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. 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. 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.

In the vineyard, Frappato is vigorous and can easily overproduce if left unchecked, so careful farming is key. The grapes grow in loose clusters with thin skins, which makes them sensitive but also helps create wines with lighter color and softer structure. 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.

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. 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.