Kapnios 2016 Aglianico Masseria Frattasi IGP
Kapnios by Masseria Frattasi is an Aglianico PGI produced in Campania. It is a wine produced in a limited number of bottles due to the complex processing and the unique organoleptic characteristics. It is excellent to combine with roast meat, game and mature cheeses
- Vino rosso
- Production area
- Grape variety
- Type of soil
- Calcareous and clayey
- In new French oak barrels for 18 months and then long in bottle.
- 32,00% vol.
- Serving temperature
- 18-20 °C
- 0,75 l.
- Fruity of blackberries and blackcurrants
- Full, balanced, with a long finish of sweet roasted coffee, chocolate, tobacco and spices
Roots, history and tradition
The Masseria Frattasi winery is located in the mountains, under the Taburno, the building is from 1779, the year in which the farm was founded. Taburno derives from Taurn, which in the Minoan dialect meant mountain crossed by ravines and canyons. The people of Crete brought the vine to the first Greek colonization in these lands, three thousand years ago. The Clemente family started the viticultural renaissance of the area. He introduced Falanghina, the oldest white grape variety in Europe, in all markets of the world, from Japan to Sweden, from Phoenix to Tokyo, from San Diego to Cairo. From here, from the land of his grandfather Antonio the first scions of the seedlings began to be diffused in the other provinces and in the municipalities of the area. In this handful of stones crushed on the steep sides of the mountain the Falanghina has always been cultivated, the area is the capital of the most prized white of the South. Wine labels have a ceramic on the front. They are the work of Giustiniani, the most famous ceramist of the eighteenth century, with the classic yellow, green and blue of the Neapolitan tradition. Giustiniani had a shop a few kilometers from the farm, he decorated the palatial chapel of the seventeenth century. When the earthquake destroyed the chapel we recovered the riggiole, the tiles depicted on the labels and we made them live again no longer under the feet of the faithful, but in front of their palate. Masseria Frattasi is also a place of life, the owner Caterina Cecere has been a winemaker since she was five and made her first harvest, she teaches the endless army of grandchildren, of all ages, from Delfina to Beniamino, as one lives in Campagna, from cooked must to passito, from Aglianico jams to Falanghina ice creams, from grappas with dried Falanghina grapes harvested in December to roast cooked with Aglianico. There are no gastronomic variations where there is no grape and wine, between a hundred varieties and a thousand ripenings. Between the mighty walls of the company and the cellar, even a meter and a half thick, the rhythms of life are slow and punctuated with the rhythms of the harvests.