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.

Pappa al Pomodoro (Tuscan Tomato & Bread Soup)

Ingredients:

• 400 g ripe tomatoes, peeled and chopped (or canned peeled tomatoes)
• 200 g stale rustic Tuscan bread, torn into chunks
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 500 ml vegetable stock
• 6–8 fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat and gently sauté the garlic until fragrant, being careful not to burn it.
2. Add the tomatoes, season with salt and pepper, and simmer for 10 minutes, stirring occasionally.
3. Pour in the stock and bring to a gentle simmer.
4. Add the bread chunks to the pot, stirring until they soak up the liquid and break down into a thick, rustic texture.
5. Cook for another 10 minutes, then stir in the basil leaves.
6. Serve warm or at room temperature with a drizzle of extra virgin olive oil on top.
7. This simple, hearty Tuscan classic pairs beautifully with Antinori Villa Antinori Bianco Toscana, whose crisp citrus and floral notes cut through the richness of the soup while enhancing its rustic Mediterranean flavours.