Masseria Frattasi “Caudium” Aglianico Beneventano IGP 2021

Masseria Frattasi “Caudium” Aglianico Beneventano IGP is a bold and full-bodied red wine from Campania, Italy. Crafted from 100% Aglianico grapes, it features aromas of blackberries, cherries, and dark chocolate, with notes of tobacco and spice. The velvety finish and firm tannins showcase its rich character.

*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: Full-bodied, Bold
Grape Varietal: Aglianico
Tastes Like: Blackberries, cherries, dark chocolate, tobacco, spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic soils with high minerality
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Masseria Frattasi is a historic winery in Campania, known for producing wines that capture the essence of the region's volcanic terroir. "Caudium" Aglianico showcases their dedication to tradition and excellence.

Seafood: Grilled swordfish or octopus.
Poultry: Duck breast with cherry sauce or chicken cacciatore.
Vegetarian: Eggplant parmigiana or roasted root vegetables.
Meat: Braised lamb shanks, beef short ribs, or venison stew.

Pecorino Romano: Salty and sharp, enhancing the wine's depth.
Provolone Piccante: Bold and tangy, complementing the wine's tannins.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine's intensity.
Gorgonzola Dolce: Creamy and tangy, providing a delightful contrast.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 cups red wine
• 2 cups beef stock
• 2 onions, chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear the shanks until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze with red wine, scraping the bottom of the pot. Add beef stock and rosemary, and return the lamb shanks to the pot.
4. Cover and simmer on low heat for 2.5–3 hours until the meat is tender.
5. Serve with creamy mashed potatoes or polenta.

Tip: For a richer flavour, prepare the dish a day ahead and reheat before serving.