Frappato is one of Sicily’s oldest grape varieties, with historical mentions dating back to at least the 17th century. Believed to have originated in the southeastern part of the island, particularly around Vittoria, it has long been valued for its light, aromatic character and ability to thrive in Sicily’s hot, dry climate.

Traditionally, Frappato was blended with the more structured Nero d’Avola to produce Cerasuolo di Vittoria, Sicily’s only DOCG wine. This blend balances Frappato’s bright red fruit and floral notes with Nero d’Avola’s depth and tannic structure. However, in recent years, single-varietal Frappato wines have gained popularity, showcasing its elegant, almost Pinot Noir-like profile.

Historically, Frappato was cultivated in small plots by local farmers who recognized its resistance to drought and its ability to produce wines with freshness despite Sicily’s intense heat. Today, the grape is experiencing a revival, with producers focusing on traditional farming methods to express its delicate aromas of strawberries, cherries, and violets. With its deep historic roots and newfound appreciation, Frappato continues to be a defining part of Sicily’s viticultural identity.