The Frappato, from grapes frappato in purity, known also as "Frappato di Vittoria", is a wine with a particular characteristics; it is fresh with intense notes of fruit, of easy combinings with all cheeses.
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Identification: Indicazione Geografica Tipica Sicilia
Production Area: C.da Bidini-Acate (Rg) - Eastern Sicily
Grape varieties: Frappato 100%
Type of soils: Medium texture soils, tending to compact, interspersed with limy tufa
Cultivation system: Low trained on wires system, spur spruned cordon
Planting density: Approx 5.000 plants for hectare
Yield for hectare: 7500 kilos
Harvest period: The end of September, the first of October
Ageing: 6 months in steel tank
Refining: 3 months in the bottle
Alcoholic content: 13%
Colour: Light red ruby
Bouquet: Fragrant, fresh and bursting out, intense notes of bilberry, blackbarry, raspberry
Taste: Bright and fresh, light but persistent; with the small black and red fruits in the palate too
Serving temperature: 14-15 °C
Combination:Starters with seasoned and cheeses, cold cut and game pâtè, recommended with fish dishes
First year of the production: 1995
Number of bottles in the vintage 2002: 60.000
Vinification: The grapes are de-stemmed and crushed, the fermentation is at a controlled temperature of 28-29 °C in open steel vats for 5-6 days of maceration on the skin; malolactic fermentation in stailes steel vessels.
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The Cerasuolo di Vittoria D.O.C.G. to which give also a particular value because it represents the territory, is constituted by the most known nero d'Avola and by the frappato. The union of these two vines handed to a wine that has persistence and body of the nero d'Avola together with the perfumes and freshness of the frappato. Drink it with a meat menu.