Cantine Cellaro "Lumà" Nero d’Avola Syrah DOC 2020

Fermentation in stainless steel tanks at 23-25 °C, during the maceration a lot of pumping-overs are adopted to extract colour, body and aromas of the wine. After this first process, the grapes are pressed and sent to fresh concrete vessels to finish in French oak barrels for at least 6 months to complete the malolattic fermentation.

A rich and generous wine, deep red in colour and character. Great personality, intense and harmonious, with ripe fruits and spicy aromas.

Matches perfectly with rich courses of red meat and game. Excellent with typical Sicilian recipes.

Type: Red Wine
Style: Full-bodied, Velvety
Grape Varietal: Nero d'Avola, Syrah
Tastes Like: Comparable to a bold Shiraz with Mediterranean flair, featuring dark fruits, spice, and earthy undertones.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Sunny, coastal vineyards with calcareous soils
Aging: Aged in oak barrels for 6 months
Serving Temperature: 16-18°C

Cantine Cellaro is renowned for crafting wines that celebrate Sicily's vibrant terroir and indigenous grape varieties. The "Lumà" series exemplifies the winery's dedication to quality and innovation, offering wines that captivate with their elegance and depth.

Seafood: Grilled swordfish or seared tuna steaks.
Poultry: Duck breast with a cherry reduction or roasted chicken with Mediterranean herbs.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Lamb chops or braised beef cheeks.

Caciocavallo: Mild and creamy, complementing the wine's fruitiness.
Pecorino Romano: Sharp and salty, balancing the wine's richness.
Asiago: Nutty and savoury, enhancing the wine's complexity.
Provolone: Slightly tangy, pairing beautifully with the wine's smooth texture.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 3 cups tomato passata
• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 1/2 cup plain flour
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Season eggplant slices with salt and let rest for 30 minutes to remove excess moisture. Pat dry.
2. Dredge eggplant slices in flour and fry in olive oil until golden. Drain on paper towels.
3. In a baking dish, layer eggplant slices, tomato passata, mozzarella, Parmesan, and basil. Repeat layers, finishing with cheese on top.
4. Bake at 180°C (350°F) for 25-30 minutes, or until bubbly and golden.
5. Let cool slightly before serving.

Tip: Serve with crusty bread to soak up the delicious sauce.