Cantine Cellaro "Lumà" Nero D'Avola 2022

Cantine Cellaro "Lumà" Nero D'Avola 2022 is a bold and expressive red wine from Sicily. It showcases ripe blackberries, plums, and cherries on the nose, with hints of spice, cocoa, and earthy undertones. The palate is full-bodied with smooth tannins and a well-rounded, lingering 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: Bold, Smooth
Grape Varietal: Nero D'Avola
Tastes Like: Comparable to a Malbec, with blackberries, cherries, and a velvety finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Clay and sandy soils
Aging: 6 months in oak barrels
Serving Temperature: 16-18°C

Cantine Cellaro is celebrated for producing wines that reflect Sicily's rich winemaking tradition. "Lumà" showcases the depth and elegance of Nero D'Avola.

Seafood: Grilled swordfish with caponata.
Poultry: Roast chicken with rosemary and garlic.
Vegetarian: Ratatouille or stuffed bell peppers.
Meat: Lamb kofta or beef kebabs.

Caciocavallo: Aged and nutty, complementing the wine's richness.
Pecorino Siciliano: Bold and savoury, enhancing the wine's depth.
Fontina: Creamy and mild, balancing the wine's structure.
Provolone Piccante: Sharp and tangy, offering a lovely contrast.

Grilled Swordfish with Caponata

Ingredients:

• 4 swordfish steaks
• 2 tbsp olive oil
• 1 eggplant, diced
• 1 red bell pepper, diced
• 2 celery stalks, chopped
• 1/4 cup green olives, sliced
• 1 tbsp capers
• 2 tbsp red wine vinegar
• 2 cups tomato passata
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a pan and sauté eggplant, bell pepper, and celery until softened.
2. Stir in olives, capers, and red wine vinegar. Add tomato passata and simmer for 10-15 minutes. Season with salt and pepper.
3. Brush swordfish steaks with olive oil, season, and grill for 4-5 minutes per side until cooked through.
4. Serve swordfish topped with caponata and garnished with fresh basil.

Tip: Pair with Cantine Cellaro "Lumà" Nero D'Avola for a Mediterranean-inspired feast.