Frappato di Vittoria

General Characteristics

The ancient autochthonous technical grape variety Frappato di Vittoria originates from Italy and is registered in the national registry under the official code 087. The vine is characterized by high rusticity, longevity, and regular yields. In terms of ripening period, the grape is classified as late (IV epoch). The budburst phase occurs early, in the second or third decade of March, and the industrial maturity of the berries is reached in the second or third decade of September. The variety forms the core of winemaking in the Sicilian zone of Vittoria. The vine is adapted to the warm climate of hills and plains, but exhibits low resistance to spring frosts when cultivated in cold and humid lowlands. The average cluster length is 20 centimeters. The shape is conical or pyramidal, with one or two wings. The cluster density is high to medium. Due to severe mutual compaction, the round or slightly elliptical medium-sized berries are often deformed. The skin is thick, firm, blue-violet in color with an even distribution of pigmentation, and covered with an abundant waxy coating. The pulp is juicy, and the juice is clear or slightly pinkish. The taste is sweet, simple, without external aromatic impurities when fresh. Historical records note that sugar accumulation reached 12–14 degrees according to the old Cadet de Vaux hydrometer, which corresponds to high modern sugar levels, while the titratable acidity sits at 9.5–10.5 g/L. Each berry contains predominantly 1 or 2 large pyriform seeds with a thick beak, and rare berries are parthenocarpic.

Morphological Description of the Grape Variety Frappato di Vittoria

• Mature cane (annual shoot): Has an average length of about 2 meters, characterized by high strength, good elasticity, and weak branching. The surface of the wood is longitudinally striated or slightly angular, covered with a whitish cobwebby pubescence. The bark color is light hazel, with a more intense dark shade near the nodes and longitudinal stripes. The nodes are weakly prominent. Internodes have an average length of 4 to 9 centimeters. Buds are small, conical, and slightly pointed. The petiolar scar is wide, flat, and oriented perpendicular to the shoot axis.
• Young shoot: The shoot apex up to 20 centimeters long is expanded, carrying an intense white dense pubescence with a light greenish-yellow tint. The herbaceous shoot is erect, green with a yellowish cast, and elliptical-round in cross-section. The shoot surface carries a weak cobwebby pubescence, with hairs thickening near the nodes and on the upper half of the vine. Tendrils are thin, of medium length, bifid or trifid, and arranged intermittently.
• Leaves of the young shoot: The first three apical leaves are completely unfolded, green-yellow with a bronze cast and a pronounced carmine margin along the edges, covered with dense pubescence. Basal young leaves are unfolded, pale green, and covered with sparse downy fluff.
• Formed leaf: Has medium dimensions, a rounded or pentagonal shape, and a thin leaf blade. Depending on environmental conditions, it can be deeply five-lobed or three-lobed (in the absence of lower lateral sinuses). The upper side of the blade is intensely green, glabrous, with a distinctly wavy surface. The lower side is pale with light veins, covered with sparse tufts of short velvety hairs along the veins. The petiolar sinus varies from an open U-shape to a lyre-shaped closed type with completely overlapping lobe edges. The upper lateral sinuses are lyre-shaped closed or V-shaped with parallel margins. Leaf lobes are flat, and the tips of the terminal lobes form an obtuse angle. Teeth are medium, irregular in shape, with straight, convex, or concave margins and a moderately wide base. In autumn, the leaves acquire a brick-red coloration. Leaf fall occurs in late October or early November.
• Inflorescence: Large, conical in shape, with an average length of 12–14 centimeters. The flower bud is pyriform, medium-sized, the morphological flower type is hermaphroditic, and the corolla petals are yellowish.
• Cluster and berry pedicel: The central rachis of the cluster is strong, moderately thick, and lignified up to the first branching point, having an average length of 4–5 centimeters. Berry pedicels are short or medium, green or with a light reddish tint, easily separating from the berries. The cushion is distinct, green with a possible brown tint. The brush is short and greenish-pink.

Vineyard Management and Viticultural Features

The popular grape variety Frappato di Vittoria is successfully cultivated using the head-training system (small bush form) and requires strictly short pruning of the canes to 2–4 buds. On each vegetative shoot, an average of two inflorescences are formed, with the first fruitful structure appearing at the level of the second node. Laterals formation is weakly expressed, and their bearing is absent. The grape variety Frappato di Vittoria shows excellent selectivity to rootstocks depending on soil conditions. On dry, sandy, and limestone soils, the vine demonstrates the best affinity with Berlandieri x Rupestris du Lot 140R and Chasselas x Berlandieri 41B rootstocks. In conditions of deep, humid, and fertile river valley soils, the use of Berlandieri x Riparia 420A and Berlandieri x Riparia 225R rootstocks is recommended. The thick berry skin and strong lignified pedicel protect the harvest from cracking and rotting, providing the variety with full resistance to gray rot during unfavorable autumn weather. The vine possesses an inherent high resistance to a complex of fungal diseases.

Winemaking and Finished Product Characteristics

This grape is used exclusively for winemaking. The hidden varietal aroma unfolds only during wine aging. The technical grape variety Frappato di Vittoria serves as a key component for the production of top-quality DOCG Cerasuolo di Vittoria wines, and is legally integrated into the varietal specifications of Sicilian DOC appellations, including Sicilia, Vittoria, Alcamo, Eloro, Menfi, and Erice. Celebrated Scoglitti wine is made from Frappato di Vittoria, and it is also used in traditional blends with the Calabrese (Nero d'Avola) variety to impart more body, alcohol content, and an intense color with a red foam to the finished wines. In the first year, the must yields a neutral, dense white dry wine. In the second and third years of aging, the product develops "Marsaletta" characteristics, and by the fourth to tenth year, it reaches the quality of aged Marsala. According to technology, concentrated cooked must and wine distillate are added to it. The high natural sugar content allows the grape juice of this variety to be used to increase the strength and correct the components of weaker white base wines.