Frappato

Frappato is a red grape deeply tied to Sicily, where it has been grown for centuries, even if its early history is a bit hazy. Its roots are most likely in the southeast of the island, and DNA studies have linked it to Sangiovese as a close relative, which helps explain its bright cherry character. It’s most closely associated with the island’s southeast, thriving in Sicily’s warm, sun-soaked climate and the cooling influence of the Mediterranean. Sea breezes and chalky, sandy soils around Vittoria help keep the grapes fresh and the alcohol levels modest. The name likely comes from the Italian frappare, a nod to the grape’s thin skin and delicate nature rather than anything stylistic in the wine. Some writers also connect the name to the Sicilian word frappatu, and the grape is sometimes called Frappato di Vittoria in local usage.

In the vineyard, Frappato is vigorous and can easily overproduce if left unchecked, so careful farming is key. Growers often use bush-trained vines, known locally as alberello, which suit the island’s dry summers and help limit yields. The grapes grow in loose clusters with thin skins, which makes them sensitive but also helps create wines with lighter color and softer structure. Those thin skins also leave the fruit vulnerable to rot in wet vintages, and the grape ripens relatively early compared with many Sicilian reds.

Frappato really shines around Vittoria and Ragusa, where it’s often paired with Nero d’Avola in Cerasuolo di Vittoria DOCG, Sicily’s flagship red appellation. Cerasuolo di Vittoria is Sicily’s only DOCG, with a blend of 50 to 70 percent Nero d’Avola and 30 to 50 percent Frappato, the sturdier grape lending color and structure and Frappato adding perfume and lift. Varietal bottlings of Frappato are also made, and the grape is a favorite of natural winemakers, such as COS, who helped bring it to international attention.

In the glass, Frappato is all about brightness and charm. The wines tend to be light to medium-bodied, with lively acidity and soft tannins. Flavors lean toward cherry, raspberry, and fresh red fruit, often lifted by floral or herbal notes. Strawberry, pomegranate, and a hint of white pepper are also common, and the wines are often compared to Beaujolais or light Pinot Noir. It’s refreshing, fragrant, and easy to drink, whether on its own or in a blend, and shows how Sicilian reds can be elegant and expressive without relying on weight or power. Many examples are best served lightly chilled, around 55 to 60°F (13 to 16°C), and they pair well with grilled tuna, roast chicken, charcuterie, and pasta with tomato sauce.