Antinori Tenuta Guado al Tasso Vermentino DOC 2021

Antinori Tenuta Guado al Tasso Vermentino DOC is a crisp and aromatic white wine from Tuscany, Italy. Made from 100% Vermentino, it showcases aromas of citrus, white flowers, and green apple, with subtle notes of Mediterranean herbs. The palate is light-bodied with vibrant acidity, a silky texture, and a refreshing, mineral-driven 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: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Vermentino
Tastes Like: Comparable to a Sauvignon Blanc, with zesty lime, green apple, and floral hints, finishing with refreshing minerality and a clean finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Sandy and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Antinori's Tenuta Guado al Tasso estate in Bolgheri is renowned for producing elegant and terroir-driven wines. Their Vermentino DOC is a vibrant and refreshing expression of the Mediterranean coastal climate.

Seafood: Grilled prawns, lemon-butter lobster, or baked cod.
Poultry: Lemon-herb chicken or turkey breast.
Vegetarian: Asparagus risotto or zucchini fritters.
Meat: Light pork dishes or veal scallopini.

Ricotta: Light and creamy, enhancing the wine's minerality.
Goat Cheese: Fresh and tangy, complementing the wine's crispness.
Pecorino: Salty and nutty, pairing beautifully with the wine.
Feta: Tangy and crumbly, balancing the wine's acidity.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in chopped asparagus.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.
6. Serve warm, garnished with additional Parmesan.

Tip: Add a drizzle of truffle oil for extra indulgence.