Apollonio 1870 La Valle Di Cupa 2017

Apollonio 1870 La Valle Di Cupa is a rich and complex red wine from Salento, Italy. Made from Negroamaro and Primitivo, it offers intense aromas of ripe blackberries, cherries, and dark chocolate, with notes of tobacco, vanilla, and spices. The palate is full-bodied and structured, with silky tannins and a long, persistent 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: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Negroamaro, Primitivo
Tastes Like: Blackberries, cherries, dark chocolate, tobacco, vanilla
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Salento, Puglia, Italy
Terroir: Limestone and clay soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

Apollonio 1870 is a historic winery in Puglia, celebrated for producing wines that reflect the rich traditions and terroir of southern Italy. La Valle Di Cupa showcases their dedication to crafting wines of exceptional depth and complexity.

Seafood: Grilled octopus with balsamic glaze or tuna steaks.
Poultry: Roast duck or chicken with red wine sauce.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Beef ragù, lamb shanks, or braised short ribs.

Caciocavallo: Nutty and creamy, balancing the wine's intensity.
Pecorino Romano: Sharp and savoury, enhancing the wine's tannins.
Provolone Piccante: Bold and tangy, complementing the wine's richness.
Parmigiano Reggiano: Salty and umami-forward, matching the wine's structure.

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:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear the shanks until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze the pot with red wine, scraping the bottom to release any browned bits.
4. Return the lamb shanks to the pot. Add beef stock and rosemary. Bring to a boil, then reduce heat and simmer for 2.5–3 hours until the meat is tender.
5. Serve with creamy mashed potatoes or polenta.

Tip: For enhanced flavour, cook the dish a day ahead and reheat before serving.