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Antinori Villa Antinori Rosso Toscana IGT 2019
Antinori Villa Antinori Rosso Toscana IGT 2019
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Description
Description
Antinori Villa Antinori Rosso Toscana IGT is a refined and harmonious red wine from Tuscany, Italy, crafted from a blend of Sangiovese, Cabernet Sauvignon, Merlot, and Syrah grapes. This medium to full-bodied wine offers aromas of cherries, red berries, and a hint of spice, with a balanced palate featuring dark fruits, vanilla, and soft tannins, finishing with elegant complexity.
*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: Red Wine
Style: Medium to Full-bodied, Elegant
Grape Varietal: Sangiovese, Cabernet Sauvignon, Merlot, Syrah
Tastes Like: Comparable to a modern Super Tuscan, with ripe cherries, blackcurrants, and spice, finishing with smooth tannins and a hint of oak.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Sandy and clay-rich soils
Aging: 12 months in oak
Serving Temperature: 16-18°C
Winery
Winery
Villa Antinori is an iconic Tuscan estate that has been producing wines since 1928. Their Rosso Toscana showcases the blend of tradition and innovation for which Antinori is renowned.
Food Pairings
Food Pairings
Seafood: Grilled swordfish with tomato salsa.
Game: Roast duck or venison stew.
Vegetarian: Truffle pasta or eggplant parmigiana.
Meat: Lamb chops or beef tenderloin.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Aged and nutty, enhancing the wine's complexity.
Fontina: Creamy and mild, balancing the wine's acidity.
Grana Padano: Sharp and umami-rich, complementing the wine's depth.
Australian Parmesan: Bold and savoury, pairing beautifully with the wine's structure.
Recipe
Recipe
Eggplant Parmigiana
Ingredients:
- 2 large eggplants, sliced
- 1 cup tomato passata
- 200g mozzarella cheese, sliced
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat oven to 180°C. Salt eggplant slices and let rest for 20 minutes. Rinse and pat dry.
- Brush eggplant slices with olive oil and grill until tender.
- In a baking dish, layer eggplant, tomato passata, mozzarella, and Parmesan. Repeat until all ingredients are used.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil and serve warm.
Tip: Serve with crusty bread for a complete Italian meal.
