Tenute del Cerro Rosso di Montepulciano DOC 2021

Tenute del Cerro Rosso di Montepulciano DOC is a charming and fruit-forward red wine from Tuscany, Italy. Predominantly made from Sangiovese, it exudes aromas of ripe cherries, red currants, and violets, with a touch of spice and earthiness. The palate is medium-bodied, with vibrant acidity, smooth tannins, and a fresh, 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.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Chianti Classico, with ripe cherries, red currants, spice, and a savoury earthiness balanced by vibrant Tuscan acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 6 months in stainless steel
Serving Temperature: 16-18°C

Tenute del Cerro is a distinguished estate in Tuscany, committed to producing wines that reflect the essence of Montepulciano's terroir. Their Rosso showcases balance, freshness, and an approachable style.

Seafood: Grilled tuna or salmon with capers.
Poultry: Roast chicken or turkey with herbs.
Vegetarian: Tomato and basil pasta or mushroom risotto.
Meat: Pork loin, lamb chops, or beef meatballs.

Pecorino Toscano: Nutty and savoury, enhancing the wine's acidity.
Fontina: Mild and creamy, balancing the wine's tannins.
Grana Padano: Umami-rich and nutty, complementing the wine's freshness.
Ricotta Salata: Light and tangy, matching the wine's vibrant character.

Pici all’Aglione (Tuscan Handmade Pasta with Garlic Tomato Sauce)

Ingredients:

• 400 g pici pasta (or thick spaghetti)
• 4 large cloves of Aglione garlic (or regular garlic, if unavailable)
• 3 tbsp extra virgin olive oil
• 400 g canned peeled tomatoes
• 1 pinch chilli flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, to garnish
• Freshly grated Pecorino Toscano, to serve

Instructions:

1. Peel and crush the garlic cloves gently with the flat of a knife.
2. Heat olive oil in a pan over low heat, then add the garlic and cook slowly until soft and aromatic, without browning.
3. Add the tomatoes, crushing them with a spoon. Season with salt, pepper, and chilli flakes if using. Simmer gently for 20-25 minutes, stirring occasionally.
4. Cook the pici pasta in salted boiling water until al dente. Drain, reserving a little pasta water.
5. Toss the pasta with the sauce, adding a splash of pasta water if needed to help it coat evenly.
6. Serve hot with fresh basil and a sprinkle of Pecorino Toscano.
7. This rustic Tuscan favourite pairs beautifully with Tenute del Cerro Rosso di Montepulciano - the wine’s bright cherry fruit and lively acidity cut through the rich tomato and garlic sauce, creating a fresh and balanced harmony.