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Caldora Colle “Yume” Tre Autoctoni DOC NV

Caldora Colle “Yume” Tre Autoctoni DOC NV

$95.00 AUD
$95.00 AUD
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Varietal
Region
Winery
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Description

It presents a fruity aroma reminiscent of cherry, plum and currants, with nuances of tobacco and toast. In the mouth it has great structure, is soft and rich in velvety tannins, very persistent, with a long finish and notes of vanilla and chocolate.

Wine Details

Type: Red Wine
Style: Rich, Bold
Grape Varietal: Montepulciano, Primitivo, Sangiovese
Tastes Like: Comparable to a Southern Rhone blend, with black cherries, dark plums, and sweet spices, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Winery

Caldora is a dynamic winery in Abruzzo, committed to showcasing the potential of indigenous varietals. Their "Yume" Tre Autoctoni is a testament to their passion for blending traditional grapes.

Food Pairings

Seafood: Grilled octopus or tuna steak with herbs.
Poultry: Chicken Marsala or roast duck.
Vegetarian: Eggplant caponata or mushroom polenta.
Meat: Braised beef cheeks or lamb ragu.

Cheese Pairings

Parmigiano-Reggiano: Nutty and aged, enhancing the wine's richness.
Pecorino Romano: Salty and robust, balancing the wine's boldness.
Fontina: Creamy and smooth, pairing beautifully with the wine.
Gorgonzola Piccante: Bold and tangy, offering a luxurious contrast.

Recipe

Eggplant Caponata

Ingredients:

  • 2 large eggplants, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 cups diced tomatoes
  • 1/4 cup capers
  • 1/4 cup green olives, sliced
  • 2 tbsp red wine vinegar
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Instructions:

  1. Heat olive oil in a large pan and sauté eggplant until golden. Remove and set aside.
  2. Sauté onion and garlic in the same pan until softened. Add tomatoes, capers, and olives.
  3. Return eggplant to the pan and stir in red wine vinegar. Simmer for 15 minutes.
  4. Season with salt, pepper, and garnish with fresh basil. Serve warm or at room temperature.

Tip: Pair with Caldora Colle "Yume" Tre Autoctoni for a delightful Italian experience.

Tags: Abruzzo, Italy, Medium-bodied-red-wine, Montepulciano

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