An elegant Vesuvian Aglianico: born in the Vesuvius National Park, where black sands and lapilli give distinct aromas and a unique mineral trail. On the nose, it highlights crunchy cherry and violet, followed by fine spice (black pepper, clove) and hints of graphite that tell of its volcanic origin.

The sip is agile and velvety, supported by a natural freshness that lightens the drink; the tannin is thin and well-polished, the saline texture extends the step. The closure is clean and precise, with returns of red fruit and spice that invite a second glass. Serve at 16–18 °C (a brief decanting helps to enhance its aromas).

Recommended pairings

Perfect with local cuisine: Neapolitan ragù and pasta with sauce, eggplant parmigiana, sausage and friarielli, roasted white meats and light grills. Also great with pizza (margherita, diavola) and medium-aged cheeses. For a “homemade” pairing Nero Vesuviano, try Piennòlo Tomato Sauce/Pulp in first courses and Friarielli in oil as an appetizer.

Why Nero Vesuviano

A volcanic Aglianico more subtle than muscular: clear fruit, fresh drink and a mineral trait that interacts with our pantry. It’s the right red for those seeking Vesuvian character in an elegant and gastronomic key.