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: full-bodied Cabernet Sauvignon 
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.

Stinco di Agnello Brasato (Braised Lamb Shanks)

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef or lamb stock
• 1 can (400 g) crushed tomatoes
• 2 sprigs rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• Fresh parsley, chopped (for garnish)
• Mashed potatoes or polenta (for serving)

Instructions:

1. Preheat the oven to 160°C (320°F).
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, about 8–10 minutes. Remove the lamb shanks and set aside.
3. Add the onion, carrots, and celery to the pot and cook for 5–6 minutes, until softened. Add the garlic and cook for another 1–2 minutes, until fragrant.
4. Stir in the tomato paste and cook for 1–2 minutes. Pour in the red wine, scraping the bottom of the pot to loosen any caramelized bits. Let the wine reduce for 3–4 minutes.
5. Add the crushed tomatoes, stock, rosemary, bay leaves, salt, and pepper. Return the lamb shanks to the pot and spoon some of the sauce over the top.
6. Cover the pot and transfer to the oven. Braise the lamb for 2.5–3 hours, or until the lamb is tender and easily pulls away from the bone. Occasionally baste the lamb with the sauce to keep it moist.
7. Once the lamb is cooked, remove the shanks and set aside. Discard the rosemary sprigs and bay leaves. Simmer the sauce on the stovetop for an additional 10–15 minutes to reduce and thicken slightly, if necessary.
8. Serve the braised lamb shanks over mashed potatoes or polenta, spooning the sauce over the top. Garnish with fresh parsley and enjoy!