08/31/2026
Back to School, Back to Red Featuring: Zaccagnini Montepulciano d’Abruzzo
The backpacks are packed. The lunches are labeled. The house is (finally) quiet.
You know what that means... it’s time to pour a glass of Zaccagnini Montepulciano 🍷✏️
This bold, smooth red is everything you need to toast surviving the back-to-school chaos—and easing into your new fall rhythm. Rich dark fruit, a hint of spice, and that signature "stick" bottle? Yes, please.
📚 For the parents, not the kids
🍝 Pair it with pizza, pasta, or just a little peace and quiet
🍷 Because routine deserves a reward
Weekend tip: Prep this easy baked ziti now, and you’ve got a comforting, no-fuss dinner ready for a busy weeknight. Just reheat, pour a glass, and enjoy.
🍽️ Make-Ahead Baked Ziti Recipe
Ingredients:
• 1 lb ziti or penne, cooked al dente
• 1 jar marinara sauce
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• Optional: ricotta dollops + Italian herbs
Instructions:
Toss pasta with sauce and half the mozzarella
Transfer to a baking dish and top with remaining cheese
Cover and refrigerate
Bake at 375°F for ~25 minutes when ready to serve
