Lava Terre del Vulcano Taurasi DOCG 2013

Bright deep red. Intense and complex, red berry flavour with faint notes of vanilla. Slightly tannic, tannins are firm and smooth, clean and dry on the finish. Best served with rich main courses and roast game.

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.

Osso Buco

Ingredients:

• 4 veal shanks
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups dry red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley and lemon zest, for garnish

Instructions:

1. Season veal shanks with salt and pepper. Sear in olive oil until browned and set aside.
2. Sauté onion, carrot, and celery until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze with red wine and add beef stock. Return veal to the pan and bring to a simmer.
4. Cover and braise in a 160°C (325°F) oven for 2-3 hours until tender.
5. Garnish with fresh parsley and lemon zest before serving.

Tip: Enjoy with Lava Terre del Vulcano Taurasi for an exceptional pairing.