Growing Conditions

The Frappato uses the classic Guyot system on sandy soil, red, slightly sloping and facing south west 260 m. Planting density of 6600 plants/he.


Last decade of September. Yieald per HE:manteined around 7000 kg/he thanks to type of pruning and the thinning of the bunches.


The must, obtained by the pressing of the grapes, is left in contact with the skins for about 10 hours, to extract perfumes fom the skins and to obtain the typical pink color. After this time the must is separated from the skins therefore alcoholic fermentation begins about 18°C.


Alcoholic fermentation follows a 4 months refinement period in stainless steel barrels.

Food Pairing

We pairing with raw fish, pasta with vongole and sushi.