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Montevetrano Rosso "Core" IGT 2018

Montevetrano Rosso "Core" IGT 2018

Regular price $50.00 AUD
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Description

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.

Wine Details


Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Aglianico, Cabernet Sauvignon
Tastes Like: Comparable to a rich Bordeaux blend, with dark fruit, cocoa, and a hint of spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Campania IGT
Region: Campania, Italy
Terroir: Limestone and clay soils
Aging: Aged in French oak
Serving Temperature: 18℃ – Serve at room temperature

Winery

Montevetrano is renowned for producing wines that combine tradition with innovation, particularly through unique blends that showcase Campania's distinct terroir.

Food Pairings

Seafood: Pairs well with seafood stews
Poultry: Complements roast chicken or duck
Pasta: Ideal with beef ragu or truffle pasta
Vegetarian: Pairs well with roasted root vegetables or mushroom risotto

Cheese Pairings

Asiago: Nutty and savory
Pecorino: Adds sharpness
Aged Cheddar: Bold, complementing tannins
Fontina: Smooth and mild contrast

Recipe

Cavatelli con Sugo di Maiale (Serves 4)

Cavatelli con Sugo di Maiale is a comforting Apulian pasta dish featuring cavatelli pasta and a rich pork ragù.

Ingredients:

  • 320g cavatelli pasta
  • 500g pork shoulder, cut into chunks
  • 1 onion, chopped
  • 400g canned tomatoes
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh basil, for garnish
  • Olive oil, for cooking

Instructions:

  1. Brown the Pork: In a large pot, heat olive oil and brown the pork pieces on all sides. Remove and set aside.
  2. Sauté Onion and Garlic: In the same pot, add onion and garlic, cooking until softened.
  3. Add Tomatoes and Pork: Return the pork to the pot, add the tomatoes, and season with salt and pepper. Simmer for 2 hours, until the pork is tender.
  4. Cook the Pasta: Cook cavatelli in salted water until al dente, then toss with the pork ragù.
  5. Serve: Garnish with fresh basil and serve hot.

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