Frappato

VIVC records Frappato as variety number 4225 under the prime name Frappato di Vittoria, with a black berry skin (noir). Italy is listed as the country or region of origin of the variety. One parent of Frappato is Sangiovese, with the pedigree given as 'SANGIOVESE X ?' under 'Pedigree confirmed by markers'. The second parent is unknown. VIVC-derived lineage data list Ciliegiolo, Gaglioppo, Nerello Mascalese and Perricone as half-siblings of Frappato, each sharing Sangiovese as a parent.

• Variety number 4225; prime name Frappato di Vittoria; berry skin colour black (noir)
• Country or region of origin: Italy (as listed)
• Known parent: Sangiovese (pedigree confirmed by markers); second parent unknown
• Half-siblings: Ciliegiolo, Gaglioppo, Nerello Mascalese, Perricone

Frappato is originally from Vittoria. Nero d'Avola and Frappato are the varieties traditionally grown in the Cerasuolo di Vittoria area, and the combination of the two is unique and characteristic of this part of Sicily. Cerasuolo di Vittoria was recognised as a DOC in 1973. Achille Alessi, president of the Consorzio di Tutela Cerasuolo di Vittoria DOCG e Vittoria DOC, said: 'The approval of Cerasuolo di Vittoria DOCG in 2005 abolished the other varieties previously allowed, recognising Frappato as the typical variety of our territory.'

• Originally from Vittoria
• Cerasuolo di Vittoria: DOC in 1973, DOCG in 2005

Frappato is almost exclusively grown in Sicily, though a handful of wines are produced in California and South Australia. It mostly grows in the southeast corner of the island. Its heartland is Vittoria, in the province of Ragusa in Sicily's southeast. Equidistant from the Hyblaean mountains and the sea, the area benefits from constant breezes that significantly limit the threat of mildew and other diseases. The breezes also help to expel the warm air at night, allowing for high diurnal temperature swings that preserve acidity and aromatic compounds in the grapes. The typical soil in Vittoria is a thin layer of red sand over compact limestone; the sandy, well-drained topsoils don't retain water, encouraging the vines to dig deep into the limestone bedrock, and the poor soils and lack of water help to ensure alcohol levels remain moderate. Although Frappato is more resilient than other Sicilian varieties, such as Nero d'Avola, drought is an increasingly common occurrence and producers may need to support their vines with irrigation.

• Almost exclusively grown in Sicily; a handful of wines from California and South Australia
• Heartland: Vittoria, in the province of Ragusa in Sicily's southeast
• Typical Vittoria soil: a thin layer of red sand over compact limestone
• Thin-skinned and vigorous yet low-yielding

The jancisrobinson.com grape guide calls Frappato a 'Grapey, floral Sicilian'. It has a delicate frame and perfumed red berry fruit: the wines bear a Sangiovese-esque hallmark of bright red fruit, but Frappato has a lighter body and lighter tannins, with a more fragrant character typically leaning towards strawberries, raspberries and blackberries. It has a pale colour and a palette of floral and fruity aromas. Frappato lends itself to being drunk slightly chilled, and in a 2021 note on a COS Cerasuolo di Vittoria Classico, Richard Hemming MW called it 'a variety akin to Gamay that gives the wine levity, especially when served at lower-than-usual temperatures'. It is made in a range of styles, including sparkling rosato, a Metodo Ancestrale rosato made by fermentation in bottle without disgorgement, a single-vineyard Frappato vinified on the skins in terracotta amphorae, and a sweet wine made by drying the grapes on trellises in the sun. For one sparkling rosato, the Frappato grapes are picked three weeks earlier than those destined for the red wines, for higher acidity and lower alcohol.

• Light body and soft tannins
• Fragrant character typically leaning towards strawberries, raspberries and blackberries
• Pale colour with a palette of floral and fruity aromas
• Lends itself to being drunk slightly chilled

Frappato partners Nero d'Avola in Cerasuolo di Vittoria, which Decanter described in 2025 as Sicily's only DOCG. The production rules require vineyards that, within the farm, stand in the proportion of 50% to 70% Nero d'Avola and 30% to 50% Frappato for both Cerasuolo di Vittoria and Cerasuolo di Vittoria Classico. Minimum ageing is nine months, or 18 months for Classico, which is reserved for vineyards in the historical triangle formed by Vittoria, Acate and Chiaramonte Gulfi. The classic blend is 60/40 in Nero d'Avola's favour, although some producers are tweaking this ratio to give Frappato more of a presence; Occhipinti's SP68, a Terre Siciliane wine, turns the Cerasuolo di Vittoria DOCG recipe on its head with 70% Frappato. As well as partnering Nero d'Avola, Frappato is made as a single-variety wine, typically labelled Vittoria DOC or Terre Siciliane IGT, and Occhipinti produces a line of 'Frappato di contrada'.

• Cerasuolo di Vittoria DOCG: within the farm, 50% to 70% Nero d'Avola and 30% to 50% Frappato
• Minimum ageing nine months, or 18 months for Classico
• Classic blend 60/40 in Nero d'Avola's favour
• Single-variety Frappato typically labelled Vittoria DOC or Terre Siciliane IGT

https://www.vivc.de/index.php?r=passport%2Fview&id=4225 https://www.vivc.de/index.php?r=cultivarname%2Findex&CultivarnameSearch%5Bcultivarnames%5D=cultivarn&CultivarnameSearch%5Btext%5D=Frappato https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/d%252Fc%252Fe%252FD.65605fbb70345bcee4a3/P/BLOB%3AID%3D15124/E/pdf?mode=download Last verified 2026-10-17