Apollonio 1870 Divoto DOP Riserva 2012

Apollonio 1870 Divoto DOP Riserva is a powerful and refined red wine from Puglia, Italy. Made from Negroamaro and Primitivo grapes, it showcases aromas of blackberries, dark cherries, and dried figs, with layers of spice, tobacco, and cocoa. The palate is full-bodied and velvety, with a long, complex 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: Full-bodied, Velvety
Grape Varietal: Negroamaro, Primitivo
Tastes Like: Blackberries, dark cherries, dried figs, spice, tobacco, cocoa
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Limestone-rich and clay soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

Apollonio 1870 is a prestigious winery in southern Italy, renowned for crafting wines that reflect the rich heritage and character of Puglia. Divoto DOP Riserva is a signature expression of their dedication to quality and tradition.

Seafood: Grilled swordfish with caponata.
Poultry: Duck breast with cherry sauce or turkey with cranberry glaze.
Vegetarian: Eggplant parmigiana or mushroom lasagna.
Meat: Braised lamb shanks, beef short ribs, or venison stew.

Pecorino Romano: Salty and sharp, complementing the wine's intensity.
Aged Provolone: Bold and savoury, enhancing the wine's depth.
Parmigiano Reggiano: Nutty and umami-rich, pairing beautifully with the wine.
Gorgonzola Dolce: Creamy and tangy, offering a delightful contrast.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 cups red wine
• 2 cups beef stock
• 2 onions, chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear the shanks until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze with red wine, scraping the bottom of the pot. Add beef stock and rosemary, and return the lamb shanks to the pot.
4. Cover and simmer on low heat for 2.5–3 hours until the meat is tender.
5. Serve with creamy mashed potatoes or polenta.

Tip: For a richer flavour, prepare the dish a day ahead and reheat before serving.