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This is very nice Italian styled white wine using the classic French white wine grape, Chardonnay. At about $550 it's an excellent value.
The Chardonnay grapes used in this wine come from the Castello Della Sala vineyards that are 656 to 1,312 above sea level. This medium bodied wine has a pale golden color and lively fresh bouquet. It is lighter and more delicate than inexpensive New World Chardonnays. The wine has some of the classic Chardonnay butter, cream and vanilla flavors and also a tart citrus flavor. Enjoy this wine with Italian pasta and risotto dishes including Angle Hair with White Wine and Vegetable Sauce, Spaghetti Carbonara and Squid Risotto. This wine also matches nicely with Shanghainese seafood dishes like Shanghai Steamed Crab, Quick Fired Shrimp and Cold Jellyfish. Serve this wine chilled, about 10~12 ℃.
26 generations of the Antinori family have been producing wines in the Tuscany region since 1385. Today, Antinori is probably the best-known Italian wine maker. They offer a wide range of wines from inexpensive good drinking wines to some of the world's greatest wines.
John H. Isacs
The Chardonnay grapes used in this wine come from the Castello Della Sala vineyards that are 656 to 1,312 above sea level. This medium bodied wine has a pale golden color and lively fresh bouquet. It is lighter and more delicate than inexpensive New World Chardonnays. The wine has some of the classic Chardonnay butter, cream and vanilla flavors and also a tart citrus flavor. Enjoy this wine with Italian pasta and risotto dishes including Angle Hair with White Wine and Vegetable Sauce, Spaghetti Carbonara and Squid Risotto. This wine also matches nicely with Shanghainese seafood dishes like Shanghai Steamed Crab, Quick Fired Shrimp and Cold Jellyfish. Serve this wine chilled, about 10~12 ℃.
26 generations of the Antinori family have been producing wines in the Tuscany region since 1385. Today, Antinori is probably the best-known Italian wine maker. They offer a wide range of wines from inexpensive good drinking wines to some of the world's greatest wines.
John H. Isacs
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