Frappato

Frappato is a red grape variety native to southeastern Sicily, best known for its role in the Cerasuolo di Vittoria DOCG, where it is blended with Nero d'Avola to produce the region’s flagship wine. The grape is most closely associated with the Vittoria area in the province of Ragusa, where warm Mediterranean conditions help it ripen fully.

Viticulture and characteristics: Frappato is late-ripening and relatively low in tannins, with thin skins and a tendency to preserve high acidity. It thrives in hot, sunny sites but can be sensitive to oversupply and drought. In the winery, Frappato is used both in blends and as a varietal wine, contributing perfume, freshness, and approachable fruit.

Wine style and flavor profile: When made as a varietal, Frappato typically yields light- to medium-bodied wines with bright red fruit flavors such as cherry and strawberry, complemented by floral notes like violet. Some examples show hints of spice, and occasionally herbal or mineral nuances. Tannins are generally soft, and acidity is moderate to high, producing wines that are fresh and drinkable upon release. Blends with Nero d'Avola in Cerasuolo di Vittoria tend to add structure and depth while allowing the Frappato component to provide aroma and liveliness.

Aging and food pairing: Most Frappato wines are meant to be enjoyed young, though well-made examples can age modestly. They pair well with lighter meat dishes, poultry, Mediterranean vegetables, and tomato-based dishes, as well as soft cheeses.

Overall, Frappato is valued for its aromatic profile, bright acidity, and versatility within Sicilian winemaking, especially in the iconic Cerasuolo di Vittoria blend.