Frappato’s history is tightly woven into the tapestry of Sicilian wine culture, with its origins stretching back several centuries in the Ragusa province. Local growers have always adored Frappato for its ability to ripen early, resist drought, and deliver lively, easy-drinking wines even in Sicily’s heat. In recent years, as the appetite for lighter, fresher reds has grown, Frappato’s star has risen, embodying the variety and charm at the heart of Sicily’s contemporary wine scene.
Frappato
Region: Europe
Frappato is a lively red grape native to Sicily, thriving in the sandy soils around Vittoria in southeastern Sicily. Best known as the lighter partner in Cerasuolo di Vittoria (where it’s blended with Nero d’Avola) or on its own, Frappato produces wines that are refreshingly aromatic, light-bodied, and bursting with bright red fruit. Its laid-back, chillable character and delicate floral aromas make it a standout for those seeking something distinctly Mediterranean yet playful.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 12.5%
The History of Frappato
FAQs About Frappato
How is Frappato different from Nero d’Avola?
Frappato is lighter, more aromatic, and fruit-driven, while Nero d’Avola is richer, fuller-bodied, and more tannic.
Should Frappato be served chilled?
Yes, slightly chilling Frappato (around 14–16°C / 57–61°F) enhances its bright fruit flavors and fresh finish.
What foods pair well with Frappato?
Frappato shines with charcuterie, grilled vegetables, tuna, pizza, and spicy Mediterranean fare.
Is Frappato used for blends or varietal wines?
Both—while it’s essential in the Cerasuolo di Vittoria blend, you’ll increasingly find delicious single-varietal Frappato bottlings.
Meta Description: Explore Frappato, Sicily’s floral and fruit-forward red. Experience its cherry and strawberry lift, rose aromas, and vibrant, easy-sipping personality.