The Frappato is cultivated with classic Guyot on sandy ground,slightly south-west facing slope to 260 m s 1 m. Planting density of 6600 plants per hectare.
Last decade of September. Yieald per HE: kept around to 7000 kg/he thanks to the type of pruning and thinning of the bunches.
Fermentation takes place at 18-20° over more than 18 days, prologing the maceration beyond the end of alcoholic fermentation.
After the malolactic fermentation, the wine is left to refine in steel for three months. After bottling the wine ages in the bottle for two months.
Thanks to modest tannins lends itself accompanying dishes based on blue fish, like pasta with sardines and wild fennel.