Apollonio 1870 Verdeca Salento IGP 2022

Apollonio 1870 Verdeca Salento IGP is a refreshing and aromatic white wine that perfectly captures the character of the Salento region. This Verdeca delights the senses with aromas of green apple, ripe pear, and subtle floral notes, complemented by hints of fresh herbs. On the palate, it offers a light, crisp body with a balanced acidity that leads to a mineral-driven finish. Its vibrant profile and elegant texture make it a versatile wine, ideal for pairing with seafood and light dishes, bringing the Mediterranean’s spirit into every glass.

*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: Light-bodied, Refreshing
Grape Varietal: Verdeca
Tastes Like: Comparable to a Sauvignon Blanc, with citrus zest, green apple, and wild herbs, finishing with crisp minerality.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Sandy and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Apollonio 1870 is a historic winery in Puglia, celebrated for its dedication to crafting expressive wines that honour local varietals. Their Verdeca Salento showcases the vibrant character of the region's white wines.

Seafood: Grilled calamari or seafood ceviche.
Poultry: Lemon herb chicken or turkey breast.
Vegetarian: Asparagus salad or Caprese with burrata.
Meat: Pork tenderloin or veal scallopini with lemon sauce.

Feta: Salty and tangy, enhancing the wine's crispness.
Ricotta: Creamy and mild, complementing the wine's freshness.
Brie: Soft and buttery, balancing the wine's acidity.
Goat Cheese: Tangy and fresh, pairing perfectly with the wine.

Carpaccio di Trota agli Agrumi (Citrus-Marinated Trout Carpaccio)

Ingredients:

• 300g fresh trout fillets, skin removed and very thinly sliced
• Juice of 1 lemon
• Juice of 1 lime
• 1 small passionfruit, pulp scooped out (optional)
• 2 tbsp extra virgin olive oil
• A handful of fresh rocket (rucola)
• Optional: a few capers and thinly sliced red onion for garnish

Instructions:

1. Arrange the thinly sliced trout evenly on a chilled serving plate.
2. In a small bowl, whisk together the lemon juice, lime juice, and extra virgin olive oil. Season with sea salt and freshly ground black pepper.
3. Drizzle the citrus dressing over the trout slices. If using, scatter the passionfruit pulp on top for an extra burst of tropical flavour.
4. Garnish with fresh rocket leaves and add a few capers & thinly sliced red onion for additional texture and zest.