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| Grape | Frappato |
| Style | Dry, Sparkling, Rosé, Light Bodied, Wild Strawberries, Balanced, Aperitif |
| Country | Italy |
| Region | Sicily |
| Volume | 75cl |
| ABV | 12% |
| Dietary | Vegetarian, Vegan, Sustainable, Organic |
Beautiful salmon pink colour, Frappato Spumante has fine, gentle bubbles and a very fresh fruity nose with hints of wild strawberries. On the palate the wine is very well balanced, gentle and soft with refreshing clean acidity with those wild strawberries still present. Excellent as aperitif, great with prawns or grilled aubergine.
Santa Tresa Frappato Spumante Brut is also currently available by the glass in The Wine Press, Dundee's finest Wine Bar.
About the Producer
Santa Tresa is situated in the commune of Vittoria, in the south east of Sicily, at 24 metres above sea level. The estate covers 50 hectares, 39 of which are vineyards.
When the winemakers acquired Santa Tresa in 2001, they discovered indigenous clones of Frappato, Nero d'Avola and Grillo, which are very typical of the region. Frappato is an excellent indigenous variety from Vittoria, Grillo originates from western Sicily, while Nero d'Avola comes from Avola, a small town a few kilometres from Vittoria. At Santa Tresa they cultivate non-indigenous grape varieties rarely found in Sicily, such as Viognier from France, which has found ideal growing conditions here at Santa Tresa.
At Santa Tresa, the winery is a place of production, quality control, but above all, of experimentation. Their winemakers process the grapes in the most gentle way in order to preserve the highest possible quality. The methods used are very diverse, from the most traditional vinification in large Slavonian oak botti to French oak barriques, to the most modern production methods in stainless steel, to vinification without the use of sulphur.
Vineyard and Winery
Made from indigenous grape of Vittoria region, Frappato. Picking starts early September, when the grapes have a perfect balance of fruit and sugars, while retaining the necessary high level of acidity needed to create a well-balanced Spumante style.
Vinification
Following de-stemming, the grapes are very softly crushed and then gently pressed in a pneumatic press with a maximum pressure of 0,2 Barr. Prior to fermentation, the juice is chilled, allowing the solid particles to settle naturally, giving a clear juice ready for fermentation. Selected yeasts are added to initiate fermentation.
Fermentation is carried out at 18-20 C° for about 8-10 days. As soon as the fermentation is completed, the wine is racked into another stainless steel tank. Here it is stored at a controlled temperature until the secondary fermentation. In order to maintain the optimum level of natural acidity, malolactic fermentation does not take place.
The secondary fermentation takes place in small, closed stainless steel tanks and is initiated by a very specific yeast, very slowly at 14 °C, which helps to retain the freshness and fruit of the Frappato.