A really pretty and perfumed example of the Frappato grape from south-eastern Sicily. This organic red has delicious floral and red berry characters, and is surprisingly fresh and delicate given the hot climate.
Delicate and lightly floral aromas of strawberry, redcurrant and wild berries, with hints of aromatic herbs. The palate has vibrant red berry characters balancing fresh acidity.
Is there a more dynamic place to make wine in Italy than Sicily's Mount Etna? Cantine Nicosia is based in the Etna region, on the east coast of Sicily, where Carmelo Nicosia, along with sons Franceso and Graziano (5th generation), have developed their family business into one of Etna's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology. Trecastagni, at the foot of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the white. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavor and unique character of the wines produced here. Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural center of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Nicosia vineyards planted exclusively with Nero d’Avola and Frappato.
Frappato grapes are grown on sandy soil situated at apporximately 200m above sea level. Grapes are hand picked in September. The grapes undergo maceration and fermentation for approximately 10-15 at a controlled temperature of between 22-24°C. The wine is aged in stainless stell vats and 2 months in the bottle.
Pairs very well with vegetable tempura, couscous, tabbouleh and Caprese salad. Or enjoy with pasta alla Norma - a classic Sicilian pasta dish with aubergine, ricotta, basil and tomatoes.
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