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Apollonio 1870 Divoto DOP Riserva 2012
Apollonio 1870 Divoto DOP Riserva 2012
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Description
Description
Apollonio 1870 Divoto DOP Riserva is a bold and luxurious red wine from Salento, Italy, crafted from a blend of Negroamaro and Montepulciano grapes. This full-bodied wine boasts intense aromas of black cherries, dried figs, and tobacco, with a layered palate featuring dark chocolate, spice, and hints of vanilla, balanced by velvety tannins and a long, elegant 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.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Negroamaro, Primitivo
Tastes Like: Comparable to a bold Cabernet Sauvignon, with blackberries, dried plums, and sweet spices
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Salento DOP
Region: Puglia, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for 24 months
Serving Temperature: 18℃ – Serve at room temperature
Winery
Winery
Apollonio 1870 is a prestigious winery in southern Italy, renowned for crafting wines that reflect the rich heritage and character of Puglia. Divoto DOP Riserva is a signature expression of their dedication to quality and tradition.
Food Pairings
Food Pairings
Seafood: Grilled swordfish with caponata.
Poultry: Duck breast with cherry sauce or turkey with cranberry glaze.
Vegetarian: Eggplant parmigiana or mushroom lasagna.
Meat: Braised lamb shanks, beef short ribs, or venison stew.
Cheese Pairings
Cheese Pairings
Pecorino Romano: Salty and sharp, complementing the wine's intensity.
Aged Provolone: Bold and savoury, enhancing the wine's depth.
Parmigiano Reggiano: Nutty and umami-rich, pairing beautifully with the wine.
Gorgonzola Dolce: Creamy and tangy, offering a delightful contrast.
Recipe
Recipe
Stinco di Agnello Brasato (Braised Lamb Shanks)
Ingredients:
- 4 lamb shanks
- 2 cups red wine
- 2 cups beef stock
- 2 onions, chopped
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 sprigs rosemary
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear the shanks until browned. Remove and set aside.
- Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
- Deglaze with red wine, scraping the bottom of the pot. Add beef stock and rosemary, and return the lamb shanks to the pot.
- Cover and simmer on low heat for 2.5–3 hours until the meat is tender.
- Serve with creamy mashed potatoes or polenta.
Tip: For a richer flavour, prepare the dish a day ahead and reheat before serving.
