It is one of the most awarded Italian wines by the most demanding international critics. A wine for super connoisseurs, rare and precious. We are talking about Campania IGT Terra di Lavoro, son of two great vines typical of our South. Aglianico for 80% and Piedirosso for the rest. Terra di Lavoro is the result of a bet. It is the demonstration that from ancient and deeply typical vines, grown on soils unique for their composition and volcanic nature, it is possible to obtain wines capable of imposing themselves, for quality, even outside our borders. The vineyards are located at about 400 metres above sea level, with a beautiful south-west exposure. Plants that can reach over 20 years of age, with roots that go down deep to draw their nourishment and bring to maturation bunches rich in aromas and perfumes, with ripe and sweet tannins. Harvested by hand at the end of September, the maceration phase on the skins lasts for about 20 days, during which the cap is pushed down several times a day. After racking, the wine is put into new Allier and Never barriques for the maturing phase, which lasts about 12 months. The result is a wine characterised by a beautiful ruby red colour, intense and impenetrable. The nose is fresh and balsamic. Green and vegetal at first, with the passing of seconds it acquires a clear fruity connotation, with a subtle spiciness that recalls wild fennel, but also white pepper and green tea. In the mouth, it is pleasantly vinous, with a distinctly fresh sensation, well balanced by a full body. The persistence is very long, both on the nose and in the mouth. Perfect to accompany the great dishes of the Campanian tradition, if we want to do it justice we can pair it with a delicious dish of paccheri di Gragnano with meat sauce.