Frappato

Frappato is an interesting and lesser-known red grape variety from Sicily, Italy. It’s most commonly associated with the southeastern part of the island, especially the province of Ragusa, where it’s often blended with Nero d’Avola to produce the well-known Cerasuolo di Vittoria DOCG (Denominazione di Origine Controllata e Garantita). Here’s a quick overview of Frappato: Grape Profile Color: Red Body: Light to medium Aromas/Flavors: Bright red fruits like strawberries and raspberries, with floral and sometimes herbal or spicy notes. Acidity: Fresh and lively Tannins: Generally soft and gentle Alcohol: Moderate (often around 12-13%) Wine Style Frappato wines tend to be light and fragrant, similar in style to a Pinot Noir or Gamay, and they’re often best enjoyed slightly chilled. They can be very food-friendly, pairing well with lighter dishes, charcuterie, grilled fish, or even pizza. Viticulture Frappato vines are relatively hardy and thrive in the warm Mediterranean climate of Sicily. They’re usually grown on sandy or clay soils that help emphasize their aromatic qualities. Key Regions Vittoria (Ragusa): The grape’s traditional home, where it’s blended with Nero d’Avola in Cerasuolo di Vittoria. Some winemakers also produce single-varietal Frappato wines that highlight its bright, fresh personality.