Montevetrano Rosso "Core" IGT 2018

Montevetrano Rosso "Core" IGT is a rich and expressive red wine from Campania that beautifully blends native and international grape varieties. This wine presents deep aromas of blackberries, dark cherries, and cassis, with subtle hints of cocoa, leather, and spices. On the palate, it is full-bodied and complex, with a smooth texture and well-integrated tannins that lead to a long, elegant finish. This wine captures the warmth and depth of Campania’s terroir and is a perfect choice for those who appreciate robust and layered reds.

*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: Medium-bodied, Refined
Grape Varietal: Aglianico and Piedirosso
Tastes Like: Comparable to a Chianti Classico, with red cherries, plums, and spice, finishing with elegant tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Clay and volcanic soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Montevetrano is an iconic winery in Campania, renowned for crafting wines that capture the region's unique terroir. The "Core" line is a tribute to the heart of Campania's winemaking traditions.

Seafood: Swordfish steaks or seafood paella.
Poultry: Duck breast or chicken Marsala.
Vegetarian: Mushroom risotto or roasted vegetable tart.
Meat: Veal medallions or lamb stew.

Provolone: Sharp and savoury, enhancing the wine's complexity.
Gorgonzola Dolce: Mild and creamy, complementing the wine's elegance.
Pecorino Toscano: Firm and nutty, balancing the wine's acidity.
Asiago: Smooth and mild, pairing beautifully with the wine.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 500g mixed mushrooms, sliced
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan and sauté onions and garlic until softened.
2. Add mushrooms and cook until golden. Stir in rice and toast for 2 minutes.
3. Deglaze with white wine and let it reduce. Gradually add stock, one ladle at a time, stirring continuously until absorbed.
4. Once creamy, stir in Parmesan and season with salt and pepper. Garnish with parsley.

Tip: Pair with Montevetrano Core for a rich and satisfying meal.