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

Polpette al Sugo (Sicilian Meatballs in Tomato Sauce)

Ingredients:

• 400g beef and pork mince (mixed)
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated pecorino or parmesan
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 700g passata or crushed tomatoes
• 1 tsp dried oregano
• Fresh basil, to finish

Instructions:

1. In a bowl, combine mince, egg, breadcrumbs, cheese, parsley, garlic, salt, and pepper. Mix and form small meatballs.
2. Heat olive oil in a pan and brown the meatballs on all sides. Remove and set aside.
3. In the same pan, sauté the onion until soft. Add the passata, oregano, salt, and pepper. Simmer for 5 minutes.
4. Return the meatballs to the sauce, cover, and cook on low for 20–25 minutes until tender.
5. Finish with fresh basil and serve with crusty bread or over pasta.

Pair with Cantine Cellaro “Solea” Merlot Terre Siciliane IGT - the ripe red berries, plum and soft tannins match the savoury tomato, herbs, and pork-beef richness.