。

Marchesi Antinori 堅持對於葡萄培植法的激情, 持續調研提升質量, 哪怕是十分微小的事情。 正因此, 許多實験同時在葡萄園和酒窖內進行, 例如尋找本地和國際葡萄品種的複製, 試験培植技術, 園地緯度, 發酵操作和溫度控制, 現代的和傳統的發酵方式相結合, 不同類型和尺寸的橡木在陳釀中的使用, 不同類型木桶的陳釀能力, 以及葡萄酒上市前的陳釀時間長短。

The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.

Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia, directly involved in the business. Marquis Piero is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.

Each and every vintage, each and every separate area, each and every idea which is to be put into practice is a new beginning, a new search for higher quality standards. As Marquis Piero Antinori likes to repreat: “ancient roots play an important role in our work. But have never been a limit to our innovative spirit”. The estates in Tuscany and Umbria, the historic patrimony of the family, have been joined, over time, by investments in other territories with an important potential for high level wine both in Italy and abroad, in places where it would be possible to begin working for a larger prestige and wider awareness of the family’s ability to produce outstanding wine.

The Marchesi Antinori firm expresses its passion for viticulture by a constant search for even the smallest areas for quality improvement. For this reason, continuous experiments go forward both in the vineyards and in the cellars, seeking new clones of local and international grape varieties, experimenting cultivation techniques, vineyard altitudes, fermentation practices an temperatures, modern and traditional fermentation methods, different types of oak for aging and different sizes and age for the casks and barrels themselves, and different aging times before their commercial release for the bottled wines as well.