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Cantine Pra Valpolicella 'La Morandina' DOC 2019
Cantine Pra Valpolicella 'La Morandina' DOC 2019
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Description
Description
Cantine Pra Valpolicella 'La Morandina' DOC is a lively and elegant red wine from Veneto, Italy. Made primarily from Corvina and Corvinone, it offers aromas of red cherries, raspberries, and hints of spices and herbs. The palate is medium-bodied with fresh acidity, silky tannins, and a clean, mineral-driven 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.
Wine Details
Wine Details
Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Corvina, Rondinella
Tastes Like: Comparable to a young Pinot Noir, with vibrant cherry, raspberry, and violet notes, balanced by a soft, fresh acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Limestone and clay soils
Aging: Stainless steel
Serving Temperature: 14-16°C
Winery
Winery
Cantine Pra is celebrated for its focus on sustainable viticulture and the pure expression of terroir. 'La Morandina' is a fresh and approachable Valpolicella, embodying the elegance of Veneto.
Food Pairings
Food Pairings
Seafood: Grilled tuna or swordfish with Mediterranean herbs.
Poultry: Roast duck or chicken with a berry glaze.
Vegetarian: Wild mushroom tart or eggplant parmigiana.
Meat: Pork tenderloin, lamb chops, or veal scaloppini.
Cheese Pairings
Cheese Pairings
Pecorino Romano: Salty and nutty, enhancing the wine's freshness.
Fontina: Creamy and mild, balancing the wine's bright acidity.
Aged Provolone: Savoury and bold, complementing the wine's structure.
Gorgonzola Dolce: Creamy and tangy, adding a delightful contrast.
Recipe
Recipe
Pork Tenderloin with Herb Crust
Ingredients:
- 1 pork tenderloin
- 2 tbsp Dijon mustard
- 1 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 200°C. Season pork tenderloin with salt and pepper.
- Brush tenderloin with Dijon mustard.
- Mix breadcrumbs, parsley, rosemary, and olive oil. Coat the pork with the breadcrumb mixture.
- Place on a baking tray and roast for 20–25 minutes or until cooked through.
- Let rest for 5 minutes before slicing. Serve warm.
Tip: Pair with roasted vegetables for a complete meal.
