FRAPPATO TERRE SICILIANE IGT
If Frappato is Vittoria’s most typical grape variety, then Rina Russa di Santa Tresa is the embodiment of its typicity.
“Rina Russa” means “red sand” in Sicilian dialect.
|Grapes: 100% Frappato di Vittoria – using our very own clone developed on the estate.|
|Harvest: the grapes are carefully picked by hand towards the end of September and are carefully put into small containers of 15kg.|
|Vinification: the grapes are chilled overnight in a refrigerated room to lower the temperature to 6-8°C, in order to preserve the particular qualities of the Frappato. After a very gentle destemming and crushing the grapes are fermented at a temperature of about 18-22°C for 10-12 days. The wine is separated from the skins and malolactic fermentation is allowed to take place naturally.|
|Ageing: after the malolactic fermentation is completed, the wine is kept on its fine lees for about 4-6 months in stainless steel tanks, with regular stirring, before bottling.|
|Tasting notes: rina Russa genuinely has its own unique style, as the Frappato grapes come from ancient clones developed on our own estate. It has a very beautiful light cherry colour, with a fresh and vibrant bouquet, reminiscent of wild strawberries and a beautifully balanced palate, with silky smooth fruit, a real freshness running through it and a surprisingly long finish.|
|To serve: Rina Russa is a red wine in a class of its own and with its extraordinary fruitiness, it is a red wine which tradition dictates should be drunk with fish. Among those perfect matches are several traditional dishes from typical of Ragusa – tuna, sword fish, blue fish. A really versatile red, best served at room temperature (18-20°C) with cured meats and cheeses, but with fish, serve at around 14-16°C.|
Label design inspiration
It is no mystery how central wine was to Greek culture, which brought so much to the island of Sicily and its people. Rina Russa features the black figures found on ancient Greek vases, a tribute to the meeting of peoples and cultures.