Antinori Villa Antinori Rosso Toscana IGT 2022

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.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese, Cabernet Sauvignon, Merlot, Syrah and Petit Verdot
Tastes Like: Comparable to a modern Bordeaux blend, with ripe cherries and blackcurrants wrapped in spice, soft oak, and silky tannins.
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

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.

Seafood: Grilled swordfish with tomato salsa.
Game: Roast duck or venison stew.
Vegetarian: Truffle pasta or eggplant parmigiana.
Meat: Lamb chops or beef tenderloin.

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.

Tagliata di Manzo con Rucola e Parmigiano (Tuscan Sliced Steak with Rocket & Parmesan)

Ingredients:

• 600 g sirloin or ribeye steak
• 3 tbsp extra virgin olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic, lightly crushed
• Flaky sea salt
• Freshly ground black pepper
• 2 handfuls fresh rocket (arugula)
• Shavings of Parmigiano Reggiano
• Lemon wedges, to serve

Instructions:

1. Remove the steak from the fridge at least 30 minutes before cooking.
2. Heat a grill pan or barbecue until very hot. Rub the steak with olive oil, rosemary, garlic, salt, and pepper.
3. Cook the steak over high heat for 3-4 minutes per side for medium-rare, or adjust to your preference.
4. Transfer to a cutting board, cover loosely with foil, and rest for 5-10 minutes.
5. Slice the steak thinly against the grain and arrange on a platter over fresh rocket.
6. Drizzle with olive oil, top with Parmigiano shavings, and serve with lemon wedges.
7. This simple yet elegant Tuscan dish pairs beautifully with Antinori Villa Antinori Rosso Toscana - the wine’s balance of ripe fruit, spice, and smooth tannins enhances the charred steak while cutting through the peppery rocket and salty parmesan.