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Masseria Frattasi Aglianico Beneventano KAPNIOS Magnifico IGT 2018
Masseria Frattasi Aglianico Beneventano KAPNIOS Magnifico IGT 2018
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Description
Description
Masseria Frattasi Aglianico Beneventano KAPNIOS Magnifico IGT is a bold and expressive red wine from Campania, Italy, crafted from 100% Aglianico grapes. This full-bodied wine showcases intense aromas of blackberries, dried plums, and tobacco, with a structured palate featuring dark fruits, cocoa, and earthy spice, balanced by firm tannins and a long, complex finish.
*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
Wine Details
Type: Red Wine
Style: Bold, Intense
Grape Varietal: Aglianico
Tastes Like: Comparable to an Amarone, with blackberries, figs, and a velvety texture.
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: 24 months in French oak
Serving Temperature: 16-18°C
Winery
Winery
Masseria Frattasi is a renowned Campanian winery, known for crafting exceptional wines from native grape varieties. KAPNIOS Magnifico exemplifies their passion for quality.
Food Pairings
Food Pairings
Seafood: Grilled octopus with capers and olives.
Poultry: Duck breast with fig sauce.
Vegetarian: Eggplant caponata or wild mushroom pasta.
Meat: Braised lamb shank or osso buco.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Salty and nutty, balancing the wine's richness.
Aged Manchego: Firm and savoury, complementing the wine's boldness.
Gorgonzola Piccante: Creamy and sharp, offering a delightful contrast.
Parmigiano-Reggiano: Aged and nutty, enhancing the wine's depth.
Recipe
Recipe
Ragù Napoletano (Neapolitan Slow-Cooked Meat Sauce)
This rich and slow-cooked meat sauce, a traditional dish from Campania, is deeply flavoured with tomatoes, red wine, and tender braised beef, making it the perfect match for the bold and structured aglianico.
Ingredients (Serves 4-6):- 500g beef chuck or brisket, cut into large chunks
- 200g Italian pork sausage
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 750ml passata (strained tomato purée)
- 400g canned San Marzano tomatoes, crushed
- 150ml dry red wine (preferably Aglianico)
- 2 tbsp tomato paste
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- Freshly ground black pepper, to taste
- 1 tsp dried oregano
- 1 bay leaf
- Fresh basil leaves, to serve
- 500g paccheri or rigatoni pasta
- Grated Pecorino Romano or Parmigiano-Reggiano, for serving
- Sear the Meat: Heat the olive oil in a large heavy-bottomed pot over medium heat. Sear the beef and sausages until browned on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the onion and cook until softened. Add the garlic and cook for another minute.
- Deglaze with Wine: Stir in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Slow-Cook the Ragù: Return the meat to the pot, add the passata, crushed tomatoes, oregano, bay leaf, salt, and black pepper. Bring to a gentle simmer, cover, and cook on low heat for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is rich.
- Cook the Pasta: About 20 minutes before serving, cook the paccheri or rigatoni in salted boiling water until al dente. Drain and toss with some of the sauce.
- Shred and Serve: Remove the meat from the sauce, shred it, and return it to the pot. Serve the pasta topped with extra ragù, fresh basil, and grated Pecorino Romano.
The deep, smoky tannins and rich dark fruit notes of aglianico enhance the slow-cooked depth of this Neapolitan ragù, creating a beautifully balanced and indulgent pairing.
