Apollonio 1870 Elfo Negroamaro 2021

Apollonio 1870 Elfo Negroamaro is a bold and vibrant red wine from Puglia, Italy, crafted from 100% Negroamaro grapes. This medium to full-bodied wine offers enticing aromas of blackberries, plums, and Mediterranean herbs, with a rich palate showcasing dark fruits, cocoa, and a touch of spice, balanced by soft tannins and a smooth 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: Medium-bodied, Fruity
Grape Varietal: Negroamaro
Tastes Like: Comparable to a light Merlot, with ripe red berries, cherries, and hints of spice
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Salento IGP
Region: Puglia, Italy
Terroir: Clay and sandy soils
Aging: Stainless steel tanks to preserve freshness
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Apollonio 1870 is one of Puglia's most renowned wineries, celebrated for its meticulous approach to winemaking. Elfo Negroamaro captures the essence of the region's indigenous grape variety, delivering a wine of great character and depth.

Seafood: Grilled swordfish or tuna with Mediterranean spices.
Poultry: Roast turkey or chicken with rosemary potatoes.
Vegetarian: Eggplant parmigiana or lentil stew.
Meat: Lamb kebabs, beef lasagna, or pork ribs.

Pecorino Romano: Salty and sharp, complementing the wine's intensity.
Provolone Piccante: 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.

Parmigiana di Melanzane (Eggplant Parmigiana)

Ingredients:

• 2 large eggplants, sliced
• 2 cups tomato passata
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C. Brush eggplant slices with olive oil and grill until tender.
2. In a baking dish, layer grilled eggplant, tomato passata, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, finishing with a cheese layer.
3. Sprinkle oregano over the top and bake for 25–30 minutes until bubbling and golden.
4. Let rest for 10 minutes before serving.

Tip: Add fresh basil leaves between layers for extra flavour.