Apollonio Terragnolo Salento Rosso Negroamaro IGP 2018

Apollonio Terragnolo Salento Rosso Negroamaro IGP is a bold and full-bodied red wine from Salento in Puglia, Italy, made exclusively from Negroamaro grapes. It boasts aromas of ripe blackberries, cherries, and wild herbs, with hints of tobacco and spice. Smooth tannins and a long, elegant finish capture the essence of Salento's rich winemaking heritage.

*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, Rich
Grape Varietal: Negroamaro
Tastes Like: Comparable to a Zinfandel or Syrah, with deep dark fruit flavours, moderate tannins, and earthy, spicy undertones.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Salento IGP
Region: Puglia, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for enhanced complexity
Serving Temperature: 16-18℃ – Best served slightly below room temperature

Apollonio is one of the oldest wineries in Puglia, dedicated to crafting wines that reflect the region's heritage. The Terragnolo label celebrates Negroamaro, showcasing depth and richness in every bottle.

 

Seafood: Pairs with seafood pasta, especially with tomato-based sauces
Poultry: Ideal with grilled chicken or duck breast
Pasta: Great with beef ragu or Bolognese
Vegetarian: Complements roasted vegetables, eggplant parmigiana, or wild mushroom risotto

 

Pecorino: Its savory notes match well with Negroamaro's intensity
Provolone: Adds a hint of smokiness
Fontina: Creamy texture balances the wine's tannins
Parmigiano-Reggiano: Adds a salty, nutty contrast

 

Ciceri e Tria (Chickpeas and Fried Pasta)

Ciceri e Tria is a traditional Apulian pasta dish made with chickpeas and pasta, where a portion of the pasta is fried, adding a unique texture and flavour to this comforting meal.

Ingredients:

• 300g dried chickpeas, soaked overnight
• 300g pasta (such as tria or fettuccine, broken into pieces)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tbsp extra-virgin olive oil
• Salt and pepper, to taste
• Fresh rosemary and thyme, for garnish

Instructions:

1. Cook the Chickpeas: In a large pot, cook the soaked chickpeas in fresh water until tender, about 1 hour. Drain and set aside.
2. Sauté Aromatics: In a pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
3. Prepare Pasta: Cook two-thirds of the pasta in boiling water until al dente, and fry the remaining third in a pan with 2 tbsp olive oil until crispy.
4. Combine: Add the chickpeas and boiled pasta to the onion mixture, tossing to combine. Season with salt and pepper.
5. Serve: Garnish with crispy fried pasta, rosemary, and thyme. Serve warm.