The Frappato grape is a native black grape variety from Sicily. Of ancient origins, the first certain records date back to the 18th century, originating from the Iberian Peninsula. The name Frappato seems to derive from “fruity,” but it is also known by the synonyms Frappato Nero di Vittoria and Frappatu. Today, Frappato is present throughout Sicily, but primarily in the provinces of Siracusa and Ragusa, and is less common in other Sicilian provinces. Frappato is a robust grape variety with consistent but modest yields. The clusters are winged, compact, medium-sized, and pyramidal in shape. The berries are blue, irregular, spheroidal-ellipsoidal, with thick skin covered with abundant bloom. Its early flowering makes it sensitive to climatic fluctuations, which are increasingly frequent during spring. It ripens late, with the harvest generally taking place at the end of September.

Frappato is vinified with Nero d’Avola in Cerasuolo di Vittoria or even in purity, with fermentation and aging in stainless steel to highlight the typical floral and fruity aromas of the grape. When vinified in purity, Frappato produces a light ruby-colored, bright wine with a vinous and fruity aroma, as its name suggests, but also with floral notes. When blended with Nero d’Avola, it shows nuanced scents of graphite and some animal notes from the secondary grape. On the palate, the wine is medium-bodied, with soft tannins and a fresh, light taste. It is also produced as a rosé sparkling wine using the classic method. In addition to being blended in Cerasuolo di Vittoria DOCG, it is found in the DOCs Alcamo, Eloro, Erice, and Vittoria, mostly in the provinces of Ragusa, Siracusa, and Catania, but it is also vinified in IGT and as table wine with good results in the provinces of Caltanissetta and Agrigento. Since Frappato is generally a light wine, it pairs well with cheeses as well as flavorful fish dishes or balanced first courses.