• Caldora Colle “Yume” Tre Autoctoni DOC NV - DiVino.com.au
1 2

DiVino.com.au

Caldora Colle 'Yume' Tre Autoctoni DOC NV

Caldora Colle 'Yume' Tre Autoctoni DOC NV

$95.00 AUD
$95.00 AUD
Sale Sold out
Tax included.
Varietal
Region
Winery
View full details

Description

Caldora Colle 'Yume' Tre Autoctoni DOC NV blends Montepulciano, Primitivo, and Sangiovese, offering aromas of red berries, spices, and chocolate with a rich palate.

*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

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

SMALL QUALITY PRODUCERS

We are not a mass supermarket chain with phantom wine brands. We stock only quality wine that you won't find in the bottleshop.

LOVE IT OR
WE'LL REPLACE IT

We pride ourselves on giving you exceptional wine. So if you don't like a bottle, we'll gladly replace it with one you will love.

HEADACHE FREE

We only work with winemakers that don't add unnecessary sulphites, chemicals or additives. So you can enjoy quality wine, headache free.