Frappato

Frappato's exact origins remain a mystery, though current thinking points to the Iberian Peninsula as a likely source. The earliest written record dates to 1760 in the area around Vittoria in southeastern Sicily. DNA analysis published in 2008 revealed a close genetic relationship to Sangiovese, suggesting Frappato is most likely a natural crossing of Sangiovese with an unidentified variety. The name itself derives from 'frappatu', a Sicilian word meaning 'fruity', a fitting description for the variety's defining aromatic character. Like many southern Italian grapes, Frappato suffered a sharp decline in the mid-20th century as growers pivoted toward internationally recognised varieties. The revival of interest in indigenous grapes and natural winemaking, which gathered pace from the 1990s onward, has restored Frappato's reputation significantly.

• Likely originated in the Iberian Peninsula; first documented in Sicily in 1760
• 2008 DNA studies show close genetic link to Sangiovese, probably a crossing with an unknown variety
• Name derives from 'frappatu', meaning 'fruity' in Sicilian dialect
• Declined mid-20th century but has seen strong revival alongside natural winemaking movement

Frappato is overwhelmingly a Sicilian grape, with southeastern Sicily accounting for the vast majority of plantings. The region around Vittoria provides the variety's spiritual home and gives its most prestigious appellation, Cerasuolo di Vittoria DOCG, Sicily's only DOCG designation. The soils here are predominantly sandy and calcareous with excellent drainage, complemented in some areas by red clay and limestone terroir. Vineyards sit at elevations around 280 metres in notable examples, benefiting from warm Mediterranean conditions and dry summers. Sea breezes from the nearby coast play a critical role in preserving the variety's characteristic acidity, which would otherwise be at risk in such a hot climate.

• Southeastern Sicily holds approximately 85% of global plantings across around 760 hectares
• Sandy, calcareous, and limestone-rich soils with strong drainage define the key growing zones
• Warm Mediterranean climate with dry summers; sea breezes crucial for acidity retention
• Appears in Cerasuolo di Vittoria DOCG, Vittoria DOC, and Terre Siciliane IGT

Frappato produces light-bodied red wines with a distinctly grapey, aromatic character. The nose is built around sweet red berries, wild strawberries, and fresh cherries, layered with violet florals and a hint of incense spice. On the palate, vibrant acidity is the defining thread, supported by notably low tannins that give the wine its fresh, approachable style. Flavours of pomegranate, white pepper, tobacco, and clove add complexity beyond the primary fruit. Alcohol typically sits between 11.5% and 13.5% ABV. The majority of Frappato wines are ready to drink on release, though producers focused on structure and concentration can yield bottles that reward 5-10 years of cellaring.

• Light-bodied with vibrant acidity and low tannins; hallmark aromas of wild strawberry, cherry, and violet
• Secondary flavours include pomegranate, white pepper, tobacco, and clove
• Typically 11.5-13.5% ABV; most approachable young but structured examples age 5-10 years
• Thin skin and compact clusters make the variety susceptible to botrytis and modest in yield

Frappato's most regulated role is as a blending partner in Cerasuolo di Vittoria DOCG, Sicily's only DOCG appellation. The rules require between 30% and 50% Frappato in the blend, with Nero d'Avola contributing the remaining 50-70%. This pairing balances Frappato's aromatic lift and acidity against Nero d'Avola's darker fruit, body, and structure. Frappato also appears under the Vittoria DOC and the broader Terre Siciliane IGT designations. From the 1990s and 2000s onward, producers increasingly began releasing Frappato as a single varietal wine, a shift driven by renewed focus on indigenous Sicilian varieties and the natural winemaking movement. Producers such as COS, Arianna Occhipinti, and Valle dell'Acate have been central to this trend.

• Cerasuolo di Vittoria DOCG requires 30-50% Frappato and 50-70% Nero d'Avola
• Cerasuolo di Vittoria is Sicily's only DOCG designation
• Single varietal releases have grown steadily since the 1990s-2000s
• Also classified under Vittoria DOC and Terre Siciliane IGT