Antinori Pian delle Vigne Rosso di Montalcino 2023

Pian delle Vigne Rosso di Montalcino is a ruby red wine from the prestigious Montalcino region of Tuscany. On the nose, it reveals fresh red fruit aromas, especially black cherries, followed by Sangiovese’s signature notes of blood oranges and delicate hints of spices. The palate is vibrant and supple, with silky tannins and persistent flavours of strawberries and blood oranges, finishing elegantly.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-Bodied
Grape Varietal: Sangiovese
Tastes Like: Red cherries, bright berries, subtle spice, and soft earthy undertones
Alcohol Percentage: ~13.5%
Closure: Cork
Size: 750mL
Appellation: Rosso di Montalcino
Region: Tuscany, Italy
Terroir: Well-drained clay and limestone soils contributing freshness, structure, and elegance

Antinori Pian delle Vigne is part of the historic Antinori estate, renowned for blending tradition with precision. The winery is committed to producing wines that authentically reflect the Montalcino terroir and the Sangiovese grape, combining careful vineyard management with modern winemaking expertise to achieve balance, elegance, and consistency.

Red Meat: Grilled Tuscan-style steak or braised beef with herbs to complement the wine’s cherry and berry notes.
Poultry: Roasted chicken with rosemary and garlic for a harmonious, rustic pairing.
Vegetarian: Mushroom and chestnut risotto or pappardelle with a sage-butter sauce, highlighting the wine’s earthy undertones.
Game: Cinghiale in umido (Tuscan-style wild boar stew) for a robust regional match.

Pecorino Toscano: Aged and nutty, enhancing the wine’s fruit and spice.
Parmigiano-Reggiano: Rich and crystalline, balancing the Sangiovese’s freshness.
Fontina: Soft and creamy, offering a gentle complement to the wine’s structure.
Ricotta Salata: Slightly salty and firm, adding a refreshing contrast.

Pappa al Pomodoro (Tomato & Bread Soup)

Ingredients:

• 500g ripe tomatoes, peeled and chopped
• 200g stale Tuscan bread, cubed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 litre vegetable or chicken stock
• 4 tbsp extra virgin olive oil
• Fresh basil leaves, to taste
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until softened.
2. Add chopped tomatoes and cook for 5-7 minutes until they release their juices.
3. Add the bread cubes and stock, simmering for 15-20 minutes until the bread softens and the soup thickens.
4. Use a wooden spoon to mash the mixture slightly, creating a thick, hearty texture.
5. Season with salt, pepper, and fresh basil leaves.
6. Serve warm, drizzled with extra virgin olive oil and paired with a glass of Antinori Pian delle Vigne Rosso di Montalcino for a true taste of Tuscany.