Cantine Cellaro "Solea" Merlot Terre Siciliane IGT 2023

Cantine Cellaro “Solea” Merlot Terre Siciliane IGT is a generous and sun-drenched Sicilian red that showcases Merlot through a distinctly Mediterranean lens.

Grown in Sicily’s warm, well-exposed vineyards, the grapes benefit from intense sunshine balanced by cooling coastal influences. The soils and climate allow for full phenolic ripeness while preserving freshness - delivering a Merlot that is plush yet structured. After temperature-controlled fermentation, the wine sees a period of oak ageing to enhance depth and roundness.

Rich yet easy to enjoy, this is modern Sicilian Merlot with warmth and polish. Perfect with grilled meats, hearty pasta dishes or aged cheeses.

*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: 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.