Montevetrano Rosso "Core" IGT 2020

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
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.

Ragù Napoletano (Neapolitan Slow-Cooked Meat Ragù)

Ingredients:

• 800g beef chuck or pork shoulder, cut into large pieces
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 800g passata or crushed tomatoes
• 1 tbsp tomato paste
• 150ml red wine
• 1 bay leaf
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a heavy pot and brown the meat gently on all sides, then set aside.
2. Sauté the onion and garlic in the same pot until soft and fragrant.
3. Add the tomato paste and cook briefly, then pour in the red wine and allow it to reduce.
4. Return the meat to the pot, add the tomatoes and bay leaf, and season lightly.
5. Simmer very gently for 3–4 hours, stirring occasionally, until the sauce is thick and the meat is tender.
6. Serve with fresh pasta or use the sauce to dress rigatoni or paccheri.

The slow-cooked richness of the ragù softens Aglianico’s firm tannins, while the wine’s dark fruit, spice and earthy notes mirror the depth and intensity of this iconic Campanian dish.