With the exception of the colder early winter months, seasonal temperatures were generally higher and with lower than average rainfall in the area. Production was in keeping with the average of this Estate; the grapes reached the expected phenolic ripeness and the quality was completely in line with the company’s targets.

The Frappato harvest took place between the last ten days of August and the first ten days of September, in accordance with the ripening times of the various plots.

Fermentation took place in steel with maceration on the skins at a controlled temperature. Ageing in tanks for around 7 months and in the bottle for at least 7 months.

PRODUCTION AREA: Southeastern Sicily, on the Estate in the Municipality of Acate and in other particularly suitable areas.

SOILS AND CLIMATE: Prevalence of soils with altitude of 120 to 240 metres a.s.l., generally sandy interspersed with a substrate of limestone tuff and soils of medium texture. The climate is Mediterranean with mild winters and temperate summers that benefit from the cool sea breezes that blow between the Hyblaean Mountains and the sea to create significant temperature variations between night and day.
VINEYARD: VSP (Vertical Shoot Positioning) training with Guyot and spurred cordon pruning.

VARIETAL: Frappato
ALCOHOL: 13.%
TOTAL ACIDITY: 6.3 g/l
pH: 3.55

In Acate, in the Vittoria Estate, the be- ginning of winter recorded slightly above-average temperatures between December and January, which were off- set by cold weather and abundant rain- fall in February. In total, 421 mm of rain was recorded, compared to the average of 416 mm*. Thanks to its location be- tween the sea and the Iblean plateau, the vineyards benefitted from cool "thermal breezes" and good tempera- ture fluctuations between day and night, even during the hottest summer peri- ods, allowing for perfect grape ripening.

*Rainfall data is collected by SIAS, the Sicilian Agro-Meteorological Service, Acate station; rainfall recorded from Oc- tober 1 to September 30 of the following year is considered; the average is cal- culated from the 2007 harvest.

The Frappato harvest took place between September 15 and 27, depending on the ripening time in the different plots. From a quantitative perspective, the pro- duction was in line with the average of recent vintages from this estate, with a slight increase in some vineyards.

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

SOILS AND CLIMATE: Altitude 120-240 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils; pH 7.9, total limestone 31%. The climate is Mediterranean, with mild winters and temperate summers, bene- fiting from cool "thermal breezes" that blow between the Iblean plateau and the sea, favoring good temperature fluctuations between day and night.
VINEYARD: VSP (Vertical Shoot Positioning) training with Guyot and spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4.400-5.200 plants per hectare; yields of 7.0-8.0 tons/ hectare.

VARIETAL: Frappato
ALCOHOL: 13.% vol
TOTAL ACIDITY: 5.6 g/l
pH: 3.55

In Acate, in the Vittoria area, vintage 2022 was colder than 2021 thanks to good temperature range. 532 mm of rain were recorded, above the average of 409mm; these mm of rain were recorded mainly in June and helped to reach the perfect vegetation-production balance and the perfect maturation of the grapes, important for the fragrance and the finesse of the wine.

* 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.

Harvest began at the beginning of September with the youngest vineyards and ended in the third decade of the month. The quantity produced was on haverage with the last years. The quality satisfied the company goals.

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 6 months.

SOILS AND 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).

VARIETAL: Frappato
ALCOHOL: 13.02% vol
TOTAL ACIDITY: 5.6 g/l
pH: 3.55.

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.

Harvest began at the beginning of September and ended in the third decade of the month.

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)

VARIETAL: Frappato 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.