Nicosia Sabbie di Sutta Frappato

Nicosia Sabbie di Sutta Frappato

Wine Description

Just a few miles from the southernmost tip of the Italian peninsula, in a corner of Sicily that smells like Africa, is the lively agricultural center of Vittoria, home to Cerasuolo di Vittoria Classico. The surrounding territory, set between two rivers, is characterized by its fertility and typical Mediterranean climate. The large Bonincontro vineyards are found in the heart of this area historically devoted to making high-quality wines. The characteristic sandy texture soils are ideal for raising the native grapes of Frappato, which are organically grown here with the guyot vine training system.

Alessandro LoGenco, Agronomist of Nicosia Winery
Bunch of Nerello Mascalese grapes
Bunches of Frappato grapes Nicosia Vineyards in Vittoria
Cantine Nicosia with Mt. Etna in the background
Carmelo Nicosia current owner
Foto4 MonteGorna Vineyards Etna
Harvest in the Vittoria vineyards
Maria Carella, Nicosia Winemaker
Nicosia brand detail
Sunrise during the harvest in Etna vineyards
Vineyards of MonteGorna Etna drone
Vittoria Vineyards
Vittoria Vineyards
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Acclaim
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Vineyard & Production Info
Vineyard name
Contrada Bonincontro
Vineyard size
60 ha acres
Soil composition
medium textured sandy soil
Elevation:
656 feet
Exposure:
south
Harvest time:
September
Bottles produced of this wine:
15,000
Average Vine Age:
15 years
Certified Eco-Friendly Practices:
Made with Organic Grapes, Vegan
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Winemaking & Aging
Maceration length:
cold macerated for 24 hours
Varietal composition:
100% frappato
Fermentation container:
stainless steel tank
Length of alcoholic fermentation:
10-15 days days
Fermentation temperature:
controlled temperature (22-24°C) °F
Maceration technique:
pumping over
Malolactic fermentation:
yes
Fining agent:
vegan
Length of bottle aging:
3 months
Total SO2
77
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Analytical Data
pH level:
3.4
Acidity:
5.3 g/L
Alcohol:
13 %
Dry extract:
29.3 g/L
Total SO2
77
Residual sugar:
<1 g/L
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Wine Production

Frappato is an age-old variety typical of Southeastern Sicily dates back to the seventeenth century. It has fairly elongated bunches and grapes with an intense red, almost violet colour, and produces wines known for their heady fruity aromas, freshness and mellow palate.