Antinori Marchese Antinori Chianti Classico Riserva DOCG 2021

Antinori Marchese Antinori Chianti Classico Riserva DOCG is an exquisite and refined red wine from Tuscany, Italy, crafted predominantly from Sangiovese with a small addition of Cabernet Sauvignon. This full-bodied wine offers intense aromas of red cherries, blackberries, and sweet spices, with a velvety palate featuring dark fruit, cocoa, and fine-grained tannins, culminating in a long, elegant 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: Red Wine
Style: Full-bodied, Refined
Grape Varietal: Sangiovese, Cabernet Sauvignon
Tastes Like: Comparable to a premium Bordeaux blend, with notes of dark fruits, cocoa, and sweet spices
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico Riserva DOCG
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: Aged in French and Hungarian oak barrels for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Antinori is a benchmark for Italian winemaking excellence, with over 600 years of history. The Marchese Antinori Chianti Classico Riserva embodies the estate’s commitment to producing wines of exceptional depth, elegance, and ageing potential, highlighting the unique terroir of Tuscany.

Seafood: Grilled tuna or swordfish with a balsamic glaze.
Poultry: Roasted duck with cherry sauce or herb-roasted chicken.
Vegetarian: Truffle risotto or eggplant parmigiana.
Meat: Bistecca alla Fiorentina, braised short ribs, or lamb shanks.

Pecorino Toscano: Nutty and savoury, enhancing the wine’s richness.
Aged Parmigiano Reggiano: Umami-rich and bold, complementing the wine’s depth.
Fontina: Creamy and mild, balancing the wine’s structure.
Gorgonzola Piccante: Tangy and bold, pairing perfectly with the wine’s intensity.

Risotto al Tartufo (Truffle Risotto)

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable stock, heated
• 1/2 cup white wine
• 2 tbsp truffle oil
• 50g grated Parmigiano Reggiano
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a pan over medium heat. Sauté the onion and garlic until softened.
2. Add the rice and toast for 2 minutes, stirring frequently. Deglaze with white wine and stir until absorbed.
3. Add the stock one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more.
4. Once the rice is creamy and al dente, remove from heat and stir in truffle oil and Parmigiano Reggiano. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley and an extra drizzle of truffle oil if desired.

Tip: Pair with a glass of Marchese Antinori Chianti Classico Riserva for a luxurious dining experience.