Frappato

Frappato is a red Italian wine grape variety that is grown primarily in Sicily. The grape is light bodied and has a highly aromatic profile.

History

The origins of Frappato are not clear, but it is believed to have been cultivated in Sicily for several centuries. It is often blended with Nero d'Avola to produce the Denominazione di Origine Controllata e Garantita (DOCG) wine Cerasuolo di Vittoria.

Viticulture

Frappato is a late-ripening variety that requires a warm climate to fully mature. It is highly susceptible to various vine diseases, including powdery mildew and botrytis cinerea. The grape has a natural high acidity, which can be balanced by blending with other varieties.

Wine regions

Frappato is primarily grown in the Vittoria region of southeastern Sicily, where it is used to produce the DOCG wine Cerasuolo di Vittoria. It is also grown in smaller quantities in other parts of Sicily and in the Calabria region of mainland Italy.

Wine styles

Frappato wines are typically light in color and body, with a high acidity and low tannin levels. They are known for their aromatic profile, with notes of red fruit, flowers, and spices. Frappato wines are often consumed young, but some producers age them in oak barrels to add complexity.

Food pairing

Due to its light body and high acidity, Frappato pairs well with a variety of foods. It is particularly suited to dishes with tomato-based sauces, such as pasta and pizza, as well as grilled meats and fish.

See also

• List of Italian grape varieties
• Italian wine