This is 60% Nero d'Avola and 40% Frappato from Sicily. Purple in color with ruby hues, mostly clear and bright. The nose has cherries, black cherries, smoke and slight mint note. Medium bodied with medium tannins. Good acidity. The wine is interesting with cherries, black cherries with a dark, earthy loam note underneath. Good finish. This is drinking well but will mature a bit. It will provide good drinking for the next eight to twelve years. Although it is nice on its own, it will work better at the dinner table. It will work well with game but also Busiate al pesto Trapanese fo
This is a 60/40 blend of Nero D'Avola and Frappato. The Nero D'avolo is from two different vineyards. Garnet in color, mostly clear and bright. The nose is very nice; earthy with cherries and smoke. This has a wonderful silky texture. Medium tannins. A strong backbone of acidity. Very deep with tight complexity that should unwind over the next eight to twelve years. Plenty of cherries with some black cherry fruit. Long finish. This is nice on its own but will shine with food. Pasta con le sarde would be an excellent match but it would also work well with a mushroom pizza
This is 100% Frappato grapes from Western Sicily fermented and aged in steel. Light ruby in color, clear and bright. The nose has cherries with a touch of cherry cough syrup. Light to medium bodied. On the palate, there is some complexity. Nice acidity. Firm tannins. Flavors of tart cherries with a bit of underlying tar (in a good way). This is a very interesting take on Frappato. It drinks well now and should for another seven to ten years. It will work better with food. Arancini's would work well (and other fried foods).
This is made from the Frappato grape in Sicily.