Vini Masseria Frattasi

Aglianico, coda di pecora, falanghina, fiano and greco grow on the steepest plateaus of the mountain that enchanted Virgilio.



From a pre-phylloxera vineyard, in Via Migliara, on the hills of Anacapri, vinification and refinement on the island, it is the only red capri dop.


The cabernet sauvignon terraces are in the mountains, like most of the products on our estates, these are heroic in terms of slope and difficulty of cultivation.


Grapes selected six times between vineyard and drying, a special product, Aglianico cones are hung to dry until January, then pressed.


A wine with an intense ruby red color with purple hues and absolutely impenetrable transparency. The nose is very rich in fruity compounds with distinct hints of berries and sweet spices.


A cru produced only in deserving vintages, from a vineyard 700 meters above sea level, on soil with multiple stratifications: first pyroclastic deposits and then volcanic eruptions; then blue clays; and the base, thicker, dolomitic limestone.



The top white, from falanghina left on the vine and harvested like a Canadian ice wine, then a passage in new French oak barriques.


From the oldest vineyard on the estate, a cru, a single parcel on volcanic soil, the scent of pear and cherry blossom makes it special.

Coda di Volpe

From centuries-old vineyards, with plants century-old vines, with plants that are up to two centuries old, a cultivation system that for some plants is a museum, the shoots tied with red willow.

Chardonnay 890

From one of the highest vineyards in the Apennines at an altitude of 890 m above sea level, the vines grow on white limestone.

SVG 920

From the vines of an international vineyard at an altitude of 920 metres, on the edge of the forest, under extreme conditions in an ideal setting, on stone soils of volcanic origin.



On partly volcanic soils, this vine from Campania has acclimatised on a mountain slope, and the small bunches give us a truly exuberant wine.


Drink it and you think of hawthorn flowers, elegant, full, immediate, falanghina is a wine born in this very area, which survived phylloxera.


A very light colour, the vineyard is at an altitude of 650 metres, in a corner east of Mount Taburno, on marl and a great fluctuation in temperature between day and night.


Iovi Tonant

The vineyard of San Pietro is on a ridge of Taburno, all stone and clay, the scent of this wine leaves you stunned for its texture and kaleidoscopic aromatic qualities.


An important Aglianico from our vineyards on the Taburno, at mountain altitudes, a natural production, an impenetrable, fragrant wine, perfect with meat dishes.

Orchis Purpurea

Orchis Purpurea is an orchid, one of dozens of varieties growing in the Apennines, an expression of an unspoilt natural environment.


Another name evocative of the liturgy of the symposium, the rhyton was an animal-shaped vessel in the ritual dinners of the Greeks, Etruscans and Samnites, who chose Campania as the paradise of wine.


Principato Ultra was the ancient province of the Kingdom of the Two Sicilies whose territory also included Montesarchio, the company’s headquarters.


A challenge in the mountains, among untouched forests and a generous nature, in the middle of a valley of stones, bone, skeleton; the fruit is very fine pulp.


Falanghina Zero

A flurry of bread crust and yeast aromas impose themselves with delicacy, this champenois has been left 24 months in bottle.

Rosato Zero

Immediate notes of dog rose, fragrant cascades of peach blossom, then a concert of freshness crystallised in the mouth at first impact.

Prestige Blanc

The fruit of the falanghina explodes in a varied and very rich complex of aromas, the fresh aromas of an undergrowth of apple blossoms take over.

Prestige Rosée

An enchanting cavern of a thousand scents of
roses, hinted red fruits and lots of wild strawberries, pervades every corner of the the palate and commands the senses.


Moscato di Baselice

The grapes are harvested when perfectly ripe, hung on wires and dried for about three months until January. A soft pressing, followed by a long fermentation and maturation in oak barrels.


Our grappa. The name acquavite first appeared in Campania, in the notebooks of the Salerno medical school, the first university in Europe.

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