Striking wine, that Frappato….

Sicily as a wine region is becoming increasingly interesting because it produces so many wines from all those crazy indigenous varieties. The Santa Tresa Frappato is made from the Frappato grape, a grape from southeastern Sicily with a soft taste and low tannins. It is quite unique to find it here as a single-varietal wine, since it usually disappears into a blend with Nero d’Avola or  Nerello MascaleseYou don't see that very often. It is aromatic in character. The aroma is fresh with ripe red cherry fruit and sweet North African spices. On the palate, the cherry fruit is again delightful, accompanied by lovely fresh acidity and little to no tannins. Some consider it to lean towards Pinot Noir or Bardolino, particularly due to the red fruit aromas. The fruitiness clearly takes center stage here. A summer wine par excellence. Drink it slightly chilled, we would say, and it will provide you with plenty of juicy drinking pleasure.

The Santa Tresa Frappato is usually hand-picked in late September. The bunches are destemmed and then gently pressed. Fermentation takes place in steel tanks where the juice is regularly pumped over the skins. Aging also takes place in stainless steel tanks.

Terra Rossa

Feudo di Santa Tresa it has been in the hands of Stefano Girelli and his sister Marina Girelli, together with their business partner Massimo Maggio, since 2002. Originally from the wine industry in Northern Italy, they did not hesitate for a moment when the opportunity arose to purchase the estate dating back to 1697. Since the purchase, the estate has been restored to its former glory and operates organically and sustainably. This stems from the philosophy of allowing the estate to be an integral part of its surroundings. Care is taken to ensure that wild plants and flowers have the opportunity to grow, which attracts various insects and animals that, in turn, ensure natural biodiversity in the vineyards. The estate is located in Vittoria in southeastern Sicily and has 50 hectares of vineyards, largely situated on a soil of “Terra Rossa,” a unique soil consisting of a layer of red loam with a thick layer of limestone underneath. The thick limestone layer acts like a sponge and stores water, ensuring that the vines receive sufficient moisture even during the dry, hot summer. By working with the right grape varieties and a density of 5,000-5,500 vines per hectare, the pruning techniques are simple yet well-controlled. The natural quality of the grapes is so exceptional that it would be reckless to intervene more than strictly necessary. The grapes from the Santa estate Tresa are therefore grown organically for many years. In 2006, it was decided to have this officially registered. As of the 2009 harvest, the entire production is also officially certified as organic wine.