The Frappato is a very old variety, probably dating back to the XVII century. According to 1890 Italian Ampelography of the Ministry of Agriculture, it may be a local variety of Vittoria, or possibly introduced from Spain. What is certain is that it was in Eastern Sicily as early as the XVII century with the name Frappato. However, for Baron Antonio Mendola, who lived in the early twentieth century, the variety is local to Vittoria, present in the area as early as 1600. . There are two very similar varieties with rather elongated bunches and very close clusters with an intense red color that tends toward violet.
For many, Frappato refers to the term fruity, a peculiar characteristic of this local Ragusa variety. The splendid and sunny countryside of southeastern Sicily is the chosen land for this ancient variety. Harvested toward the end of September, it has compact, medium-large bunches with pyramid-shaped, medium-sized clusters and skin that is often blue-violet in color and they still have their bloom. Fermented separately, it yields a wine that ranges from brilliant deep ruby red colored wine to clear and transparent. The aromas are intense, delicately heady, fruity and floral. It has a medium body on the palate, with crisp, red berry flavors, pleasantly refreshing, harmonious, full-flavored and mineral with velvety and well-balanced tannins.
This grows on the Hyblaean Mountains at an altitude no higher than 600 meters a.s.l. with Chiaramonte Gulfi, in the Ragusa province, as the epicenter. The tonda iblea plant is rather vigorous, with be and fruit-bearing branches. The leaves, lance-shaped, are small and narrow with a matt green-gray color on the upper side. The drupe, round-shaped, is medium-sized (varying between 5 and 8 grams).