FRAPPATO, VITTORIA DOC

Planeta

APPELLATION

Sicilia (Vittoria D.O.C.)

GRAPE VARIETIES

100% Frappato

WINEMAKERS

Patricia Toth

TECHNICAL DATA

Acidity
3.41
Alcohol
12.4%

2016

93POINTS

Vinous
SEPTEMBER 2017
2017

92POINTS

JamesSuckling.com
OCTOBER 2018
BACKGROUND

Planeta’s journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.

TERROIR & VINTAGE NOTES

Frappatto is a rare and exclusive grape variety cultivated on only a few hectares, it is best expressed in the red sands of Vittoria, not far from the sea. An aromatic and pleasant red wine as few others, a perfect synthesis between tradition and innovation.
The vineyards of Dorilli and Mogli, wholly cultivated with Nero d’Avola and Frappato, extend for 34 hectares over these areas of fine, light red sand, which leave their unmistakable mark on the aromatic profile of Cerasuolo. The principal characteristic of the soils of the Vittoria area is their sandy texture. They mainly consist of loose red sand with no stones and of average depth. A layer of tufa lies at about 90cm which is important for the water balance of the vines.
2020 saw a well-timed rainfall and a particularly mild summer through the whole of Sicily. This brought about a truly memorable harvest, somewhat lower in quantity but always perfect for quality. In particular, at Vittoria as in the rest of the south-east, summer temperatures were not excessive. The grapes were perfectly healthy, using the abundant water reserves from the winter rainfall, and became gradually more concentrated both with fruit and structure.

WINEMAKING

Harvesting took place from September 20th–22nd. Grapes were gathered by hand and transported to the winery in small trolleys. Once in the winery, they were destalked and pressed, then sent to stainless steel tanks. The grapes were stirred three times a day with very short pumping over (10-20 minutes) – according to the phase of fermentation, and to protect the skins and the fruit as much as possible. Fermentation lasts 7-8 days, with the temperature during the early phases maintained at about 53-55°F and when it reached its conclusion, refrigeration was halted and the final alcohol degrees developed at temperatures between 75-77°F. Once the fermentation finished, the skins remained in contact with the wine for 10-13 days and are then racked off. The malolactic fermentation occurs in the same tanks; once completed, maturation commences still in stainless steel tanks.

TASTING NOTES

Ruby red with violet reflections. The notes of rose and candied violets are typical with an elegantly smokey tone. In the mouth much red fruit with balsamic tones.
The extraordinary versatility of this Sicilian claret pairs well with everyday dishes, such as rigatoni all’amatriciana, spaghetti alla Bolognese and lasagne. Its versatile character borders on the contemporary: it is ideal with cheeseburgers or with fresh soft cheese, or even an onion and mushroom soup.

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