Antinori Tenuta Guado al Tasso Vermentino DOC 2025

Antinori Tenuta Guado al Tasso Vermentino DOC is a coastal Tuscan white from the Bolgheri appellation.

Vermentino is a variety of the western Mediterranean, known as Rolle in Provence and Vermentinu in Corsica, and it does its best work within reach of the sea. Bolgheri is far better known for its Bordeaux blends, but the DOC provides for whites as well, and Vermentino is the variety the appellation has settled on. At Guado al Tasso it is grown on free draining sandy and alluvial soils in the amphitheatre of hills behind the coast, where sea breezes keep the vineyards cool and the nights are milder than inland Tuscany. Fermentation is carried out cool in stainless steel with no oak, followed by a short period on lees.

Serve well chilled at around 10°C with grilled fish, raw seafood, or a salad of tomato and basil; it is at its best in the year or two after release.

*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, Fresh, Saline
Grape Varietal: Vermentino
Tastes Like: Comparable to a crisp Sauvignon Blanc, but with more texture and a saline, Mediterranean finish
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Bolgheri DOC
Region: Bolgheri, Tuscany, Italy
Terroir: Free draining sandy and alluvial soils in the hills behind the coast, cooled by sea breezes
Aging: Cool fermentation in stainless steel with no oak, followed by a short period on lees
Serving Temperature: 10℃ – Serve well chilled

Guado al Tasso is the Antinori estate in the Bolgheri appellation on the Tuscan coast, set in an amphitheatre of low hills behind the sea. The estate is far better known for its Bordeaux blends, but the DOC provides for whites as well, and Vermentino is the variety the appellation has settled on.

Vermentino is a grape of the western Mediterranean, known as Rolle in Provence and Vermentinu in Corsica, and it does its best work within reach of the sea. At Guado al Tasso it is grown on free draining sandy and alluvial soils where sea breezes keep the vineyards cool and the nights are milder than inland Tuscany. Fermentation is carried out cool in stainless steel with no oak, followed by a short period on lees, preserving the variety’s freshness and saline character.

Seafood: Perfect with raw seafood, prawns, oysters or grilled calamari
Fish: Excellent with red mullet, sea bass or baked snapper
Pasta: Pairs beautifully with spaghetti alle vongole or seafood linguine
Vegetarian: Ideal with tomato and basil salad, grilled vegetables or bruschetta

Pecorino Toscano Fresco: Young and mild, complementing the wine’s freshness
Mozzarella di Bufala: Soft and milky, pairing naturally with its light structure
Caprino: Bright and tangy, balanced by the wine’s citrus lift
Fresh Ricotta: Light and creamy, working beautifully with its delicate character

Triglie alla Livornese (Livornese Red Mullet in Tomato)

Ingredients (Serves 4):

• 8 small red mullet, scaled and cleaned
• 400g ripe tomatoes, peeled and chopped
• 3 garlic cloves, thinly sliced
• 4 tbsp extra virgin olive oil
• Small bunch flat-leaf parsley, chopped
• 1 small dried chilli, crumbled
• Plain flour, for dusting
• Salt and cracked black pepper
• Grilled bread, to serve

Instructions:

1. Pat the mullet dry and dust lightly with flour, shaking off the excess.
2. Heat half the olive oil in a wide pan and fry the fish briefly on both sides until just coloured. Lift out and set aside.
3. Add the remaining oil, the garlic and the crumbled chilli, cooking gently until fragrant.
4. Add the chopped tomatoes and season, then simmer for 15 minutes until thickened.
5. Return the mullet to the pan, spooning the sauce over them.
6. Cook gently for a further 5–6 minutes until the fish is just done and comes away from the bone.
7. Scatter with parsley and serve warm with grilled bread.

The signature fish dish of the Tuscan coast, Triglie alla Livornese sits naturally with Guado al Tasso Vermentino. The wine’s saline freshness and citrus lift balance the sweetness of the tomato, while its texture and gentle weight hold up against the delicate but flavourful mullet.