If Frappato is Vittoria’s most representative grape variety, Santa Tresa’s Rina Russa is the epitome of typicality.
“Rina Russa” in Sicilian dialect means “red sand.”
Grapes: 100% Frappato di Vittoria – phenotype selected in-house.
Harvest: Frappato grapes are hand-picked in 15-kg crates usually in late September.
Vinification: the harvested grapes are kept in a cold room overnight in order to bring them to a temperature between 6 and 8°C ideal for preserving their quality. The grapes are gently destemmed and crushed, fermentation then takes place at a controlled temperature of 18°C- 22°C for about 10-12 days. The wine is then separated from the skins and malolactic fermentation naturally begins.
Maturation: in stainless steel tanks for at least 4-6 months on the fermentation lees, with frequent movement of the noble lees.
Tasting notes: the unique style of our Frappato originates from the Santa Tresa vineyards, which are unique in that they come from ancient clones selected on our estate. Brilliant ruby red in color, Rina Russa has aromas of red berry fruits and the unmistakable wild strawberry with a flavor that perfectly balances freshness and savoriness. On the palate, the roundness of the taste is complemented by the freshness of the finely textured and sharp tannins, creating a surprising persistence.
At the table: thanks to its special characteristics as an “atypical” red and its extraordinarily fruity palate, Frappato is the wine traditionally drunk with fish in Vittoria. Ideal pairings include traditional Ragusa dishes such as tuna, swordfish, bluefish, cured meats and cheeses. It is served at a temperature of 18-20°C, when paired with fresh seafood menus at a temperature of 14-16°C.