Lava Terre del Vulcano Taurasi DOCG 2013

Lava Terre del Vulcano Taurasi DOCG is a powerful red wine with notes of black cherries, plums, and spices. It is full-bodied with firm tannins and a long, complex finish.

*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: Aglianico
Tastes Like: Comparable to a Barolo, with blackberries, cherries, tobacco, and leather, finishing with structured tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic soils
Aging: 24 months in oak
Serving Temperature: 18°C

Lava focuses on crafting Taurasi wines that capture the essence of Aglianico and the volcanic soils of Campania. Terre del Vulcano is their flagship wine, representing depth and tradition.

Seafood: Lobster risotto or seafood bouillabaisse.
Poultry: Roasted guinea fowl or duck confit.
Vegetarian: Black truffle pasta or stuffed portobello mushrooms.
Meat: Osso buco or venison stew.

Parmigiano-Reggiano: Aged and nutty, complementing the wine's structure.
Asiago: Mild and creamy, balancing the wine's intensity.
Pecorino Toscano: Salty and firm, enhancing the tannins.
Gorgonzola Piccante: Bold and tangy, pairing beautifully with the wine's richness.

Braciola Napoletana (Neapolitan Stuffed Beef Rolls in Tomato Sauce)

This traditional slow-cooked dish from Campania features tender beef rolls stuffed with garlic, cheese, and herbs, simmered in a rich tomato sauce. The deep, savoury flavours and luscious texture make it a perfect match for this bold Taurasi.

Ingredients (Serves 4-6):

• 6 thin slices of beef (such as topside or flank, about 150g each)
• 100g Pecorino Romano or Parmigiano-Reggiano, grated
• 2 garlic cloves, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp pine nuts
• 2 tbsp raisins
• Salt and freshly ground black pepper, to taste
• 3 tbsp extra virgin olive oil
• 150ml dry red wine (preferably Taurasi)
• 750ml passata (strained tomato purée)
• 1 onion, finely chopped
• 1 bay leaf
• Fresh basil leaves, to serve
• 500g pasta (such as paccheri or rigatoni)
• Grated Pecorino Romano, for serving
• Kitchen twine or toothpicks, for securing

Instructions:

1. Prepare the Filling: In a bowl, mix the grated Pecorino, garlic, parsley, pine nuts, raisins, salt, and black pepper.
2. Stuff the Beef: Lay out the beef slices and spread a small amount of the filling onto each. Roll tightly and secure with kitchen twine or toothpicks.
3. Brown the Rolls: Heat the olive oil in a large pot over medium heat. Sear the beef rolls until browned on all sides. Remove and set aside.
4. Sauté the Onions: In the same pot, add the chopped onion and cook until softened.
5. Deglaze with Wine: Pour in the red wine and let it reduce slightly, scraping up any browned bits from the bottom of the pot.
6. Simmer the Sauce: Add the passata, bay leaf, and a pinch of salt. Return the beef rolls to the pot, cover, and simmer on low heat for 2-3 hours, stirring occasionally.
7. Cook the Pasta: About 20 minutes before serving, cook the pasta in salted boiling water until al dente. Drain and toss with some of the sauce.
8. Serve: Remove the bay leaf and serve the braciole with extra sauce, fresh basil, and grated Pecorino Romano. Enjoy with a