Antinori Santa Cristina Toscana IGT 2020

Antinori Santa Cristina Toscana IGT is a versatile and fruit-forward red wine from Tuscany, Italy. Made from a blend of Sangiovese and Merlot, it offers aromas of ripe cherries, plums, and red berries, with hints of spice and vanilla. The palate is medium-bodied with soft tannins, lively acidity, and a smooth, fruity 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: Medium-bodied, Soft
Grape Varietal: Sangiovese, Merlot
Tastes Like: Comparable to a smooth Malbec, with notes of plums, red cherries, and soft spices, with a gentle, lingering finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and silt soils
Aging: 8 months in oak
Serving Temperature: 16-18°C

Antinori is a globally recognised name in Italian winemaking, blending centuries of tradition with modern techniques. Santa Cristina Toscana is a vibrant and approachable expression of Tuscany's rich winemaking heritage.

Seafood: Grilled swordfish or tuna with tomato salsa.
Poultry: Roast chicken with rosemary or duck breast with orange glaze.
Vegetarian: Roasted vegetable lasagna or wild mushroom risotto.
Meat: Pork chops, lamb ragu, or beef meatballs.

Pecorino Toscano: Savoury and nutty, enhancing the wine's character.
Fontina: Mild and creamy, balancing the wine's fruitiness.
Ricotta Salata: Light and salty, pairing beautifully with the wine's acidity.
Parmigiano Reggiano: Umami-rich and nutty, complementing the wine's depth.

Beef Meatballs in Tomato Sauce

Ingredients:

• 500g ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 cups tomato passata
• 1/2 cup onion, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a bowl, mix ground beef, breadcrumbs, egg, garlic, Parmesan, salt, and pepper. Form into small meatballs.
2. Heat olive oil in a pan and sear the meatballs until browned. Remove and set aside.
3. Sauté onion in the same pan until softened. Add tomato passata and simmer for 5 minutes.
4. Return meatballs to the pan and cook in the sauce for 10–12 minutes.
5. Serve warm, garnished with fresh basil. Pair with crusty bread or spaghetti.

Tip: Add a pinch of chilli flakes for extra heat.