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Techniques like neutral barrels, lees contact, and cement tanks add body and texture
Filippo begins his winemaking process with a pied de cuve, an early-picked spontaneous ferment used to start a larger fermentation without the need for added yeast or bacteria. The hand-harvested Frappato is de-stemmed and fermented naturally in plastic tini. After fermentation—or earlier if tannins become too strong—he uses a traditional manual basket press to gently press the must, avoiding the extraction of harsh tannins. The wine is then aged in concrete over the winter and racked at least three times.
About The Varietal
Frappato is a red grape variety known for its light body, and it is extensively cultivated on the southeastern coast of Sicily. These grapes produce wines with a cherry-red hue, aromatic qualities, and low tannin content. Varietal Frappato wines are light-bodied and exhibit a subtle resemblance to high-quality Beaujolais wines.
Enjoy with steak salad, sausage, or capers and olives.
Techniques like neutral barrels, lees contact, and cement tanks add body and texture
