Lava Terre del Vulcano Taurasi DOCG 2016

Dark, brooding and unapologetically serious, Lava is a powerful expression of Taurasi DOCG, Campania’s most revered red wine. Made from 100% Aglianico grown on ancient volcanic soils, this is a wine shaped by altitude, fire and time.

In the glass, it’s deep ruby with garnet hints. Aromas open slowly - black cherry, dried plum and blackberry - layered with leather, tobacco, dark chocolate and a distinct volcanic minerality that gives the wine its name. On the palate, it’s structured and commanding, with firm tannins, savoury spice and a long, earthy finish that speaks clearly of Mount Vesuvius’ influence.

Taurasi is often called the Barolo of the South, and this wine proves why - powerful, age-worthy and deeply expressive, yet still unmistakably Italian in its warmth and soul.

*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)

Ingredients:

• 8 thin slices beef topside or rump
• 4 tbsp grated Pecorino or Parmigiano Reggiano
• 2 tbsp pine nuts
• 2 tbsp raisins, soaked and drained
• 2 garlic cloves, finely chopped
• Fresh parsley, chopped
• 800g passata or crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• Salt and cracked black pepper

Instructions:

1. Lay the beef slices flat and season lightly with salt and pepper.
2. Sprinkle each slice with cheese, pine nuts, raisins, garlic and parsley.
3. Roll the beef tightly and secure with toothpicks or kitchen string.
4. Heat the olive oil in a heavy pot and gently brown the beef rolls on all sides.
5. Add the tomato paste and cook briefly, then pour in the passata.
6. Simmer very gently for 2–3 hours until the sauce is rich and the beef is tender.
7. Serve the braciole whole or sliced, with pasta or crusty bread to soak up the sauce.

The slow-cooked tomato sauce and savoury beef soften Aglianico’s firm tannins, while the wine’s dark fruit, spice and earthy depth mirror the richness of this iconic Neapolitan dish.