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Antinori Wines
From the Antinori family's ancestral home in Tuscany to yours, we invite you to lift a glass in celebration of tradition and good cheer!
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Featured Wine:
Villa Antinori Chianti Classico DOCG Riserva
Villa Antinori Chianti Classico DOCG Riserva
The grapes for this classic wine are hand-selected from the San Sano vineyard in the heart of the Chianti Classico region and the wine is vinified at Antinori nel Chianti Classico, the new winery in Bargino and the new home of Villa Antinori. With the most recent vintage, the Antinori family honors the historic label of this wine.
An intense ruby red in color, Villa Antinori Chianti Classico Riserva shows aromas of red fruit complemented by spicy and balsamic notes. The palate is ample and enveloping and features firm and supple tannins. The wine is very persistent, and the aftertaste brings back the notes first felt on the nose.
90% Sangiovese, 10% Cabernet Sauvignon, both estate-grown
Inside Antinori:
A Wine Intertwined with a Family's History
The story of Villa Antinori Chianti Classico Riserva is woven throughout the history of the Antinori family. The wine was first released in 1928 by Niccolò Antinori, who was a master of innovation and passionate about the importance of varietals and vinification. He created a wine made with 100% estate-grown grapes and presented in a tall, high-shouldered bottle rather than the traditional straw-wrapped fiasco bottle.
Today, the Villa Antinori Chianti Classico DOCG Riserva has come full circle. The new winery and vineyard have enabled the Antinori family to renew Niccolò's vision of a wine that honors both the family name and the Chianti Classico appellation. Its deep ties to family and land make it a perfect choice for this holiday season.
Prunotto, in the Heart of Piedmont
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Featured Recipe:
Stuffed Turkey Breast
½ boneless turkey breast, about 3 pounds
1 egg
3 ozs. skinned and diced sweet Italian sausage
4 ozs. ground veal
½ cup grated Parmesan
½ tsp. crushed fennel seeds
Kitchen twine
2 Tbs. olive oil
2 cups white wine
Preheat and over to 350 degrees F. Rinse turkey breast, blot dry, lay out on a cutting board with the skin side down, and cut enough meat from the thickest part to make ½ cup of finely diced turkey. In a large bowl, beat the egg slightly, add the diced sausage, diced turkey, ground veal, Parmesan and crushed fennel seeds, and mix well. Spread this mixture over the turkey breast. Starting with the short end, roll up the turkey and tie firmly with kitchen twine.
Heat oil in a deep, wide, ovenproof pan, and brown the turkey breast well on all sides, turning carefully. Pour wine over turkey, cover, and bake in the preheated oven for about 1 ½ hours, or until the meat is tender and the internal temperature is about 180 degrees. Place the meat on a serving platter, cover loosely, and allow to rest about 10 minutes. Meanwhile, skim the fat from the cooking liquid and reduce the liquid over high heat down to 1 cup. Remove the twine from the turkey, slice the meat, drizzle with the reduced cooking liquid, and serve hot. Serves 8.
Wine Recommendation:
Villa Antinori Chianti Classico DOCG Riserva
Stuffed Turkey Breast
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