Made with Organic grapes of Frappato, an ancient variety typical of Southeastern Sicily, this certified Vegan wine is distinctive for its beautiful ruby red colour with violet highlights, its pleasantly fragrant bouquet of red fruits, raspberries and blueberries, while its taste is lively, fresh, mineral and velvety.
Frappato DOC Sicilia
The myth of Cyane and Anapo
The Myth that flows from the waters
The Cyane River rises a few miles from Syracuse, in southeastern Sicily. Its azure waters, hidden by lush papyrus, meet the earthy waters of the Anapo River at their mouth. From their union was born the myth of Cyane, a beautiful nymph in the service of Proserpina, Goddess of Spring, who was kidnapped by Hades, dazzled by her beauty. Cyane, undaunted by the God of the Underworld, desperately tries to stop her kidnapper’s chariot, who takes revenge by transforming her into
a river. Anapo, a young boy in love with Cyane, is devastated by grief and prays to the Gods to transform him into a river too, so he can embrace Cyane again. His wish is granted, and so at the mouth, just before disappearing into the crystalline Ionian Sea, the two rivers marry, one blue, the other earthy.
A story of loving loyalty that inspires the extraordinary care with which we organically grow Frappato grapes in the Vittoria area, a short distance from the banks of the Anapo River. Here, in the heart
of the Hyblaean region, famous for its fine wines and its splendid
Baroque architecture, Frappato Terre dei Miti is born, with its brilliant purple color, aromas of raspberry, strawberry, and berries, and a smooth, juicy, and highly drinkable flavor.
Grape varieties: Frappato 100%
Alcohol content: 12,5% vol.
Production area: Vittoria, in the province of Ragusa (Southeastern Sicily)
Vineyards
Altitude: about 200 m. a.s.l.
Exposure: South
Microclimate: dry and sunny summers; winters characterized by short and intense rains.
Soil: medium textured sandy soils.
Yield per Hectare: above 60 quintals.
Vines per Hectare: 6.000 ca.
Training system: espalier spurred cordon; guyot.
Harvest: by hand into crates, in September.
Maceration: the carefully selected grapes are cold macerated for 24 hours.
Fermentation: for approximately 10-15 days at a controlled temperature (22-24°C).
Ageing: in stainless steel vats and about 2 months in the bottle.
Tasting notes
Color: brilliant ruby red with violet highlights.
Nose: an intense and fragrant aroma with typical notes of strawberries raspberries, blackberries and blueberries, floral scents and hints of wild herbs.
Palate: lively, fruity, smooth and juicy taste, with a great drinkability.
Food Pairings: ideal partner for pasta dishes with tomato sauce, sweet and sour vegetables, Cous Cous Tabbouleh, Caprese salad, pasta alla Norma, or with the classic Neapolitan pizza. It is also a valid alternative to white wine when served at a lower temperature (13-14°C) with flavourful seafood dishes, such as tuna tartare.
Serving temperature: 13-16°C.
