• Vittoria DOC Frappato
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Akrille

Frappato, Vittoria DOC

Frappato, Vittoria DOC

Frappato
2024
Italië · Sicilië
Cool Red
bosbes · aardbei · braam · bloemen · kruiden
€15,50
€15,50
Sale Sold out

Akrille, Frappato, Vittoria DOC 

Frappato is Sicily's light-footed red grape, and Akrille shows why it's increasingly appearing outside the island. The grapes are harvested at the end of September and vinified in steel, without wood. The result is a red wine that is also easy to drink in warmer weather.

What you smell
Light floral scent, leaning towards somewhat withered cut flowers, with spiciness and small red fruit: blueberry, wild strawberry, and blackberry.

What you taste
Light-footed and juicy, with fine tannins that give structure without drying out your mouth. A spicy, fresh note keeps it lively, with red fruit returning in the finish.

How it's made
100% Frappato. The skins macerate for 15 to 20 days at 18 to 22 degrees, then the wine ages for about 5 months in steel. No wooden barrels, so pure fruit. Before bottling, the wine rests for about two more months.

Serving
Serve chilled, between 14 and 16 degrees. Decanting is not necessary. A normal red wine glass is sufficient.

Pairs well with

  • Cured meats like coppa or bresaola: the fresh acidity and light tannins cut through the salt and fat.
  • Fatty or raw fish (think tuna or sardine): the light-footedness leaves the fish intact, while the spiciness livens it up.
  • Fresh cheeses like mozzarella or ricotta: the red fruit plays beautifully against the soft, creamy texture.
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What do you smell
A light floral scent, leaning towards wilted cut flowers, with a hint of spice and small red fruits: blueberry, wild strawberry, and blackberry.

What do you taste
Light-footed and juicy, with fine tannins that provide structure without drying out your mouth. A spicy, fresh note keeps it lively, with red fruit returning in the finish.

100% Frappato. The skins are macerated for 15 to 20 days at 18 to 22 degrees Celsius, after which the wine matures in steel for about 5 months. No wooden barrels, thus pure fruit. Before bottling, the wine rests for another two months.

Serve cool, between 14 and 16 degrees Celsius. Decanting is not necessary. A standard red wine glass is sufficient.

- Cured meats such as coppa or bresaola: the fresh acidity and light tannins cut through the salt and fat.

- Fatty or raw fish (think tuna or sardine): its lightness keeps the fish intact, while the spiciness perks it up.

- Fresh cheeses like mozzarella or ricotta: the red fruit plays beautifully against the soft, creamy texture.

Akrille ontstond op een avond in New York, waar de Siciliaanse familie Cutrera en chef-kok en restaurateur Joe Bastianich besloten samen een wijnhuis te beginnen. Het staat op de plek van de oude druivenpers van de Cutrera's, in het hart van de enige DOCG van Sicilië.

Lees meer

Sicilië is het grootste wijngebied van Italië en lange tijd vooral bekend om bulkwijn. Dat beeld klopt niet meer. In het westen, met Nero d'Avola als belangrijkste druif, en op de vulkanische grond van de Etna maken steeds meer makers wijn met een eigen gezicht.

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