Cantine Petrosino “Nero d'Avola” DOC 2021

Cantine Petrosino “Nero d'Avola” DOC is a robust and expressive red wine from the sun-soaked vineyards of Sicily, Italy. Made exclusively from the island's signature Nero d'Avola grape, this wine bursts with aromas of blackberries, cherries, and plums, layered with notes of liquorice, tobacco, and a hint of chocolate. On the palate, it is full-bodied and smooth, with ripe tannins and a harmonious balance of fruit and spice, leading to a long, elegant finish. This wine is a fine example of Sicilian winemaking and pairs perfectly with a variety of Mediterranean dishes.

*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, Bold
Grape Varietal: Nero d'Avola
Tastes Like: Comparable to a Shiraz, with black cherry, plum, and subtle spice.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel and oak maturation
Serving Temperature: 16-18°C

Cantine Petrosino is dedicated to crafting wines that showcase the essence of Sicily's native varietals. Their Nero d'Avola exemplifies the winery's commitment to producing high-quality, terroir-driven wines.

Seafood: Grilled swordfish or tuna steaks.
Poultry: Herb-roasted duck or chicken marsala.
Vegetarian: Eggplant parmigiana or lentil stew.
Meat: Beef ragu or lamb chops with rosemary.

Pecorino: Salty and aged, complementing the wine's bold flavours.
Caciocavallo: Creamy and savoury, enhancing the wine's fruitiness.
Parmigiano Reggiano: Nutty and complex, pairing beautifully with the wine's structure.
Provolone: Mild and smoky, balancing the wine's spice.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Olive oil for frying
• Salt and pepper, to taste

Instructions:

1. Sprinkle eggplant slices with salt and let sit for 20 minutes to remove moisture. Pat dry.
2. Dredge slices in flour, dip in egg, and coat with breadcrumbs.
3. Fry in olive oil until golden. Drain on paper towels.
4. Layer fried eggplant with tomato sauce, mozzarella, and Parmesan in a baking dish.
5. Bake at 180°C for 30 minutes or until bubbly and golden.

Tip: Enjoy with Cantine Petrosino Nero d'Avola for a rich, satisfying pairing.