Frappato

The grapes typically produce wines with a light to medium body, high acidity, and low tannins known for their fresh and fruity character, often exhibiting notes of red berries, strawberries, raspberries, and sometimes floral undertones.

Frappato is often blended with other grape varieties in winemaking. In Cerasuolo di Vittoria, it is traditionally blended with the Nero d’Avola grape, which adds structure, body, and complexity to the wine.

The variety thrives in the warm Mediterranean climate of Sicily, where it enjoys plenty of sunlight and warm temperatures. The vineyards are often located on hillsides and benefit from the cooling sea breezes, which help maintain the grape’s acidity and enhance its aromatic profile. The volcanic soils in some parts of Sicily also contribute to the wine’s unique character.

The wines are typically made using stainless steel or cement tanks to preserve their delicate fruit flavours and bright acidity. Some winemakers also use carbonic maceration, a winemaking technique that enhances the fruitiness and aromatics of the wine.

Due to its light and refreshing nature, Frappato wines are versatile and pair well with various dishes. They are especially delightful with Mediterranean cuisine, grilled vegetables, pasta dishes with tomato-based sauces, seafood, and light poultry dishes.