Frappato is a red grape of southeast Sicily, grown around the town of Vittoria in the province of Ragusa. It makes light, fragrant reds with strawberry, red cherry and floral notes, and is one of the two grapes of Cerasuolo di Vittoria, Sicily's only DOCG.
Frappato has been grown in the Vittoria area for at least three centuries. For a long time it was used mainly in blends with Nero d'Avola, but since the 1990s and 2000s small producers, especially COS and Arianna Occhipinti, have made varietal Frappato popular as a fresh, easy-drinking red that is very different from the typical warm southern wine.
Frappato grows almost only in the Vittoria area, on the plateau between Ragusa, Vittoria, Acate and Comiso, and in nearby parts of the provinces of Catania and Caltanissetta. The soils are red sand over limestone (terra rossa), and the climate is hot and dry but cooled by sea breezes and by cooler nights on the plateau.
The grape gives light-coloured wines with moderate alcohol even in a hot climate, which makes it unusual in Sicily.
Varietal Frappato is best young, served slightly cool, around 14–16 °C. In Cerasuolo di Vittoria it adds perfume and freshness to the darker, fuller Nero d'Avola; the blend is medium-bodied and can age for several years.
Start with a varietal Frappato, from producers such as Arianna Occhipinti, COS, Planeta, Valle dell'Acate or Gulfi, then try a Cerasuolo di Vittoria to taste the classic blend. Donnafugata, Feudi del Pisciotto and Santa Tresa also make good examples.
Frappato is blended with Nero d'Avola and, like Nerello Mascalese from Etna, shows Sicily's lighter, elegant side. Read our best Sicily wines, the best light Italian red wines for summer, or browse the grape varieties index.