Cantine Cellaro "Lumà" Grillo Terre Siciliane DOC 2021

Cantine Cellaro "Lumà" Grillo Terre Siciliane DOC is a crisp and aromatic white wine from Sicily, Italy. Made from 100% Grillo grapes, it features notes of citrus, green apple, and tropical fruits, with hints of jasmine and a mineral-driven finish. The palate is fresh and lively, with a perfect balance of fruit and acidity.

*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: White Wine
Style: Crisp, Aromatic
Grape Varietal: Grillo
Tastes Like: Sauvignon Blanc's zesty freshness and Pinot Grigio's approachable lightness, with an added Mediterranean character
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Coastal vineyards with sandy and limestone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C

Cantine Cellaro, based in Sicily, is renowned for producing wines that capture the island's vibrant terroir. "Lumà" Grillo highlights their commitment to crafting expressive and elegant wines from indigenous grape varieties.

Seafood: Grilled prawns, calamari, or baked white fish.
Poultry: Lemon and herb roast chicken or turkey breast.
Vegetarian: Caprese salad or vegetable stir-fry.
Meat: Pork medallions or veal schnitzel.

Ricotta: Soft and creamy, complementing the wine's freshness.
Fior di Latte: Delicate and mild, enhancing the wine's aromatics.
Asiago: Nutty and savoury, pairing well with the wine's acidity.
Burrata: Creamy and rich, balancing the wine's crispness.

Spaghetti al Limone e Gamberi (Lemon and Prawn Spaghetti)

This vibrant and zesty pasta dish combines prawns with bright lemon flavours, perfectly mirroring a wine’s citrus notes and mineral-driven finish, transporting you straight to Sicily.

Ingredients (Serves 4):

• 400g spaghetti
• 300g prawns (peeled and deveined)
• 2 lemons (zest and juice)
• 2 garlic cloves (minced)
• 4 tbsp extra virgin olive oil
• 1 small bunch of parsley (chopped)
• Salt and pepper, to taste
• Optional: A pinch of red pepper flakes

Instructions:

1. Cook the Spaghetti: In a large pot, cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. Sauté Garlic: In a large pan, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
3. Cook Prawns: Add the prawns to the pan and cook for 2–3 minutes until pink and cooked through. Season with salt, pepper, and red pepper flakes (if using).
4. Add Lemon: Reduce the heat to low. Stir in the lemon juice and zest, then add the drained pasta to the pan with the prawns.
5. Create Sauce: Gradually add reserved pasta water as needed to create a silky sauce that coats the pasta.
6. Finish and Serve: Sprinkle with fresh parsley, toss again, and serve immediately.

The bright lemony flavours in this dish complement the wine’s citrus notes, while the prawns and olive oil highlight its mineral-driven finish. An ideal pairing for a crisp Sauvignon Blanc or an elegant Italian white.