Vino Lauria FRAPPATO - 2016 REGION: -

THE

Vineyard Profile • Production area: Vittoria • : FIàNobile • Yield: 7 tons • Training system: Espalier • From organic farming Notes • Harvest: end of September VINO LAURIA • Vinification: fermentation at 60°F for 12 days • Aging: in stainless steel tanks With wine making in his family blood, Vito Technical Information Lauria decided to attend the University of • Variety: 100% Frappato Udine in Friuli where he obtained a • Total acidity (grams/liter): 6.2 degree in Enology in 2003. After stepping • pH: 3.5 off the campus he worked at a number • Number of bottles produced: 20,000 in northern Italy for a few years It could be called the “foreigner” among the Lauria , even though by a bit: the before returning to Sicily in 2005. Vito only one that doesn’t “grow” around Alcamo, but nourishes of Sicilian sandy lands, came home to open the old family not very distant from the beaches of Scoglitti, in the area of Ragusa. It’s from these in Alcamo, 30 miles west of Palermo. “lean” lands which it owes its attractively weak color and its lightness. Of rare that at one time were cultivated only to eat, known in the past as the wine of the royals, “speaks” of cherry, aromatic herbs and white pepper. Summer is its season.

REVIEWS

Frappato – 2016

91 Points - Vinous - Ian D'Agata, August, 2019 Bright red. Slightly earthy nuances keep the pungent, bright floral aromas that Frappato is famous for slightly under wraps. Then livelier on the palate, with clean- red cherry and berry flavors that are nicely complicated by minerals and aromatic herbs. Finishes long and smooth, with lingering red fruit elements and a hint of coriander. Slightly bigger-bodied and more textured than many other Frappatos, drink this lovely wine slightly chilled.

GENERAL INFO

Country Italy

Region Sicily

Appellation(s) Terre Siciliane

Proprietors Vito Lauria

Founded 2005

Winemaker Vito Lauria

Annual Production 7,000 9L cases

Farming (Sustainable, organic, Organic biodynamic)