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Antinori Wines
Pèppoli Chianti Classico is made with 100% estate-grown grapes in a small, sunny Tuscan valley known for producing vibrant Sangiovese fruit.
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Featured Wine:
Pèppoli Chianti Classico DOCG
Pèppoli Chianti Classico DOCG
Pèppoli Chianti Classico is complex and well-structured, and also exhibits lively fruit and fragrance. The wine is meant to be enjoyed relatively young, when the fruit is still at its most expressive.
Ruby red in color with purple highlights, the wine shows intensely fruity notes of cherries and red currants on the nose which fuse very well with the typical sensations of violets that characterize Chianti Classico. The palate is savory with a tasty vein of acidity combined with silky, polished tannins.
90% Sangiovese / 10% Merlot and Syrah
 
 
Inside Antinori:
A Long History with the Land
The mineral-rich soils of the Pèppoli estate have produced fresh, lively fruit since Vallumbrosan monks began making wine in the monastery of Pèppoli in the Middle Ages. In 1985 the Antinori family acquired this historic estate, which lies in the heart of the Chianti Classico region. Since that time, the family has worked to create a wine that is the ideal expression of this unique property.
Antinori Family
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Featured Recipe:
Cantinetta Antinori Veal Stew with Potatoes
The Cantinetta Antinori restaurant located inside the Antinori family's historic residence in Florence excels in creating Tuscan cuisine. This stew is an example of the traditional food served there, and is an ideal dish for early spring, when a chill in the air calls for hearty, warming foods.
Cantinetta Antinori Veal Stew with Potatoes
Ingredients:
For veal stew:
1 kg. veal stewing meat cut into large cubes
2 onions, chopped
1 handful dried porcini mushrooms (soaked in water for 30 minutes and well drained)
2 cups dry red wine
1 cup canned tomatoes
1 Tbsp. chopped mixed sage and rosemary
1 Tbsp. tomato paste
1 Tbsp. chopped basil
1 cup meat stock
6 Tbsp. olive oil
salt and pepper to taste
For potatoes:
6 medium potatoes
1 whole garlic clove
½ cup pork lard or 1 stick butter
1 Tbsp. chopped mixed rosemary and thyme
1 Tbsp. tomato paste
1 cup canned tomatoes
1 cup vegetable broth
salt and pepper to taste
Preparation:
For veal stew:
Heat olive oil in a large saucepan. Add meat cubes, onion, rosemary and sage. Sauté on a brisk flame till the meat turns brown. Add mushrooms and tomato paste. Pour in the red wine and allow to reduce for 4 minutes. Add tomatoes, basil and stock, adjust with salt and pepper. Reduce flame and cook covered on a low flame for about 1 hour 30 minutes.
For potatoes:
In another saucepan, sauté lard or butter with garlic and herbs, add tomato paste and canned tomatoes and then peeled and quartered potatoes. Pour in the broth, adjust with salt and pepper and cook on a medium flame for about 30 minutes.
Wine Recommendation:
Pèppoli Chianti Classico DOCG
 
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