Cantine Cellaro Due Lune Nerello Mascalese-Nero D’Avola 2021

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.

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

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.

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.

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.

Pasta alla Norma (Sicilian Eggplant & Tomato Pasta)

Ingredients:

• 400g rigatoni or penne
• 2 medium eggplants, diced
• 3 tbsp olive oil (plus extra for frying)
• 2 garlic cloves, sliced
• 400g crushed tomatoes (or passata)
• 1 small bunch fresh basil, torn
• 80g ricotta salata, grated or shaved
• Salt and pepper, to taste

Instructions:

1. Sprinkle the diced eggplant with salt and set aside for 20 minutes to draw out any bitterness. Rinse and pat dry.
2. Heat olive oil in a large pan and fry the eggplant in batches until golden and soft. Remove and drain on paper towel.
3. In the same pan, add a little more olive oil and sauté the sliced garlic until fragrant. Add the crushed tomatoes, season with salt and pepper, and simmer for 15 minutes.
4. Stir half of the torn basil into the tomato sauce, then return the fried eggplant to the pan and toss gently.
5. Cook the pasta in salted boiling water until al dente. Drain, reserving a little pasta water.
6. Add the pasta to the sauce and toss to coat, adding a splash of pasta water if needed to loosen.
7. Serve topped with ricotta salata and the remaining basil.
8. Pair with Cantine Cellaro Due Lune Nerello Mascalese-Nero D’Avola for a lush, regional Sicilian match.