Frappato Terre Siciliane IGT Wine PR379

From the Frappato grape we obtain a wine with a ruby ​​red color, limpid and transparent, quite consistent with the typical aromas of this grape. The nose is intense with clear primary aromas of red fruit especially raspberry and has a good persistence. In the mouth it is a fresh and soft wine, quite warm, little tannic in the hard parts. A wonderful aperitif to be enjoyed with cheeses and salamis or pizza, it is also a valid alternative to white wine, particularly when served with flavourful fish course dishes.


Warning: Undefined variable $post_id in /home/thecvvxm/public_html/nonevino.com/wp-content/themes/virtue_premium_child/functions.php on line 528
NONEvinoFrappato Terre Siciliane IGT Wine PR379 Product Sheet

Sicily

Frappato Terre Siciliane IGT Wine PR379

Red Still Wines

Characteristics

From the Frappato grape we obtain a wine with a ruby ​​red color, limpid and transparent, quite consistent with the typical aromas of this grape. The nose is intense with clear primary aromas of red fruit especially raspberry and has a good persistence. In the mouth it is a fresh and soft wine, quite warm, little tannic in the hard parts.

Food Pairing

A wonderful aperitif to be enjoyed with cheeses and salamis or pizza, it is also a valid alternative to white wine, particularly when served with flavourful fish course dishes.

Country: Italy Region: Sicily
Category: Red Still Wines Alcohol  (vol): 13
Certifications: None Appellation: Terre Siciliane IGT
Main Grape: Frappato - Black Grape Secondary Grape: Not Applicable - Not Applicable
Blend:

= 100% Frappato grape

Style(s):

Secco (Dry – Residual sugar between 0gr/lt and 10gr/lt)

Method: Not Applicable Pressure (bar): Not Applicable
Sicily

Frappato Terre Siciliane IGT Wine PR379

Red Still Wines

Label Name: Label Ownership: Private Label
Terms of Payment: Prepaid At Ordering IncoTerms: EXW
Vintage: Not Specified Vineyard:

Selected Vineyard in West Sicily

Vinification and Aging:

The carefully selected grapes after being picked from the bunch are put to steep for about 15 days at a controlled temperature in steel basins. The sharpening takes place in stainless steel for about three months and then for further three months in French oak butts. After being bottled this wine stays in the storehouse before being sold.

Container: Glass Bottle
Bottle Shape: Bordeaux Bottle Model: Not Specified
Bottle Color: Transparent Capsule Type: PVC
Cork Type: Cork Stopper Label Type: Front + Rear Labels
Packaging Type: Usage Unit: Bottle 750ml
Minimum Order: 600 Bottle 750ml Units per Pallet: Not Specified
Protected Geographical Indication (PGI)

Terre Siciliane IGT Appellation

Protected Geographical Indication (PGI)

The geographical area dedicated to the production of the IGT Terre Siciliane wine extends over the entire Sicilian territory, whose orography shows sharp contrasts between the northern portion, mainly mountainous, the central-southern and south-western one, essentially hilly; that typical of the plateau, present in the south-eastern area and the volcanic one in eastern Sicily. The flat areas are mostly concentrated in the coastal areas. The whole territory is characterized by an adequately ventilated, bright and favorable environment for the fulfillment of all the vegetative-productive functions of the vineyards.
The Production Area of Terre Siciliane IGT Wine is located in the Sicily region and includes the entire regional territory.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
The winemaking practices of the IGT Terre Siciliane wine include, among other things, that:
– The maximum yield of grapes into Terre Siciliane IGT wine, ready for consumption, must not exceed:
– 80% for all types of white wines and red wines;
– 75% for rosé wines;
– 50% for dessert wines.
For the types of fortified wine these yields are net of the alcoholization that can be carried out with alcohol of a vinous nature, with wine alcohol and with the addition of wine brandy.

Sicily is one of the regions with the most ancient winemaking tradition as evidenced by the numerous archaeological finds (fossil ampelolites, amphorae for wine use, coins with Dionysian and uvicle figurations) and the many Greek and Latin literary sources that refer to the renowned Sicilian wines.
The vineyards had great splendor during the colonization of the Greeks (VIII-III century BC), who introduced some vines such as the Grecanico, which has come down to our days. There are depictions of viticultural scenes on the coins as evidence of the region’s developed economic activity linked to wine production.
During the dominion of the Romans (III century BC-V century AD), in particular in the Caesarean age in Gaul the presence of Sicilian wine is attested.
During the domination of the Spaniards (1512-1713), vineyards, olive groves and almond groves increased in the internal territories and, where water was abundant, gardens and vegetable crops were also growing. In the sixteenth century, Tommaso Fazello, in his “De rebus Siculis”, mentions the territory of Aci, the Messina countryside, the plain at the foot of Mount Etna, the Val di Mazara and the plain of Palermo as highly planted areas. Bacci, in his famous “Naturali vinorum historia”, mentions the vineyards at the foot of Mount Erice, those of the territory of Palermo and the island of Lipari, scattered with fertile hills.
The English merchant John Woodhouse opens a winery in Marsala, developing the trade of Marsala wines with England; Benjamin Ingham also opens several factories in Marsala and Mazara; but the foundation of a factory by the entrepreneur Vincenzo Florio contributed in a preponderant way to exalt the development of the Marsala trade.
It is towards the end of the 80s and the early 90s that we can indicate the beginning of the modern history of Sicilian wine. Sicily’s ability to produce quality white wines is consolidated both with native vines such as Inzolia,

Catarratto, Grillo, and with allochthonous vines, such as Chardonnay, Muller Turgau and Sauvignon.
In the nineties the experimentation and production of high quality red wines began with the native Nero d’Avola grape and the allochthonous Cabernet, Merlot, Syrah, Petit Verdot and Pinot nero. The undisputed protagonist of this new course is Nero d’Avola, which even when blended with other international vines manages to characterize and mark the wine itself, not only for the chromatic aspect, but above all because it gives the wine a typicality attributable to flavors Mediterranean.
The DOC Sicilia wine obtained the recognition of the Controlled Designation of Origin on 10 October 1995.

Grapes

Frappato

Frappato

Black Grape

Info

The black grape Frappato is grown in the Sicily region .
Frappato is a vine of uncertain origin; according to what reported in the Italian Ampelography of 1890 of the Ministry of Agriculture, it could be an indigenous vine of the territory of Vittoria or introduced from other neighboring areas or even from other Italian or foreign areas. Baron Mendola, who was the first to describe the vine, reports that the variety could originate from the municipality of Vittoria where it has been cultivated since the 17th century. It is widespread mainly in the provinces of Ragusa and Syracuse.

Wine Characteristics

From the Frappato grape we obtain a wine with a ruby ​​red color, clear and transparent, quite consistent with the typical aromas of this grape. The nose is intense with clear primary aromas of red fruit especially raspberry and has a good persistence. In the mouth it is a fresh and soft wine, quite warm, little tannic in the hard parts. The blending of Frappato with Nero d’Avola increases the body and complexity of the wine.

Not Applicable

Not Applicable

Not Applicable

Info

Not Applicable

Wine Characteristics