Wines, foods and intriguing history of Sicily offer never-ending learning experiences. Just recently, I was sent (as samples) two bottles of Frappato, a wine I’ve tasted in a blend but not recently as a single varietal. Impressed with not only the price point, but with Frappato’s ability to pair with some of my favorite foods, you will be, too.
Frappato Can Be Found in a Blend or as a Single Varietal
According to authors Jancis Robinson et. al. in Wine Grapes, Frappato is said to have originated in Vittoria, in the provice of Ragusa located in the south of Sicily. The word itself is derived from frattato, meaning “fruitful” and DNA research suggests a genetic link between Frappato and Sangiovese. The grape has thin, fragile skins and on the vine, compact clusters make Frappato easily susceptible to botrytis bunch rot.
Frappato – Photo Credit: Grape Collective
Frappato is often blended with indigenous Sicilian red varietals Nero d’Avola, Nerello Mascalese, and Nocera to add complexity and at times, with white varietals such as Inzolia and Catarratto Bianco. In Cerasuolo di Vittoria DOCG, Frappatto contributes 30-50% of the blend and is authorized in Alcamo, Eloro, Erice and Vittoria DOCs. As of 2020, Frappato is cultivated in Sicily within 2385 acres/965 hectares. As a single varietal, Frappato may be a rare find, but it’s now more accessible since more Sicilian winemakers realize that Frappato in its purist form has an allure that is hard to ignore.
<img aria-describedby="caption-attachment-26596" class="size-medium wp-image-26596" src="https://i0.wp.com/www.grape-experiences.com/wp-content/uploads/2024/02/Frappatovineyardsplaneta.jpg?resize=600%2C434" alt="Frappato" width="600"
This Article was originally published on Grape Experiences
