Isole e Olena Cepparello 2019

Isole e Olena Cepparello is a refined Tuscan red made from Sangiovese, offering aromas of cherries, tobacco, and a touch of oak. The palate is elegant and structured.

*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, Complex
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Brunello di Montalcino, with ripe cherries, wild berries, and hints of cedar and tobacco, finishing with refined tannins and vibrant acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 20 months in oak
Serving Temperature: 16-18°C

Isole e Olena is a celebrated Tuscan winery known for producing iconic wines that highlight the region's Sangiovese grape. Cepparello is a flagship wine, showcasing exceptional craftsmanship and elegance.

Seafood: Seared tuna with a tomato and olive tapenade.
Game: Roast pheasant or duck breast with red wine sauce.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Grilled lamb chops or beef osso buco.

Pecorino Toscano: Salty and nutty, pairing perfectly with the wine's acidity.
Fontina: Creamy and savoury, complementing the wine's structure.
Grana Padano: Aged and sharp, enhancing the wine's complexity.
Australian Parmesan: Bold and umami-rich, balancing the wine's intensity.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 1 cup tomato passata
• 200g mozzarella cheese, sliced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C. Salt eggplant slices and let rest for 20 minutes. Rinse and pat dry.
2. Brush eggplant slices with olive oil and grill until tender.
3. In a baking dish, layer eggplant, tomato passata, mozzarella, and Parmesan. Repeat until all ingredients are used.
4. Sprinkle with oregano and bake for 25-30 minutes until bubbly and golden.
5. Serve hot, garnished with fresh basil.