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Frappato, Terre Sicilia, Mandrarossa 2020

3.600000000 star rating 5 Reviews
This pretty, perfumed light red comes from vineyards close to the sea near Menfi, in the south of Sicily, and stands out for its fresh floral bouquet with wild raspberry on the light fruity palate. A perfect red for seafood or a picnic, even better slightly chilled.
is no longer available
Code: IT32691

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Frappato
  • 13% Alcohol
  • no oak influence
  • Twin top
  • Vegetarian
  • Vegan

Southern Italy

In ancient times this was the main source of high-quality wines from the peninsula of Italy The Greeks had introduced viniculture through their colonies there and named the bottom half of the peninsula ‘Oenotrai’ or land of wine, and the Romans expanded on the tradition, particularly in the Campania where many wealthy citizens owned vast estates and some of the most famous wines of the empire were made, such as Falernum. Some grape names appear to reflect the Greco-Roman influence (greco, aglianico), though this may be more about folk-memory than fact as there is no ampelographical evidence linking these varieties to any Greek ancient forbears.

Campania itself is the area around Naples and Mount Vesuvius. Naturally there are volcanic soils in the vicinity and as the vineyards climb the Apennines there is altitude to cool the grapes as they ripen. As such there is a balancing freshness to the fruity wines. Greco di Tufo, fiano (especially from Avellino) and falanghina are among the ...
In ancient times this was the main source of high-quality wines from the peninsula of Italy The Greeks had introduced viniculture through their colonies there and named the bottom half of the peninsula ‘Oenotrai’ or land of wine, and the Romans expanded on the tradition, particularly in the Campania where many wealthy citizens owned vast estates and some of the most famous wines of the empire were made, such as Falernum. Some grape names appear to reflect the Greco-Roman influence (greco, aglianico), though this may be more about folk-memory than fact as there is no ampelographical evidence linking these varieties to any Greek ancient forbears.

Campania itself is the area around Naples and Mount Vesuvius. Naturally there are volcanic soils in the vicinity and as the vineyards climb the Apennines there is altitude to cool the grapes as they ripen. As such there is a balancing freshness to the fruity wines. Greco di Tufo, fiano (especially from Avellino) and falanghina are among the best white wines, characterful and perfumed. Of the red varieties it is aglianico that makes the most impressive examples on the volcanic soils of Taurasi, though there is potential promised and realized in other varieties like piedirosso.

There are excellent aglianico wines from Basilicata, the once impoverished region on the instep of the Italian boot. Inland on the border with Puglia, round the extinct volcano of Monte Vulture, the aglianico grape performs admirably to produce powerful ageworthy red wines that retain a thread of finesse.

Calabria is the toe of the boot, and another region of limited economic development in recent decades. From one end of the province to the other mountains form a spine and, unlike in Campania, the vineyards producing the best wines are on the flat. In particular the DOC of Cirò on the Gulf of Taranto in the east of the province produces perfumed red wines from the indigenous gaglioppo grape.

Across the Apennines on the Adriatic coast lies Puglia, a region that has begun to overcome a longstanding reputation for producing wines for bulk export but is now producing a range of fascinating good-value red wines from varieties like negroamaro, primitivo (aka zinfandel in California) and uva di troia. In the right hands all of them are capable of making very fine wines with plenty of ripe fruit, concentration and structure but without the overpowering alcohols that a hot climate and indifferent winemaking once routinely produced. They are also often excellent value. Puglia is largely flat, almost table-like lacking the softening effects of altitude must rely on the air conditioning of the sea and the skill of the winemaker to make balanced wines. Vines are consistently bush trained to retain shade and moisture. The best wines come from the Salento peninsula where the sea is on three sides and the best producers reside. Full-bodied negroamaro from Brindisi and Copertino and primitivo from soils underpinned by limestone in Manduria can be excellent Whites tend to be greco, fiano and minutolo, and there are some well-flavoured rosé wines as a speciality of the region. Whites too are now catching up in quality.

Sicily has shown itself to be one of the most forward thinking Italian regions in recent years, with an awakening pride in the quality that can be achieved on this hot, socially complex and culturally saturated island. Sicily was once famous for the fortified Marsala wines that Nelson bought to victual his Mediterranean fleet, but as this fame and the sales that went with it dwindled many producers recognised that there was a need to produce table wines of greater quality. Bulk wine still leaves the island in tankers but there has been something of a revolution in viticulture and viniculture and Sicily now produces some of Italy’s best and most interesting wines. Nero d’Avola has been a conspicuous success, and makes everything from fruity entry-level reds to powerful, ripe and structured reds that can age and is often a major component in high-quality blends with syrah, cabernet and merlot. Mount Etna is a source of fine reds and whites of depth, finesse and zest, grown on the slopes of the famous volcano. Altitude and volcanic soils provide excellent conditions for the local nerello mascalese, nerello cappuccio and carricante (a white grape) vines. The white former mainstays of Marsala production cataratto and grillo are being given their head by winemakers who want them to shine alone and shine they do. Finally there has been a renaissance of interest in the intense, sweet muscat wines of the island of Pantelleria, an island closer to Tunisia than Sicily.

Sardinia, until 1708 a Spanish possession, grows several vines that reflect an Iberian heritage. Graciano and mazuelo grow here as bovale sardo and boval grande respectively. Cannonau is grenache/garnacha by another less Spanish name. The grape that the island has exported to other parts is vermentino from which its finest, aromatic and flavoursome whites are made. Mazuelo, better known as carignan, makes the islands best reds called carignano del Sulcis.
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Settesoli

The Settesoli co-operative is the largest wine company in Sicily, owning 5% of the island’s entire vineyard area.

The company was founded in 1958 by a group of farmers who wanted to beat the serious economic difficulties that were spreading across the island. They released their first vintage in 1965, and spent the next 15 years perfecting the production of wines using Sicily’s indigenous grape varieties. In the 1980s, the company began to introduce international varieties like cabernet sauvignon, merlot and sauvignon blanc, and the 1990s saw the blossoming of the premium Mandrarossa range. Since then the company has continued to expand whilst keeping the quality levels consistently high.

The co-operative now comprises around 2,500 members, who between them harvest over 12,000 acres of vineyards. The company owns four separate wineries which it uses to produce 20 million bottles every year, around 60% of which are exported to over 35 countries worldwide.

Settesoli is located at Menfi, a town on the hills in Sicily’s south-west corner not far from Agrigento. It isn’t surprising that this area has been known for its wine production for thousands of years: the slopes, the sea, and the mild, sunny climate all contribute to an ideal vine growing environment. Vineyards range from sea level up to a height of 400m in the hills, meaning there are a variety of microclimates to explore. These are separated into individual parcels so that each grape variety can be planted in its ideal...
The Settesoli co-operative is the largest wine company in Sicily, owning 5% of the island’s entire vineyard area.

The company was founded in 1958 by a group of farmers who wanted to beat the serious economic difficulties that were spreading across the island. They released their first vintage in 1965, and spent the next 15 years perfecting the production of wines using Sicily’s indigenous grape varieties. In the 1980s, the company began to introduce international varieties like cabernet sauvignon, merlot and sauvignon blanc, and the 1990s saw the blossoming of the premium Mandrarossa range. Since then the company has continued to expand whilst keeping the quality levels consistently high.

The co-operative now comprises around 2,500 members, who between them harvest over 12,000 acres of vineyards. The company owns four separate wineries which it uses to produce 20 million bottles every year, around 60% of which are exported to over 35 countries worldwide.

Settesoli is located at Menfi, a town on the hills in Sicily’s south-west corner not far from Agrigento. It isn’t surprising that this area has been known for its wine production for thousands of years: the slopes, the sea, and the mild, sunny climate all contribute to an ideal vine growing environment. Vineyards range from sea level up to a height of 400m in the hills, meaning there are a variety of microclimates to explore. These are separated into individual parcels so that each grape variety can be planted in its ideal terroir.

Learning from the ancient viticulturists, the company still uses traditional vine training methods, such as the widely-practised goblet (or bush-training), and ‘spalliera’ or wire-training. Conversely, it also uses state-of-the-art technology to determine the best time for harvesting and, once the grapes have been hand-harvested, modern techniques in the winery (such as an advanced refrigeration system) ensure the grapes achieve their fruity, fragrant potential.

Settesoli’s premium Mandrarossa range uses only the best grapes, each vineyard plot of which is fermented separately in order to reflect the influence of the land in creating these aromatic, attractive wines.
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Italy Vintage 2020

2020 will always be the year that winemakers, and owners spent the year in the vineyards. As lockdowns around the world prevented travel many of our Italian suppliers talked of the silver lining of suddenly being able to get fully hands on again focusing time in their vineyards, tending to vines and reflecting on the year. The vintage will be special for this, with a level of scrutiny that can’t often be afforded to each vine, and an ability to manage vineyard processes with micro precision. The generally warm, dry season has led to good levels of concentration, albeit on slightly lower than average yields, promising good reds and securing Italy as a good choice for members looking for character and interest delivered at all price points.

Looking at Tuscany in a little more detail, winemakers have spoken very positively about the 2020 sangiovese harvest which showed wonderfully intense aromatics from early on.

In Piedmont, winemakers were very positive about how 2020 played out with ...
2020 will always be the year that winemakers, and owners spent the year in the vineyards. As lockdowns around the world prevented travel many of our Italian suppliers talked of the silver lining of suddenly being able to get fully hands on again focusing time in their vineyards, tending to vines and reflecting on the year. The vintage will be special for this, with a level of scrutiny that can’t often be afforded to each vine, and an ability to manage vineyard processes with micro precision. The generally warm, dry season has led to good levels of concentration, albeit on slightly lower than average yields, promising good reds and securing Italy as a good choice for members looking for character and interest delivered at all price points.

Looking at Tuscany in a little more detail, winemakers have spoken very positively about the 2020 sangiovese harvest which showed wonderfully intense aromatics from early on.

In Piedmont, winemakers were very positive about how 2020 played out with warm but not too hot weather through August and September, allowing for a low pressure October harvest. The diurnal temperature fluctuations on the warmer days is also being credited for the highly aromatic nature of wines that will need time to develop. Expectation were and remain high.
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The Scotsman

Unoaked fresh floral with crunchy cranberry fruit notes, slight sour cherry flavours, light spice and soft smooth finish – easy to drink on its own.

Rose Murray Brown MW

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