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.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 onions, diced
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Sear in a hot pan until browned.
2. Remove lamb and sauté onions and garlic until softened. Add tomato paste and cook for 2 minutes.
3. Pour in red wine, beef stock, and rosemary. Return lamb to the pan and bring to a simmer.
4. Cover and braise in a 160°C (325°F) oven for 2.5-3 hours until tender.
5. Serve with mashed potatoes or polenta, garnished with rosemary.

Tip: Pair with Lava Aglianico Beneventano for a hearty meal.