Lava Aglianico Beneventano IGT 2020

Lava Aglianico Beneventano IGT is a powerful and robust red wine that reflects the intensity of the Aglianico grape and the unique terroir of Campania. This wine presents a deep ruby color and opens with rich aromas of black cherry, plum, and earthy spice, complemented by hints of smoke and dark chocolate. On the palate, it is full-bodied with firm tannins, leading to a structured and long-lasting finish. This Aglianico is an ideal choice for those who enjoy wines with depth and a strong sense of place.

*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, Earthy
Grape Varietal: Aglianico
Tastes Like: Comparable to a Cabernet Sauvignon, with black cherries, blackcurrants, and smoky undertones, finishing with structured tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Type: Red Wine
Style: Full-bodied, Earthy
Grape Varietal: Aglianico
Tastes Like: Comparable to a Cabernet Sauvignon, with black cherries, blackcurrants, and smoky undertones, finishing with structured tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Seafood: Grilled octopus or seafood risotto.
Poultry: Duck breast with blackberry sauce.
Vegetarian: Roasted eggplant with tahini or wild mushroom tart.
Meat: Braised lamb shanks or beef bourguignon.

Pecorino Romano: Salty and firm, complementing the wine's boldness.
Gorgonzola: Creamy and tangy, enhancing the wine's complexity.
Fontina: Soft and buttery, pairing smoothly with the wine.
Taleggio: Savoury and rich, balancing the wine's structure.

Melanzane alla Parmigiana (Eggplant Parmigiana)

This iconic dish from Campania layers fried eggplant with rich tomato sauce, mozzarella, and Parmigiano-Reggiano, creating a deeply satisfying and rustic meal. Its bold, savoury flavours pair perfectly with the firm tannins and dark fruit notes of this Aglianico.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into 5mm rounds
• 1 tsp salt
• 100g plain flour
• 3 tbsp extra virgin olive oil
• 750ml passata (strained tomato purée)
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• 150ml dry red wine (preferably Aglianico)
• 250g mozzarella, torn into small pieces
• 100g Parmigiano-Reggiano, grated
• 1 bunch fresh basil leaves

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and place in a colander for 30 minutes to remove bitterness. Rinse and pat dry with paper towels.
2. Make the Sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté the onion and garlic until soft. Add the red wine and let it reduce slightly. Stir in the passata, oregano, salt, and black pepper. Simmer for 20 minutes.
3. Fry the Eggplant: Dredge the eggplant slices lightly in flour. Heat the remaining olive oil in a frying pan and cook the eggplant in batches until golden on both sides. Drain on paper towels.
4. Assemble the Dish: In a baking dish, spread a thin layer of tomato sauce. Layer fried eggplant, followed by mozzarella, Parmigiano-Reggiano, and fresh basil. Repeat layers, finishing with a final sprinkling of cheese.
5. Bake: Preheat the oven to 180℃. Bake for 30-35 minutes until bubbling and golden.
6. Rest and Serve: Let the dish rest for 10 minutes before serving. Garnish with extra basil and enjoy with a glass of Aglianico.

The firm tannins and dark fruit notes of this Aglianico balance the richness of the cheese and tomato sauce, while its earthy character enhances the smoky fried eggplant, creating a beautifully layered pairing.