Frappato is one of Sicily's very special, rare red wine varieties. It was once a mainstay in Marsala but has come into its own as a delicate, dry red wine.
Frappato Tasting Notes
This translucent, light-bodied red exudes candied red fruit aromas with spiced undertones. What makes it distinctly Sicilian are these subtle earthy dried tobacco notes in what would otherwise be a fruit-bomb of a red.
Expect a light body, low tannin, and a fruity, refreshing taste on the palate.
You'll sometimes find Frappato blended with Nero d'Avola in wines labeled with Cerasuolo di Vittoria DOCG. The Nero d'Avola adds more texture (tannin) and richer, darker fruit flavors.
Food Pairing with Frappato
Frappato marries well with roasted red pepper and sun-dried tomato. Additionally, you’ll find it perfect for fall harvest foods like roast turkey and cranberry sauce.
Frappato is the perfect shoulder-season wine because you can serve it chilled or alongside rich, spice-driven foods.
Where Does Frappato Come From?
Frappato grows mainly in western Sicily's Trapani province in and around the Marsala region. There's a rare red Marsala that uses Frappato as a base wine!
Beyond this, Frappato grows in the south in Cerasuolo di Vittoria DOCG, blended with Nero d'Avola. Despite blending with Nero, expect these wines to have light and aromatic flavors because of the region's sandy soils.
In total, Frappato is a very rare grape, with estimates under 2,000 acres worldwide – and nearly entirely on the island of Sicily.