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: Ripe cherries, red currants, violets, spice, earth
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.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable stock
• 1 cup mushrooms, sliced
• 1 onion, diced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and butter in a pan. Sauté onions until translucent.
2. Add mushrooms and cook until tender. Stir in Arborio rice and toast for 1 minute.
3. Deglaze the pan with white wine, stirring until absorbed.
4. Add vegetable stock gradually, one ladle at a time, stirring constantly until absorbed.
5. Once the rice is creamy and cooked, stir in Parmesan cheese. Season with salt and pepper.
6. Serve warm with a sprinkle of parsley.

Tip: Add a drizzle of truffle oil for extra richness.