Antinori Villa Antinori Bianco Toscana IGT 2023

Antinori Villa Antinori Bianco Toscana IGT is a fresh and elegant white wine from Tuscany, blending Trebbiano, Malvasia, Chardonnay, and Pinot Blanc. It offers aromas of green apple, pear, and citrus, with hints of white flowers and a touch of almond. On the palate, it is medium-bodied with vibrant acidity and a clean, refreshing 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: Medium-bodied, Fresh
Grape Varietal: Trebbiano, Malvasia, Chardonnay, Pinot Blanc
Tastes Like: Green apple, pear, citrus, white flowers, almond
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C

Marchesi Antinori, a historic Tuscan winery, has been producing exceptional wines for over 600 years. Villa Antinori Bianco exemplifies the estate's dedication to quality and innovation, offering a modern take on classic Italian varietals.

Seafood: Grilled calamari, baked fish, or seafood risotto.
Poultry: Lemon and herb roasted chicken or turkey breast.
Vegetarian: Spinach and ricotta cannelloni or grilled zucchini.
Meat: Veal schnitzel or pork medallions with apple sauce.

Burrata: Creamy and delicate, enhancing the wine's fresh character.
Ricotta: Soft and mild, balancing the wine's acidity.
Grana Padano: Savoury and nutty, complementing the wine's complexity.
Fior di Latte: Fresh and light, pairing well with the wine's citrusy notes.

Seafood Risotto

Ingredients:

• 1 cup Arborio rice
• 300g mixed seafood (prawns, scallops, calamari)
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups seafood stock, warmed
• 2 tbsp olive oil
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened.
2. Add Arborio rice and toast for 2 minutes, stirring frequently.
3. Deglaze the pan with white wine, stirring until absorbed.
4. Gradually add warm seafood stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. In a separate pan, cook the mixed seafood with butter until just done. Season with salt and pepper.
6. Stir the cooked seafood into the risotto, then add Parmesan cheese and mix well.
7. Garnish with fresh parsley and serve immediately.

Tip: For added richness, stir in a splash of cream just before serving.