Frappato

Grape variety	Frappato
Synonyms	Frappato di Vittoria, Frappatu Nero
Grape colour	Red grape
History	Frappato traces its origins back to Sicily, specifically the Vittoria region where it thrives today. Historical documents first mention it in 1760, but it's thought to have been present since the 17th century, earning its name from the Italian term for 'fruity'. Early 20th century records suggest a possible Spanish lineage, noting two similar grape varieties in Spain. However, Baron Antonio Mendola, a wine enthusiast from the same era, claims that Frappato is indigenous to Vittoria and has been a part of the local viticulture since the 1600s. Regardless of its origins, Frappato has become an integral part of Sicilian wine culture.
Ampelographic features	The Frappato vine is characterized by its medium-sized, pentagonal leaves, which are sometimes kidney-shaped and present an intense green color on the upper side. The vine produces moderately compact clusters that are pyramidal in shape, with one or two wings and an average length of 20 cm. The peduncle is semi-woody and the pedicel is short to medium in length, showcasing a green or sometimes reddish hue. The grapes themselves are medium-sized, irregularly shaped, and display a blue-purple skin that is thick and waxy. The flesh of the grape is juicy with a simple, sweet flavor and the juice is either colorless or has a slight rosy tinge.
Characteristics of the wine	Frappato wines are known for their distinctive cherry color, aromatic bouquet, and low tannin levels. They are light-bodied and often compared to a high-quality Beaujolais due to their similar characteristics. While Frappato can be used to produce varietal wines, it often performs best in blends, where its unique properties can contribute to a more complex flavor profile.