Cantine Cellaro 'Micina' Nerello Mascalese IGP 2021

Cantine Cellaro 'Micina' Nerello Mascalese IGP is a captivating Sicilian red, offering notes of ripe cherries, wild herbs, and a hint of smoky minerality. Medium-bodied with velvety tannins, this wine is both elegant and complex, reflecting the volcanic soils of Sicily.

*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, Bold
Grape Varietal: Nerello Mascalese
Tastes Like: Comparable to a bold Syrah, with red fruits, hints of spice, and a balsamic note
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGP
Region: Sicily, Italy
Terroir: Volcanic soils with a Mediterranean climate
Aging: Aged in barriques following malolactic fermentation
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Cantine Cellaro is a prominent Sicilian winery renowned for its dedication to producing wines that reflect the region’s unique terroir. Located in Sambuca di Sicilia, the winery combines traditional techniques with modern innovations to craft expressive wines. The “Micina” range celebrates the boldness and complexity of native Sicilian grapes, with this Nerello Mascalese capturing the essence of the island’s volcanic soils and Mediterranean climate.

Meat: Perfect with slow-cooked boar in Sicilian sauce, roast lamb, or beef stew
Pasta: Complements rich tomato-based sauces like ragù or lasagne
Vegetarian: Enjoy with wild mushroom risotto or eggplant parmigiana
International: Pairs well with Moroccan lamb tagine or smoky Mexican mole

Pecorino: Salty and nutty, enhances the wine’s earthy notes
Aged Gouda: Rich and caramelised, complements the wine’s dark fruit flavours
Parmigiano-Reggiano: Hard and savoury, balances the wine’s structure
Smoked Cheddar: Smoky and tangy, pairs beautifully with the wine’s boldness

Cinghiale al Sugo Siciliano (Boar in Sicilian Sauce)

This traditional Sicilian dish features tender boar slow-cooked with tomatoes, aromatic herbs, and spices, making it a perfect pairing for the bold and complex Cantine Cellaro “Micina” Nerello Mascalese IGP.

• 1kg boar meat, diced (or substitute with beef or lamb)
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 400g canned tomatoes
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• Salt and pepper, to taste

1. Brown the Meat: Heat olive oil in a large pot over medium heat. Add the boar meat and brown on all sides. Remove and set aside.
2. Sauté Aromatics: In the same pot, sauté the onion and garlic until softened and fragrant.
3. Deglaze with Wine: Stir in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.
4. Add Tomatoes and Herbs: Stir in the canned tomatoes, tomato paste, rosemary, thyme, bay leaf, salt, and pepper. Return the meat to the pot.
5. Simmer: Cover and simmer on low heat for 2-3 hours, stirring occasionally, until the meat is tender and the sauce is thickened.
6. Serve: Remove the bay leaf and serve with polenta, crusty bread, or pasta.

The rich, aromatic flavours of this dish beautifully enhance the bold fruit, spice, and balsamic notes of Cantine Cellaro “Micina” Nerello Mascalese IGP, creating a truly indulgent pairing.