Caldora Montepulciano d’Abruzzo DOC 2021

Ruby red with garnet reflections. Intense, persistent and fruity(red fruits, “marasca”, plum), with hints of vanilla. Full-bodied, tannic and well balanced, intense and quite persistent.

Best served with salami, rich main courses, meat and cheese.

Type: Red Wine
Style: Medium-bodied, Robust
Grape Varietal: Montepulciano
Tastes Like: Comparable to a Zinfandel, with blackberries, cherries, and tobacco, finishing with a smooth, satisfying texture.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 6-8 months in oak
Serving Temperature: 16-18°C

Caldora is a prominent winery in Abruzzo, known for its focus on producing quality wines that reflect the region's tradition and terroir. Their Montepulciano d'Abruzzo is a classic expression of the varietal.

Seafood: Grilled tuna or seafood risotto.
Poultry: Herb-roasted chicken or duck ragu.
Vegetarian: Stuffed eggplant or wild mushroom pasta.
Meat: Lamb stew or beef lasagna.

Pecorino Romano: Firm and salty, enhancing the wine's robustness.
Fontina: Soft and nutty, complementing the wine's depth.
Gorgonzola: Creamy and bold, balancing the wine's structure.
Parmigiano-Reggiano: Aged and savoury, pairing beautifully with the wine.

Wild Mushroom Pasta

Ingredients:

• 300g fettuccine or tagliatelle
• 500g mixed wild mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup white wine
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
2. In a pan, heat olive oil and sauté garlic until fragrant. Add mushrooms and cook until golden.
3. Deglaze the pan with white wine and let it reduce. Stir in reserved pasta water.
4. Toss pasta with the mushroom mixture and Parmesan cheese. Season with salt and pepper.
5. Garnish with fresh parsley and serve warm.

Tip: Enjoy with Caldora Montepulciano d'Abruzzo for a hearty pairing.