The grape variety Frappato

Frappato is a distinctive red grape variety predominantly cultivated in Sicily, Italy, particularly in the southeastern province of Ragusa. Valued for its lively character, Frappato produces wines with a light to medium body, vibrant acidity, and pronounced aromatic complexity. The aromatic profile often features bright notes of red cherry, wild strawberry, pomegranate, and raspberry, accompanied by delicate floral nuances and subtle hints of Mediterranean herbs. On the palate, Frappato wines showcase smooth tannins, refreshing minerality, and a juicy, elegant finish.

The grape thrives in Sicily’s warm climate, where it is most famously blended with Nero d’Avola in the renowned Cerasuolo di Vittoria DOCG. However, varietal Frappato wines are increasingly celebrated for their distinctiveness and charm. Typical styles range from fresh, youthful expressions ideal for early drinking to more structured, complex versions with short periods of oak aging.

Frappato’s approachable, fruit-driven style makes it highly versatile with food. It pairs exceptionally well with seafood pastas, grilled poultry, roasted vegetables, and traditional Sicilian dishes such as caponata or arancini. Its brightness and finesse also make it an excellent match for charcuterie, spicy cuisine, or a casual antipasto platter.