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Montevetrano Rosso di Montevetrano “Colli di Salerno” IGT 2019
Montevetrano Rosso di Montevetrano “Colli di Salerno” IGT 2019
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Description
Description
Montevetrano Rosso di Montevetrano “Colli di Salerno” IGT is a bold and luxurious red wine from Campania, Italy, crafted from a blend of Cabernet Sauvignon, Merlot, and Aglianico grapes. This full-bodied wine offers captivating aromas of blackberries, cherries, and violets, with a complex palate featuring dark fruits, tobacco, and a touch of spice, balanced by refined tannins and a long, elegant 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: Full-bodied, Complex
Grape Varietal: Cabernet Sauvignon, Merlot, Aglianico
Tastes Like: Comparable to a Bordeaux blend, with blackberries, violets, and cedar, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: 12 months in French oak
Serving Temperature: 16-18°C
Winery
Winery
Montevetrano is a renowned boutique winery in Campania, celebrated for its artistic approach to winemaking. This wine is a hallmark of elegance and complexity.
Food Pairings
Food Pairings
Seafood: Grilled swordfish with olives and capers.
Poultry: Duck breast with cherry sauce.
Vegetarian: Truffle pasta or wild mushroom tart.
Meat: Beef tenderloin or lamb chops.
Cheese Pairings
Cheese Pairings
Pecorino Romano: Salty and bold, balancing the wine's intensity.
Aged Gouda: Caramelised and nutty, complementing the wine's depth.
Brie: Soft and creamy, enhancing the wine's velvety texture.
Parmigiano-Reggiano: Aged and savoury, pairing perfectly with the wine.
Recipe
Recipe
Wild Mushroom Tart
Ingredients:
- 1 sheet puff pastry
- 2 cups mixed mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup crème fraîche
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions:
- Preheat oven to 200°C (400°F). Roll out puff pastry onto a baking tray.
- Sauté mushrooms, onion, and garlic in olive oil until tender. Season with salt and pepper.
- Spread crème fraîche over the puff pastry, leaving a 2cm border. Top with mushroom mixture and sprinkle with Parmesan.
- Bake for 20-25 minutes until golden. Garnish with thyme before serving.
Tip: Pair with Montevetrano Rosso di Montevetrano for an elevated meal.
