Montevetrano Bianco “Core” IGT 2025

Montevetrano Bianco “Core” IGT is a modern southern Italian white from Campania, a region renowned for its ancient grape varieties, volcanic soils and deep winemaking history. Campania has become one of Italy’s most exciting regions for expressive whites that combine Mediterranean warmth with freshness and minerality.

Produced by the acclaimed Montevetrano estate, “Core” - meaning “heart” in the local dialect — reflects the winery’s connection to the culture and traditions of southern Italy. Made from Greco, one of Campania’s most important indigenous grapes, the wine showcases the variety’s long-standing history in the region, dating back to ancient Greek settlement.

This is a vibrant and contemporary Italian white that captures the spirit and energy of Campania, ideal for seafood, relaxed entertaining and long Mediterranean-style lunches.

*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: White Wine
Style: Medium-bodied, Aromatic
Grape Varietal: Fiano and Greco
Tastes Like: Comparable to a Viognier, with citrus, white peach, and floral notes, finishing with a vibrant minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel
Serving Temperature: 10-12°C

Montevetrano is a renowned boutique winery in Campania, producing wines that capture the elegance and vibrancy of the region. The "Core" Bianco is a standout white, showcasing the best of southern Italian varietals.

Seafood: Grilled prawns or baked sea bass.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Zucchini fritters or Caprese salad.
Meat: Pork medallions or veal scallopini.

Feta: Tangy and savoury, enhancing the wine's freshness.
Ricotta: Creamy and mild, complementing the wine's texture.
Brie: Soft and buttery, pairing beautifully with the wine.
Asiago: Nutty and mild, balancing the wine's acidity.

Spaghetti alle Vongole (Spaghetti with Clams)

Ingredients:

• 400g spaghetti
• 1kg fresh clams (vongole), cleaned
• 3 garlic cloves, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 cup dry white wine
• 1 small handful fresh parsley, finely chopped
• Optional: chilli flakes, to taste
• Salt

Instructions:

1. Cook the spaghetti in well-salted boiling water until al dente, then drain and reserve a little cooking water.
2. Heat the olive oil gently in a wide pan and sauté the garlic until fragrant, taking care not to brown it.
3. Add the clams and white wine, cover the pan and cook for a few minutes until the clams open.
4. Discard any clams that do not open, then add the drained pasta to the pan along with a splash of pasta water.
5. Toss gently to combine, finish with parsley and optional chilli flakes, and serve immediately.

The saline freshness of the clams and the olive oil richness highlight the wine’s citrus, herbal notes and mineral tension, making this a quintessential Campanian pairing.