Antinori Tenuta Guado al Tasso Vermentino DOC 2024

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: Medium-bodied, Aromatic
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.

Cacciucco di Polpo (Tuscan Octopus Stew)

Ingredients:

• 600 g octopus, cleaned and cut into bite-sized pieces
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small red chilli, finely chopped (optional)
• 250 g cherry tomatoes, halved
• 150 ml dry white wine
• 200 ml fish stock or water
• 1 tbsp tomato paste
• Fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Rustic Tuscan bread, toasted, to serve

Instructions:

1. Heat olive oil in a large pan over medium heat. Add garlic and chilli, cooking until fragrant.
2. Add the octopus pieces and sauté for 3-4 minutes until lightly coloured.
3. Pour in the white wine, allow the alcohol to evaporate for 2 minutes, then stir in cherry tomatoes and tomato paste.
4. Add the fish stock, season with salt and pepper, and simmer gently for 35-40 minutes, or until the octopus is tender and the sauce has thickened.
5. Sprinkle with fresh parsley before serving.
6. Ladle into bowls over toasted Tuscan bread for a rustic finish.
7. This coastal Tuscan dish pairs beautifully with Antinori Tenuta Guado al Tasso Vermentino - the wine’s crisp citrus, floral notes, and saline minerality enhance the ocean flavours and balance the rich tomato base.