Antinori Villa Antinori Bianco Toscana IGT 2024

Antinori Villa Antinori Bianco Toscana IGT is a fresh and aromatic white wine from Tuscany, Italy. Made from a blend of Pinot Grigio, Pinot Blanc, Trebbiano 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: Pinot Grigio, Pinot Blanc, Trebbiano Toscano, Riesling Renano
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.

Orata al Forno (Baked Sea Bream with Herbs & Potatoes)

Ingredients:

• 2 whole sea bream (or 4 fillets)
• 500g potatoes, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 lemon, sliced
• Fresh rosemary or thyme
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 190°C and arrange the sliced potatoes in a baking dish.
2. Drizzle with olive oil, add garlic and herbs, season lightly and roast for 15 minutes.
3. Place the fish on top of the potatoes, season and add lemon slices.
4. Drizzle with a little more olive oil and return to the oven.
5. Bake for a further 20–25 minutes until the fish is just cooked and the potatoes are tender and golden.
6. Serve immediately with pan juices spooned over the top.

The richness of the baked fish and potatoes complements the wine’s structure and texture, while its acidity and citrus notes lift the dish, creating a balanced and elegant pairing.