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Antinori Villa Chianti Classico DOCG Riserva 2017
Antinori Villa Chianti Classico DOCG Riserva 2017
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Description
Description
Antinori Villa Chianti Classico DOCG Riserva is a rich and balanced red wine from Tuscany, Italy. Crafted predominantly from Sangiovese, it reveals aromas of dark cherries, plums, and violets, with subtle hints of leather, tobacco, and spice. The palate is full-bodied with velvety tannins, vibrant acidity, and a long, persistent 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: Red Wine
Style: Medium-bodied, Structured
Grape Varietal: Sangiovese
Tastes Like: Comparable to a classic Tempranillo, with notes of red cherries, plums, and dried herbs, with a well-balanced and lingering finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and galestro soils
Aging: 12-14 months in oak
Serving Temperature: 16-18°C
Winery
Winery
Antinori's Villa Chianti Classico DOCG Riserva represents the pinnacle of their winemaking expertise. With centuries of tradition behind them, Antinori delivers a wine that embodies the essence of Tuscany's most prestigious appellation.
Food Pairings
Food Pairings
Seafood: Grilled swordfish with a rich tomato-based sauce.
Poultry: Duck confit or herb-roasted chicken.
Vegetarian: Eggplant lasagna or mushroom tart.
Meat: Braised lamb, beef tenderloin, or pork loin with rosemary.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Nutty and savoury, enhancing the wine's tannins.
Parmigiano Reggiano: Rich and umami-packed, complementing the wine's structure.
Fontina: Creamy and mild, balancing the wine's depth.
Aged Provolone: Bold and savoury, pairing beautifully with the wine.
Recipe
Recipe
Braised Lamb with Rosemary
Ingredients:
- 1kg lamb shoulder, cut into chunks
- 2 cups red wine
- 1 cup beef stock
- 2 onions, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 sprigs rosemary
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pot. Season lamb with salt and pepper, then sear until browned. Remove and set aside.
- Sauté onions, garlic, and carrots in the same pot until softened.
- Return lamb to the pot and add wine, stock, and rosemary. Bring to a simmer.
- Cover and cook on low heat for 2–3 hours, or until lamb is tender.
- Serve with mashed potatoes or polenta.
Tip: Garnish with fresh rosemary for added aroma.
