Nero d’Avola Frappato
This is an example of a local wine par excellence and is known as the son of the land; its vines are grown upon a sun-kissed landscape of sandy soils and sea breezes. Here, wine is history. The first sale of a vineyard dates back to the 3rd century B.C. and here, at the end of the 19th century, 1500 carts transported the barrels destined for foreign markets to the port of Vittoria. Born of Nero d'Avola and Frappato, Cerasuolo di Vittoria DOCG requires a further 12 months of ageing in wood to be considered 'a classic' wine.
C/da Canzeria (Vigna Coste and Vigna Stidda), in south-eastern Sicily, in the municipality of Chiaramonte Gulfi (Ragusa).
Nero d'Avola is considered to be the most typical and representative red grape variety of Sicily. The Calabrian synonym is an Italianisation of the dialectal name, "Calaurisi", which literally means "grape (cala)of Avola (aurisi)". In both versions of the word reference is made to the town of Avola, a municipality in the province of Syracuse, indicating that the vine was selected by growers from that area. From there, it has spread to other municipalities of the Val di Noto, Ragusano and Calatino; only recently has it expanded throughout all of Sicily. The most suitable vineyards can produce excellent red wines, perfect for ageing, if they are cultivated according to the traditional techniques developed throughout history, adapted to face the local torrid climate without resorting to irrigation. The aromatic element, arising from the ripe richness of the dark fruit, is marked by flavours of oregano and sun-dried tomato, linked by a range of, brackish Mediterranean undertones. The initial dense, sweet aromas are followed by a lively acidity that finishes with a lingering, flavourful embrace.
Frappato comes from the Vittoria area, and today, is especially widespread in the provinces of Ragusa and Syracuse. It needs to be cultivated with measured yields and it offers particularly sweet and fine tannins which, together with its aromatic notes, mark the identity of Cerasuolo di Vittoria, a prestigious wine since the time of the Romans. Frappato, vinified alone, produces a greatly persuasive wine, with clean, mature fruity aromas that are the ideal complement to the more powerful Nero d'Avola, increasing its complexity.
The grapes, harvested after mid-September, are vinified in steel with a short maceration period at a controlled temperature. After malolactic fermentation in stainless steel, the wine is bottled and placed on the market about a year after the harvest.
A light and fragrant red that goes well with the simplest and tastiest first courses: it goes perfectly with marinara pizza, for example. It is also suitable for pairing with appetizers and cured meats as well as fish dishes with a slightly aromatic seasoning. This wine might also be paired with grilled chestnuts for an intriguing "autumnal" combination. We recommend a serving temperature of between 14 and 16 degrees Celsius.