VINTAGE In Acate, in the Vittoria area, vintage 2021 was less rainy than the average (282mm compared to the average of 410mm). The lower rainfall recorded have been compensated by irrigation which favored the regular vegetative-productive cycle; the Frappato grapes thus reached an ideal sugar, aromatic and phenolic ripeness, a premise for wines of particular fragrance and pleasantness. *The precipitation data are collected by SIAS, Sicilian Agrometeorological Service in Acate; the rainfall recorded from October 1st to September 30th of the following year is considered; the average is calculated starting from the 2007 harvest. HARVESTING: harvest began at the beginning of September and ended in the third decade of the month.

VINIFICATION: fermentation in stainless steel with maceration on the skins for about 8-9 days at a temperature of 24-25°C (75,2- 77°F). After malolactic fermentation, aging in tank for 4 months and then in bottle for at least 5 months.

TERRAINS & CLIMATE: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils. The climate is typically Mediterranean, warm temperate, mitigated by a sea breeze during the summer, as well as by a wide variation between day and night temperatures. VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare (1,619 - 1,822 an acre); yields of 7.0 – 8.0 tons/hectare (2.8 - 3.2 t/acre)

DENOMINATION: Vittoria Doc Frappato Sicilia GRAPES: Frappato ANALYTICAL DATA: alcohol 13.12 % vol., total acidity: 5.5 g/l., pH: 3.50.

• VINTAGE: the climatic trend of the vintage was fairly normal with slightly above average rainfall, mainly concentrated in spring and in some days of summer. Accurate agronomic management favored a harmonious vegetation-production cycle, giving rise to grapes that achieved the right sugar, aromatic and phenolic ripeness. Unlike the previous vintage, there was no premature ripening.
• HARVESTING: harvest time was chosen with extreme care, thus some Frappato vineyards were harvested between 10/9 and 12/9 and others between 17/9 and 23/9.

Fermentation in stainless steel with maceration on the skins for about 8-9 days at a temperature of 24-25°C (75,2- 77°F). After malolactic fermentation, aging in tank for 4 months and then in bottle for at least 3 months.

• DENOMINATION: Vittoria DOC FRAPPATO Sicilia
• GRAPES: Frappato
• PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
• TERRAINS & CLIMATE: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils. The climate is typically Mediterranean, warm temperate, mitigated by a sea breeze during the summer, as well as by a wide variation between day and night temperatures. VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare (1,619 - 1,822 an acre); yields of 7.0 – 8.0 tons/hectare (2.8 - 3.2 t/acre)

Alcohol 12.70 % vol., total acidity: 5.3 g/l., pH: 3.50.

In the 2017 vintage 496 mm of rainfall was recorded that corresponds to the average figure* for the territory (495 mm); however, temperatures were higher than the average, particularly between July and August. Thanks to the emergency irrigation and careful crop load management, healthy and perfectly ripe grapes were produced. The wines of this vintage are characterized by fragrant and ample aromas; fruity and flowery complemented by refined softness and persistence on the palate. (*VINTAGE: in in Vittoria/Acate we consider the period from October 1 to September 30; RAINFALL: average obtained from SIAS, (Sicilian Agrometeorological Service), the average is calculated in Acate from 2007).

Fermentation in stainless steel with maceration on the skins for about 8-9 days at a temperature of 24-25°C (75,2- 77°F).

TERRITORIES: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils, tending towards clayey. VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare (1,619 - 1,822 an acre); yields of 7.0 – 8.0 tons/hectare (2.8 - 3.2 t/acres)

DENOMINATION: Vittoria DOC FRAPPATO Sicilia GRAPES: Frappato PRODUCTION ZONE: south-east Sicily, in the territory of Acate. ANALYTICAL DATA: alcohol 13.47 % vol., total acidity: 5.4 g/l., pH: 3.60.