Isole e Olena Cepparello 2019

Cepparello is a Super Tuscan comprising 100% Sangiovese, aged in French oak barrels and the flagship wine of the estate. Bright ruby red in colour, Cepparello has aromas of ripe red fruit and dark cherries on the nose along with a touch of spice from the decisive use of oak. The palate is full and rich with ripe red and black cherries, redcurrants and hints of darker fruits, spice and dark chocolate, all balanced with pristine acidity and fine grained tannin. It shows all the well balanced structure of a great Cepparello, as well as elegant, soft tannins and a persistently long finish.
Still very youthful, this another excellent Cepparello which will continue to develop more complexity as it ages.

Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Brunello di Montalcino, with ripe cherries, wild berries, and hints of cedar and tobacco, finishing with refined tannins and vibrant acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 20 months in oak
Serving Temperature: 16-18°C

Isole e Olena is a celebrated Tuscan winery known for producing iconic wines that highlight the region's Sangiovese grape. Cepparello is a flagship wine, showcasing exceptional craftsmanship and elegance.

Seafood: Seared tuna with a tomato and olive tapenade.
Game: Roast pheasant or duck breast with red wine sauce.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Grilled lamb chops or beef osso buco.

Pecorino Toscano: Salty and nutty, pairing perfectly with the wine's acidity.
Fontina: Creamy and savoury, complementing the wine's structure.
Grana Padano: Aged and sharp, enhancing the wine's complexity.
Australian Parmesan: Bold and umami-rich, balancing the wine's intensity.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 1 cup tomato passata
• 200g mozzarella cheese, sliced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C. Salt eggplant slices and let rest for 20 minutes. Rinse and pat dry.
2. Brush eggplant slices with olive oil and grill until tender.
3. In a baking dish, layer eggplant, tomato passata, mozzarella, and Parmesan. Repeat until all ingredients are used.
4. Sprinkle with oregano and bake for 25-30 minutes until bubbly and golden.
5. Serve hot, garnished with fresh basil.