Antinori Villa Antinori Bianco Toscana IGT 2020

Antinori Villa Antinori Bianco Toscana IGT is a fresh and aromatic white wine from Tuscany, Italy. Made from a blend of Trebbiano, Malvasia, Pinot Blanc, and Riesling, it delivers vibrant aromas of green apple, pear, and citrus, with subtle floral and mineral notes. The palate is crisp and refreshing, with balanced acidity and a clean, lively finish.

*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: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Trebbiano, Malvasia
Tastes Like: Comparable to a Sauvignon Blanc, with notes of citrus, green apple, and floral hints, finishing with a clean, refreshing minerality.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Antinori's Villa Antinori Bianco is a testament to the winery's innovative spirit and dedication to producing high-quality wines. This white blend reflects the elegance and versatility of Tuscan terroirs.

Seafood: Grilled prawns, baked cod, or seafood linguine.
Poultry: Lemon-roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or zucchini carpaccio.
Meat: Pork schnitzel or veal medallions.

Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Brie: Creamy and mild, enhancing the wine's elegance.
Camembert: Earthy and soft, balancing the wine's floral notes.
Feta: Salty and crumbly, pairing beautifully with the wine.

Seafood Linguine

Ingredients:

• 400g linguine
• 500g mixed seafood (prawns, scallops, calamari)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup cherry tomatoes, halved
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook linguine according to package instructions. Reserve 1/2 cup pasta water.
2. Heat olive oil in a pan. Sauté garlic until fragrant, then add mixed seafood and cook until tender.
3. Deglaze with white wine and add cherry tomatoes. Simmer for 3–4 minutes.
4. Toss cooked linguine in the sauce, adding pasta water if needed for consistency.
5. Season with salt, pepper, and parsley. Serve with lemon wedges.

Tip: Sprinkle with chilli flakes for extra heat.