Il Frappato
Il Frappato is mostly from vineyards located in alluvial debris deposits along the Acate river, about 100meters above sea level. These are soils with medium-high permeability, dark brown in color, with a sandy-silty matrix and whitish calcareous pebbles. This soil structure allows good oxygenation of the very deep roots. The Vittoria DOC rules allow Frappato to be a minimum of 85% Frappato, but Valle dell’Acate’s Il Frappato is 100% Frappato. This allows the typicity of the grape to shine. At 100% the grape yields a lovely, fresh and food-friendly wine.
Appellation: Vittoria Frappato DOC
Type: Red, dry
Varietal: 100% Frappato
Color: Very clear ruby red.
Bouquet: Fragrant, fresh and overpowering; hints of red fruits, blueberries, raspberries and blackberries, violet flowers and sage.
Taste: Very vivacious and fresh, particularly aromatic because of red fruit and rosebuds, a dry pleasant, long, clean, and bright floral, persistent finish.
Alcohol: 13.5%
Serving Temperature: Slightly chilled 14-15° C (57-59° F).
Pairing: Appetizers including fresh and aged cheeses, salamis, Sicilian red tuna, fish soup, mullet, chicken, or vegetable dishes with tomatoes or tomato sauce, sushi and sashimi. This is also a perfect porch or patio wine on a warm afternoon or evening.
Production Area: Mostly from Biddine Sottana, along the Acate river, with some fruit coming from the Biddine Soprana Plateau, Acate Ragusa, Southeastern Sicilia.
Elevation: The majority of the fruit is grown in vineyards at 110 meters (360 feet)a.s.l., additional fruit from the Biddine Soprana Plateau is at 250 meters (820 feet) a.s.l.
Exposure: Southeast.
Soil: Alluvial debris with medium-high permeability, dark brown in color, with a sandy-silty matrix and whitish calcareous pebbles.
Training System: Espaliers and cordon.
Vine density: Approximately 5,000 plants/ha.
Yield: 7,400 kg/ha.
Harvest: The first 10 days of September.
Aging: Steel vats for 6 months, then held in-bottle for at least 3 months before release.
