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Cantine Cellaro Due Lune Nerello Mascalese-Nero D’Avola 2020

Cantine Cellaro Due Lune Nerello Mascalese-Nero D’Avola 2020

Regular price $60.00 AUD
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Varietal
Region
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Description

Cantine Cellaro Due Lune Nerello Mascalese-Nero d’Avola is a bold and full-bodied red wine from Sicily, Italy. This harmonious blend offers aromas of ripe blackberries, plums, and wildflowers, with hints of spice and toasted oak. The palate is rich and velvety, featuring smooth tannins, balanced acidity, and a long, satisfying finish, embodying the essence of Sicilian winemaking.

*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: Medium-bodied, Velvety
Grape Varietal: Nerello Mascalese, Nero D'Avola
Tastes Like: Comparable to a Merlot, with red berries, black cherries, and spice, finishing with soft tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic and sandy soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Winery

Due Lune is a winery dedicated to celebrating the indigenous varietals of Sicily. This blend of Nerello Mascalese and Nero D'Avola highlights the island's rich history and vibrant terroir.

Food Pairings

Seafood: Tuna steaks or seafood paella.
Poultry: Duck breast or herb-roasted chicken.
Vegetarian: Caponata or eggplant parmigiana.
Meat: Grilled lamb chops or beef ragu.

Cheese Pairings

Pecorino: Salty and firm, balancing the wine's richness.
Caciocavallo: Mild and smooth, complementing the wine's structure.
Fontina: Soft and creamy, enhancing the wine's depth.
Parmigiano-Reggiano: Aged and nutty, pairing beautifully with the wine.

Recipe

Caponata (Sicilian Eggplant Stew)

Ingredients:

  • 2 large eggplants, diced
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 1/4 cup olive oil
  • 2 cups diced tomatoes
  • 2 tbsp 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 pan and sauté eggplants, onions, and celery until softened.
  2. Add tomatoes, capers, olives, and vinegar. Simmer for 15 minutes.
  3. Season with salt and pepper, and garnish with fresh basil. Serve warm or at room temperature.

Tip: Pair with Due Lune Nerello Mascalese-Nero D'Avola for a delicious Sicilian experience.

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