Monte Tondo Soave Classico DOC 2021

Monte Tondo Soave Classico DOC is a crisp, mineral-driven white wine crafted from the Garganega grape in Veneto. Comparable to Pinot Grigio, it offers refreshing notes of lemon, white peach, and a subtle hint of almond. Grown on volcanic and limestone soils, it is aged in stainless steel to preserve its vibrant character, showcasing remarkable freshness and finesse.

*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: Crisp, Mineral
Grape Varietal: Garganega
Tastes Like: Comparable to a Pinot Grigio, with lemon, white peach, and almond.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Volcanic and limestone soils
Aging: Stainless steel to maintain freshness
Serving Temperature: 8-10°C

Monte Tondo is a family-run winery dedicated to showcasing the unique character of the Soave region. Their wines are crafted with care, focusing on purity and expression of the terroir.

Seafood: Grilled calamari, oysters, or baked salmon.
Poultry: Lemon roast chicken or turkey cutlets.
Vegetarian: Spinach quiche or caprese salad.
Meat: Prosciutto-wrapped melon or pork medallions.

Asiago: Creamy and mild, complementing the wine's citrus notes.
Ricotta: Light and fresh, balancing the wine's acidity.
Mozzarella: Soft and milky, enhancing the wine's minerality.
Grana Padano: Nutty and aged, adding complexity to the pairing.

Baccalà Mantecato (Creamed Salted Cod)

Ingredients

• 500g salted cod (baccalà), soaked for 48 hours with regular water changes
• 200 ml extra virgin olive oil
• 2 garlic cloves, thinly sliced
• Juice of 1 lemon
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
• A few toasted almond slices (optional, for garnish)

Instructions

1. Drain the salted cod and remove any skin, then place in a saucepan with fresh water. Poach gently for 20-30 minutes until the fish is tender.
2. Remove the cod from the water and allow it to cool slightly before discarding any bones.
3. Transfer the cod to a food processor or a bowl and add the garlic and lemon juice. Blend until smooth.
4. Slowly drizzle in the olive oil while processing, creating a light, emulsified texture.
5. Season with freshly ground black pepper and adjust the lemon juice if needed.
6. Spoon the creamy mixture into a serving dish and garnish with chopped parsley and toasted almond slices, if using.
7. Serve with toasted sourdough or soft polenta to complete the dish.

Enjoy this traditional baccalà mantecato alongside your Monte Tondo Soave Classico DOC for a truly refreshing taste of Veneto.