Frappato

Frappato is a red grape variety present throughout Sicily but mainly in the province of Siracusa and Ragusa.

The grape is very ancient and the first evidence goes back to the 16th century and its name, "frappatu" or "frappato," seems to refer to the term fruity, a prominent characteristic of the wine's enticing bouquet. Frappato origin is unknown and seems to have been imported from the Iberian Peninsula. There two very similar varieties called Frappato, with rather elongated bunches and with very close berries with an intense red colour tending to violet.

Having the berries very close can damage the bunch, when the grapes are fully ripe, they press on each other causing the splitting of some of them resulting in the formation of mould.

Frappato grapes, also often vinified in white for its characteristics, tend to produce fruity, smooth wines with very little tannins and if blended with the Nero d'Avola grapes, produce the Cerasuolo di Vittoria DOCG.

To learn more about the grape read Andrea's post.