Cantine Cellaro "Solea" Merlot Terre Siciliane IGT 2021

Cantine Cellaro "Solea" Merlot Terre Siciliane IGT is a rich and smooth red wine crafted from carefully selected Merlot grapes grown in the sun-kissed vineyards of Sicily. This wine exhibits intense aromas of ripe red berries, plum, and a hint of spice, with soft tannins and a velvety texture. On the palate, it delivers a balanced finish with notes of dark chocolate and vanilla, making it a versatile choice for pairing with hearty dishes or enjoying on its own

Type: Red Wine
Style: Smooth, Velvety
Grape Varietal: Merlot
Tastes Like: Comparable to a Californian Merlot, with ripe red berries, plum, and a touch of vanilla
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGT
Region: Sicily, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for 6-8 months
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Cantine Cellaro is a celebrated Sicilian winery known for its dedication to showcasing local terroir. "Solea" highlights the winery's skill in crafting approachable yet complex wines.

Meat: Perfect with roast lamb, beef stroganoff, or grilled sausages
Pasta: Enjoy with a rich tomato-based pasta such as ragu or lasagne
Vegetarian: Ideal with stuffed mushrooms or eggplant parmigiana
International: Pairs well with Mexican enchiladas or Indian paneer curry

Aged Cheddar: Sharp and tangy, complements the wine’s rich berry flavours
Parmesan: Salty and nutty, enhances the wine’s smooth texture
Fontina: Creamy and mild, pairs beautifully with the wine’s velvety character
Manchego: Semi-hard and slightly nutty, balances the wine’s fruity undertones

Risotto al Vino Rosso e Manzo (Beef and Red Wine Risotto)

This hearty and flavourful risotto, infused with red wine and tender beef, pairs perfectly with the rich and smooth character of Cantine Cellaro "Solea" Merlot Terre Siciliane IGT.

• 300g Arborio rice
• 200g beef mince
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup red wine
• 4 cups beef stock, kept warm
• 50g Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Sauté Beef: Heat olive oil in a large pan over medium heat. Add the beef mince and cook until browned. Remove and set aside.
2. Sauté Aromatics: In the same pan, sauté the onion and garlic until softened.
3. Toast the Rice: Add the Arborio rice to the pan and stir for 2 minutes until lightly toasted.
4. Deglaze with Wine: Pour in the red wine and cook until absorbed, stirring frequently.
5. Add Stock: Gradually add the warm beef stock, one ladle at a time, stirring continuously until absorbed before adding the next. Continue for about 18-20 minutes, until the rice is tender but al dente.
6. Combine and Season: Stir in the cooked beef, butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley and serve immediately.

The rich, savoury flavours of this risotto beautifully complement the fruity and velvety notes of Cantine Cellaro "Solea" Merlot Terre Siciliane IGT.