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Currivo Rosso Terre Siciliane IGP 2021

Currivo Rosso Terre Siciliane IGP 2021

Regular price $45.00 AUD
Regular price Sale price $45.00 AUD
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Description

Currivo Rosso Terre Siciliane IGP is a bold and expressive red wine from Sicily, Italy, crafted from a blend of Nero d’Avola and Frappato grapes. This medium to full-bodied wine offers enticing aromas of ripe cherries, plums, and Mediterranean herbs, with a palate featuring dark berries, spice, and a hint of cocoa, balanced by soft tannins and vibrant acidity.

*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

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Blend of native Sicilian varieties
Tastes Like: Comparable to a Merlot, with red cherry, blackberry, and spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic and sandy soils
Aging: Stainless steel with brief oak maturation
Serving Temperature: 16-18°C

Winery

Currivo is a small-scale Sicilian winery dedicated to crafting authentic wines that reflect the island's rich viticultural heritage. Their Rosso showcases the vibrancy and charm of Sicilian red grapes.

Food Pairings

Seafood: Grilled tuna steaks or seafood paella.
Poultry: Herb-roasted chicken or duck confit.
Vegetarian: Ratatouille or eggplant parmigiana.
Meat: Lamb skewers or beef bolognese.

Cheese Pairings

Pecorino: Salty and nutty, complementing the wine's bold flavours.
Caciotta: Mild and creamy, enhancing the wine's fruitiness.
Fontina: Savoury and soft, balancing the wine's tannins.
Parmigiano Reggiano: Aged and complex, pairing beautifully with the wine's depth.

Recipe

Eggplant Parmigiana

Ingredients:

  • 2 large eggplants, sliced
  • 2 cups tomato sauce
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Olive oil for frying
  • Salt and pepper, to taste

Instructions:

  1. Season eggplant slices with salt and let them sit for 20 minutes. Pat dry.
  2. Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
  3. Heat olive oil in a skillet and fry eggplant slices until golden. Drain on paper towels.
  4. Preheat oven to 180°C. Layer fried eggplant, tomato sauce, mozzarella, and Parmesan in a baking dish.
  5. Repeat layers and top with remaining cheese and basil.
  6. Bake for 25-30 minutes until bubbly and golden. Let cool slightly before serving.

Tip: Pair with Currivo Rosso for a harmonious match of bold flavours.

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