FUORIZONA

FRAPPATO MENFI DOC

Although many think that Frappato belongs to the south-eastern part of Sicily, this grape is mostly planted in the province of Trapani, a few miles from Tenuta Belicello. Menfi and Vittoria have a lot in common: both facing South and therefore Africa, both rich in salinity and kissed by the sea wind, with sandy-calcareous soils lying on warm clay.
That's why I decided to adopt this variety in my vineyard.

While creating FuoriZona, I remembered the words of Liliana Segre, an Auschwitz survivor, about the little girl who drew a butterfly flying over the barbed wires during her deportation. I would love the butterfly on my label to be witness of her message: to always choose peace, solidarity and compassion for every human being who shares our same planet.

THE SHORT STORY

Grape variety: Frappato from Tenuta Belicello, Vigna Sottostrada
Soil: Deep medium-textured soil with sandy-limestone components lying on alluvial clay banks
Vineyard: planted in 2018, vertical shoot positioning, Guyot
Winemaking: skin contact for 5 days in neutral Slavonian oak casks
Alcoholic fermentation: spontaneous, wild yeast
Malolactic fermentation: spontaneous
Refining: 6 months on fine lees, neutral Slavonian oak barrels
Average production: 2.500 bottles/year

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MORE ABOUT FRAPPATO

The origins of Frappato date back to the Greek colonization in the 6th century BC and to the adaptation of Greek grape varieties to the countryside of Kamarina, a city founded by the Syracusans in 598 BC.
This grape variety belongs to the "Nerelli" family, and has well adapted to the South Eastern part of Sicily, developing unique taste and aromas.

Although traditionally linked to the territory of Vittoria, over 46% of Frappato vineyards grow in the province of Trapani, while 34% grow in the province of Ragusa and 11,5% in the province of Agrigento.

This variety has medium vigor and moderate productivity. Due to its sensitivity to fungal diseases (odium, downy mildew, and gray mold) it adapts best to dry and windy climates. It has a fairly weighty, conical, winged bunch of compact, deep colored, thick skinned grapes that get ripe between the end of August and mid-September.
Frappato wines stand out for their intense aromas: the reason lies in their high content in terpenes, norisoprenoids, and benzenoids, three classes of aromatic compounds that make this variety particularly expressive.

Read the long story

WINEMAKING

We hand-harvest between the end of August and mid-September, using small 10 Kg. baskets and carefully selecting the grapes on the vines.

The grape bunches are transported whole and unbroken to the winery, where they are destemmed and crushed, and are immediately delivered to a large neutral Slavonian oak cask, where they undergo spontaneous fermentation for about 5 days. This rather short skin contact shapes the delicate texture and the very dynamic palate of an "atypical" and very expressive red, while preserving its fresh and expressive aromas.
After spontaneous malolactic, the wine refines for 6 months on fine lees in 10 hectolitres' neutral Slavonian oak barrels.

FuoriZona is nor fined not filtered before the bottling, and it ages for a few months in bottles before being ready to drink.

TASTING NOTES

FuoriZona is a mouthwatering wine with a light ruby color, soft tannins, a distinct acidity and a graceful body. It smells of cherries, mint, violet and red roses, and has a juicy palate of blood orange and pomegranate, enhanced by notes of pink pepper.

It matches well with first courses, with blue and tuna fish, with seafood soups, couscous and all grilled vegetables. Try it also with young Sicilian cheeses like Vastedda and Pecorino primo sale.

SERVING TEMPERATURE: 54 - 61 °F
Pour FuoriZona in regular red wine glasses. Please remember that its fruity aromas will express better if the wine is served a couple of degrees lower than the regular red wine temperature.

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FUORIZONA

FRAPPATO MENFI DOC

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