Frappato, atypically Sicilian

Sicily is normally associated with bold, warm and powerful red wines, whether obtained from the native Nero d’Avola or the international varietal Merlot and Syrah or Shiraz, but Sicily also means the bright, light and soft Frappato, obtained from the homonymous native grape mainly grown in the southern-eastern part of the island, between the provinces of Ragusa and Siracusa, with grapes grown inland producing lighter wines with higher acidity.

Very little known outside the island and often blended with the Nero d’Avola to produce the only Sicilian DOCG wine, the Cerasuolo di Vittoria, or a few other appellations, whether vinified in white or red, Frappato can produce very interesting wines all united by a unique, Sicilian, elegance and sophistication.

Frappato red wines have a bright ruby red color, light and transparent, fruity on the nose, medium-bodied, pleasantly fresh, harmonious and mineral, with soft and balanced tannins making the wine an excellent candidate for chilling. When served chilled, Frappato’s aromas and flavours of the wine become even more pronounced.

Frappato is versatile and pairs wonderfully with a wide range of dishes. While Frappato white complements seafood beautifully—whether it's traditional Sicilian fish dishes, the famed Red Shrimp of Mazara del Vallo, or even raw fish like sushi—the red wine is equally adaptable. It pairs well with both fish and meat dishes, including fish soup, vegetable and fish couscous, tuna sushi, swordfish, bluefish. Frappato is also an excellent match for local cold cuts and cheeses. A glass of chilled Frappato is also a very good accompaniment to spicy food, it calms the heat down.

Usually unaged, Frappato wines are the ideal red wine even for those new to red wines. Frappato wines are a big success, a crowd-pleaser, every time we feature it in one of our wine tasting events is a wine that pleases red and white wine drinkers alike. So next time you think about Sicilian wine, think of Frappato, a wine that will surprise you.