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Antinori Wines
Villa Antinori: A Story of Tradition
and Innovation for the Holidays
The innovative spirit of the Antinori family, grounded in 630 years of winemaking, is the inspiration behind Villa Antinori. This collection of three wines is inspired by a deep respect for Tuscan traditions, a commitment to experimentation, and a passion for exceptionally high standards.
Indeed, only grapes from the most promising vineyards on the Antinori family's Tuscan estates are destined for wines that bear the Villa Antinori name.
As Piero Antinori states so eloquently in his book The Hills of Chianti, "A bottle of Villa Antinori contains not only wine, but a whole history of wine."
Antinori Family
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Inside Antinori:
Celebrating 300 years of Chianti Classico
Celebrating Chianti's 300th Anniversary
In 1716, the region of Chianti became the world's first official appellation, encompassing an area between the cities of Florence and Siena, where a wine named "Chianti" had been produced since the 13th century. The Antinori family was already woven into the history of the region, having produced wine in the area since 1385. Antonio Antinori, an ancestor of Piero Antinori, was appointed to guide the historic 1716 Commission. The Chianti area identified by the initial proclamation he helped craft would later be re-named Chianti Classico.
Three hundred years later, Antinori continues to play a leading role in the evolution of Chianti Classico. The Villa Antinori Chianti Classico introduced by Niccolò Antinori in 1928 began what is now a tradition of using Bordeaux bottles with labels featuring a Tuscan villa for Chianti Classico wines. And in October of 2012, a new state-of the art winery Antinori nel Chianti Classico opened in Bargino. It is there that the Villa Antinori Chianti Classico Riserva is produced, bringing full circle the Antinori's passion for the region and the wine.
Antinori Family
Featured Wine:
The Wines of Villa Antinori
Villa Antinori Chianti Classico Riserva
Produced with 90% Sangiovese and 10% Cabernet Sauvignon and Merlot, Villa Antinori Chianti Classico Riserva is aged for approximately 18 months in a combination of large and small oak barrels. It exhibits aromas of red fruit and spices, with silky and vibrant tannins balancing Sangiovese's typical acidity. Villa Antinori Chianti Classico Riserva is the family's tribute to the region where their story began hundreds of years ago.
Villa Antinori IGT Toscana Rosso
The Villa Antinori IGT Toscana Rosso represents the Super Tuscan wines pioneered by Marchese Piero Antinori. The regional character of the Sangiovese grape is enhanced by Cabernet Sauvignon, Merlot and Syrah. Grapes from the Antinori family's best Tuscan vineyards are carefully selected to create this complex, well-structured wine.
Villa Antinori IGT Toscana Bianco
Fresh and stylish, the Villa Antinori IGT Toscana Bianco was first produced by Marchese Niccolò Antinori in 1931. Made primarily from traditional Tuscan grape varieties including Trebbiano and Malvasia, with a small addition of Pinot Bianco, Pinot Grigio and Riesling, the wine is elegant and delicate in its aromas, with good length and a savory finish.
Featured Recipe:
Chianti Classico-Marinated Steak with Gorgonzola & Caramelized Shallot Butter
4-6oz New York Steaks
Chianti Classico Marinade, recipe follows
Gorgonzola-Shallot Butter, recipe follows
Place steaks in non-reactive dish; pour marinade over the steaks and marinade for at least 2 hours or overnight. Remove steak from marinade and grill to desired doneness. Serve topped with gorgonzola-shallot butter.
Chianti Classico Marinade
1 cup Villa Antinori Chianti Classico DOCG Riserva
2 cloves garlic
1/4 cup Dijon mustard
1/2 tsp fresh ground pepper
1 Tbsp chopped parsley
2 Tsp chopped fresh thyme
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp salt
Mix all ingredients in a blender or with a hand blender until emulsified.
Gorgonzola-Shallot Butter
½ lbs unsalted butter, softened
3/4 cup gorgonzola
1/4 cup cooked and chopped pancetta or bacon
2 large shallots, chopped and caramelized
1/2 cup port
1/4 cup balsamic vinegar
2 tsp salt
1 tsp freshly ground pepper
Whip the butter until fluffy. Add in the rest of the ingredients and beat until well blended. Remove from the bowl and roll up in a sheet of parchment paper or plastic wrap. Place on a baking sheet and refrigerate until firm. Place a 1/4 inch slice on each steak before removing it from the grill to begin melting the butter and serve immediately. The remaining butter may be frozen to use another time.
Wine Recommendation: Villa Antinori Chianti Classico DOCG Riserva
Herb-Crusted Roast Veal
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