Antinori Villa Antinori Bianco Toscana IGT 2023
Antinori Villa Antinori Bianco Toscana IGT 2023
Description
Description
Antinori Villa Antinori Bianco Toscana IGT is a fresh and elegant white wine from Tuscany, blending Trebbiano, Malvasia, Chardonnay, and Pinot Blanc. It offers aromas of green apple, pear, and citrus, with hints of white flowers and a touch of almond. On the palate, it is medium-bodied with vibrant acidity and a clean, refreshing 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.
Wine Details
Wine Details
Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Trebbiano, Malvasia, Chardonnay, Pinot Blanc
Tastes Like: Green apple, pear, citrus, white flowers, almond
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C
Winery
Winery
Marchesi Antinori, a historic Tuscan winery, has been producing exceptional wines for over 600 years. Villa Antinori Bianco exemplifies the estate's dedication to quality and innovation, offering a modern take on classic Italian varietals.
Food Pairings
Food Pairings
Seafood: Grilled calamari, baked fish, or seafood risotto.
Poultry: Lemon and herb roasted chicken or turkey breast.
Vegetarian: Spinach and ricotta cannelloni or grilled zucchini.
Meat: Veal schnitzel or pork medallions with apple sauce.
Cheese Pairings
Cheese Pairings
Burrata: Creamy and delicate, enhancing the wine's fresh character.
Ricotta: Soft and mild, balancing the wine's acidity.
Grana Padano: Savoury and nutty, complementing the wine's complexity.
Fior di Latte: Fresh and light, pairing well with the wine's citrusy notes.
Recipe
Recipe
Seafood Risotto
Ingredients:
- 1 cup Arborio rice
- 300g mixed seafood (prawns, scallops, calamari)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups seafood stock, warmed
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened.
- Add Arborio rice and toast for 2 minutes, stirring frequently.
- Deglaze the pan with white wine, stirring until absorbed.
- Gradually add warm seafood stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- In a separate pan, cook the mixed seafood with butter until just done. Season with salt and pepper.
- Stir the cooked seafood into the risotto, then add Parmesan cheese and mix well.
- Garnish with fresh parsley and serve immediately.
Tip: For added richness, stir in a splash of cream just before serving.