Cantine Cellaro 'Lumà' Nero d'Avola Syrah DOC 2020

Cantine Cellaro 'Lumà' Nero d'Avola Syrah DOC is a bold Sicilian red with flavors of dark berries, licorice, and spices. It is rich and velvety, with a long finish.

*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: Full-bodied, Velvety
Grape Varietal: Nero d'Avola, Syrah
Tastes Like: Comparable to a bold Shiraz with Mediterranean flair, featuring dark fruits, spice, and earthy undertones.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Sunny, coastal vineyards with calcareous soils
Aging: Aged in oak barrels for 6 months
Serving Temperature: 16-18°C

Cantine Cellaro is renowned for crafting wines that celebrate Sicily's vibrant terroir and indigenous grape varieties. The "Lumà" series exemplifies the winery's dedication to quality and innovation, offering wines that captivate with their elegance and depth.

Seafood: Grilled swordfish or seared tuna steaks.
Poultry: Duck breast with a cherry reduction or roasted chicken with Mediterranean herbs.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Lamb chops or braised beef cheeks.

Caciocavallo: Mild and creamy, complementing the wine's fruitiness.
Pecorino Romano: Sharp and salty, balancing the wine's richness.
Asiago: Nutty and savoury, enhancing the wine's complexity.
Provolone: Slightly tangy, pairing beautifully with the wine's smooth texture.

Caponata Siciliana (Sicilian Sweet and Sour Eggplant Stew)

This classic Sicilian dish of slow-cooked eggplant, tomatoes, olives, and capers in a sweet and sour sauce is packed with bold Mediterranean flavours. Its balance of acidity, sweetness, and savoury depth pairs beautifully with the dark fruit and spice of this Nero d'Avola-Syrah.

• 2 large eggplants, diced into 2cm cubes
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 400g canned whole tomatoes, crushed
• 2 tbsp tomato paste
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 50g green olives, pitted and halved
• 1 tbsp capers, rinsed
• Salt and freshly ground black pepper, to taste
• Handful of fresh basil leaves, for garnish
• Toasted bread, for serving

1. Salt the Eggplant: Place the diced eggplant in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Sauté the Vegetables: Heat 2 tbsp olive oil in a large pan over medium heat. Add the eggplant and cook until golden and tender. Remove and set aside.
3. Cook the Base: In the same pan, add the remaining olive oil and sauté the onion, celery, and garlic until soft.
4. Add the Tomatoes: Stir in the crushed tomatoes and tomato paste. Simmer for 10 minutes.
5. Balance the Flavours: Add the cooked eggplant, olives, capers, red wine vinegar, and sugar. Stir well and let simmer for another 10 minutes until the flavours meld.
6. Season and Rest: Adjust salt and pepper to taste. Let the caponata rest for at least 30 minutes before serving (or overnight for enhanced flavour).
7. Serve: Garnish with fresh basil and serve at room temperature with toasted bread.

The dark fruit, spice, and earthy undertones of this Nero d'Avola-Syrah enhance the sweet and sour complexity of caponata, making for a rich and deeply satisfying pairing.