 This week's Grapevine will feature some incredible wines from Masseria Frattasi, with Tomaso's, The Cuisine of Italy. These wines will be available at Tomaso's Wine Makers Dinner on April 24th. Make your reservation today to enjoy these delightful wines and savor Italy's best at Tomaso's!
Our guests joining Beth & Bill are Kevin Larkin, General Manager of Tomaso's at 32nd & Camelback Rd in Phoenix, and Chef Lornezo Bianchi from Tomaso's in Casa La Paloma Center in Chandler, joined by Jeff McCarty, CSW, Estate Specialist, Journeyman Certified Training Coordinator, Rebel Vinum, Alliance Beverae Distributing Company. "
Featured Wines:
2007 FALANGHINA DEL TABURNO DOC
 From grapes organically cultivated in our farm; we do not use any kind of pesticides. Vineyards are located in Montesarchio and Bonea and are from 10 to 55 years old. The average yield is about 5 tons/hectare, meaning about 2 kg/vine.
Fermented in stainless steel open containers, it has been aged sur-lie for about 6 months with frequent
batonnages.
This Falanghina exhibits evident hints of ripe fruits like banana, peach and apricots intermingled with flowers and slight herbaceous notes. In the mouth is fresh and savoury. It matches easily any kind of fish dishes, pasta, pizzas and fried vegetables. Serve it at not more than 10 °C
2005 “CAUDIUM” AGLIANICO BENEVENTANO IGT
 From grapes organically cultivated in our farm, without use of any kind of pesticides. Vineyards are located in Bonea and are 15 years old at an altitude of about 450 masl on calcareous soil. The average yield is about 8 tons/hectare, meaning about 1.8 kg/vine.
Fermented in steel tanks for about 20 days; aged in tanks for
1 year and in bottle for 6 months
This Aglianico is crafted traditionally and it reveals the classic notes of tobacco leaves, wild red berries, plum and blackcherry.
It matches easily any kind of meat (possibly red), pasta with ragout or aged cheeses (from cow milk) and cold cuts.
2004 “IOVI TONANT” AGLIANICO DEL TABURNO RISERVA DOC
 From grapes organically cultivated in our farm, without use of any kind of pesticides. Vineyards are located in Montesarchio at an altitude of
about 480 masl on argilo-calcaire soil. The average yield is about 5 tons/hectare, meaning about 0.8 kg/vine. Fermented in steel tanks for about 30 days; it is aged in oak barrels for 2 years and 1 year
and in bottle.
This Aglianico is the best selection of the estate. It reveals notes of sweet tobacco, blackcherry, plum, leather, fresh wild herbs and small dark wild berries. It is full bodied, complex and elegant. It will age for decades. It matches aged cheeses and game.
2006 “DONNALAURA” FALANGHINA DEL TABURNO DOC
 From grapes organically cultivated in our farm, without use of any kind of pesticides.Vineyards are located in Bonea and are 10 years old,
high density planting (7000 vines/ha). The average yield is about 5 tons/hectare, meaning less than 1 kg/vine.
Fermented in barriques of French Oak from Allier, Nevers and Vosges, 30% new oak. It has been aged sur-lie for about 9 months with frequent batonnages.
This selection of Falanghina exhibits a very tropical fruits nose, with banana, mango and papaya intermingled with light flint notes, and flowers hints. In the mouth is full bodied, plushy, extremely round and soft. It matches easily any kind of soft cheeses, like gorgonzola and stracchino, but is also a good companion for white meats and elaborated fish dish.
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