2023 Caruso e Minini Frappato Organic Rosé “Frappo”
Let’s set the scene: You’ve had a long day at the beach, friends popped over, pizza is on the way and you are nibbling on some green olives and potato chips on the patio as you pour yourself another glass. Dry, refreshing and crisp.
Certified organic farming practices, hand-harvested, woman-winemaker and less than 2,000 cases produced annually.
- Tasting Notes pink grapefruit, white cherry, mandarin orange, peach, rosemary, rose petal, ocean breeze, volcanic minerality
- Variety Frappato
- Region Italy, Sicily
- Volume 750ml
- Alcohol Volume 12.5%
- Table Talk The flamingo featured on the label is a symbol of the natural reserve of Stagnone on the island of Sicily.
$24.00
Only 2 left in stock
Located on Sicily’s western-most coast near the town of Marsala, Caruso & Minini boasts a history that harks back to the late 1800’s when Antonio Caruso bought the company to grow grapes for the nearby Marsala factories. The company was passed through subsequent generations until Nino Caruso finally decided to begin making and bottling his own wine in the mid 1900’s. In 2004, Stefano Caruso joined forces with Mario Minini of Lombardy to launch the present-day winery, producing wines from indigenous Sicilian grapes such as Catarratto, Nero d’Avola, Frappato, Inzolia, and Nerello Mascalese. Today, Stefano’s daughter Giovanna works closely with her father to head up this historic winery.
The winery now boasts 120 hectares at 200-400 meters above sea level, including 5 hectares that are farmed organically and dedicated to Giovanna Caruso’s BIO project. Located 20 kilometers from the sea, the area is cooled by strong winds and is characterized by its rich, alluvial soils that were once ancient seabed. Most notable are the large stones called cuti in local dialect. The softball-sized cuti not only impart a distinct minerality in the grapes and also soak up heat from the sun which they transfer to the vines at night. This allows for earlier ripening of the grapes, thus making harvest possible when the grapes have a higher natural acidity.
Sicilian rosé, often referred to as “rosato” in Italian, is a vibrant and increasingly popular category from the island of Sicily. The wine represents a dynamic segment of the island’s wine production and captures the essence of Sicily’s terroir. It offers a refreshing option for rosé lovers looking for something distinct and flavorful.
Grape Varieties: Nero d’Avola, Frappato & Nerello Mascalese are the main grapes used. Syrah, Merlot, and other international varieties are sometimes added to blends as well.
Flavor Profile: Sicilian rosés are typically fresh and crisp with a good balance of acidity and fruitiness. Common tasting notes include strawberry, cherry, raspberry, citrus, and floral elements. The volcanic soil, particularly from the Etna region, can impart unique mineral and earthy nuances.
Production Method: Most Sicilian rosé wines are made using the traditional saignée method or direct pressing, which helps retain the bright, fresh flavors and the appealing pink hue.
Food Pairings: Sicilian rosé wines are versatile and can be paired with a wide range of dishes. They are excellent with seafood, salads, light pasta dishes, and Mediterranean cuisine. Their acidity and fruitiness also complement spicy foods and grilled vegetables.
Serving Temperature: Rosé is best served chilled (41-48°F)
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