Villa Raiano Aglianico IGT 2021

Villa Raiano Aglianico IGT is a bold and vibrant red wine crafted from Aglianico, one of Italy’s most celebrated grape varieties. Deep ruby in colour, this wine showcases intense aromas of blackberries, cherries, and violets, with hints of spice, leather, and earth. On the palate, it is medium to full-bodied, with balanced acidity, firm tannins, and a smooth, lingering finish. This wine is a versatile choice, perfect for pairing with hearty dishes and showcasing the richness of Campanian winemaking.

Type: Red Wine
Style: Full-bodied, Bold
Grape Varietal: Aglianico
Tastes Like: Comparable to a refined Barossa Cabernet Sauvignon with Italian savoury edges - dark fruit, violet florals, gentle spice and structured tannins
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Aglianico IGT
Region: Campania, Italy
Terroir: Clay and limestone soils
Aging: Aged in stainless steel with a short period in oak
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Villa Raiano is a prestigious winery located in the Campania region of southern Italy, known for producing exceptional wines that highlight the unique terroir of the Irpinia hills. Established in 1996, the winery focuses on indigenous grape varieties and employs a balance of traditional and modern winemaking techniques. Their Aglianico IGT embodies the bold character of the Aglianico grape, showcasing the dedication and expertise of Villa Raiano’s winemakers.

Meat: Pairs beautifully with roast lamb, beef short ribs, or pork chops
Pasta: Enjoy with hearty ragù, baked ziti, or lasagne
Vegetarian: Complements stuffed bell peppers, mushroom risotto, or eggplant parmigiana
International: Matches well with Moroccan lamb tagine or Indian spiced lentils

Pecorino: Salty and tangy, complements the wine’s bold profile
Fontina: Creamy and mild, balances the wine’s structure
Parmigiano-Reggiano: Savoury and hard, enhances the wine’s fruitiness
Aged Gouda: Rich and caramelised, pairs beautifully with the wine’s depth

Lasagne al Ragù (Lasagne with Meat Sauce)

Ingredients:

• 12 fresh lasagne sheets
• 600g beef mince (or a mix of beef and pork)
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 800g passata or crushed tomatoes
• 2 tbsp tomato paste
• 150ml red wine
• 300ml béchamel sauce
• 80g Parmigiano Reggiano, grated
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a saucepan and sauté the onion and garlic until soft and fragrant.
2. Add the mince and cook gently until browned, breaking it up with a spoon.
3. Stir in the tomato paste, then pour in the red wine and allow it to reduce.
4. Add the passata, season lightly, and simmer gently for 45–60 minutes until rich and thick.
5. Preheat the oven to 180°C and lightly grease a baking dish.
6. Layer lasagne sheets, ragù, béchamel and grated Parmigiano, repeating until all ingredients are used.
7. Finish with béchamel and Parmigiano, then bake for 35–40 minutes until golden and bubbling.
8. Rest the lasagne for 10 minutes before slicing and serving.

The richness of the ragù and creamy layers soften Aglianico’s tannins, while the wine’s dark fruit, spice and earthy notes mirror the depth and warmth of this classic Italian dish.