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Antinori Muffato (500ml) 2007

Other White Blends from Tuscany, Italy
  • RP92
0% ABV
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  • RP91
  • W&S91
  • WE90
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Winemaker Notes

Golden yellow in color with intense aromas and flavors of delicate flowers, honey and fresh, citrus fruit. Though young, this rich dessert wine is already well-balanced with great elegance and complexity, capable of aging further.

Grapes: 60% Sauvignon Blanc; 40% Grechetto; Traminer and Riesling.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Sweet, succulent peaches, ripe pears, jasmine and light, floral honey are some of the nuances that emerge from Antinori’s 2007 Muffato della Sala. When the estate’s Muffato is firing on all cylinders it is one of Italy’s most delicious fresh, early-drinking dessert wines. That is certainly the case in 2007. Muffato della Sala is 60% Sauvignon Blanc and 40% Grechetto, Traminer and Riesling. In 2007 the fruit was picked towards the end of October and into November. The wine spent six months in French oak barrels before it was prepared for bottling. Anticipated maturity: 2011-2015.
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Antinori

Antinori

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Antinori, Italy
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The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

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One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS305574_2007 Item# 133399