{"id":3740,"date":"2025-11-24T12:11:03","date_gmt":"2025-11-24T11:11:03","guid":{"rendered":"https:\/\/www.agricolaocchipinti.it\/?p=3740"},"modified":"2026-03-06T10:18:44","modified_gmt":"2026-03-06T09:18:44","slug":"il-vino-che-non-ti-aspetti","status":"publish","type":"post","link":"https:\/\/www.agricolaocchipinti.it\/en\/solco\/il-vino-che-non-ti-aspetti\/","title":{"rendered":"The wine you least expect"},"content":{"rendered":"<p>by SALVO FOTI, WAIATA KALMA, GUGLIELMO MANENTI, ARIANNA OCCHIPINTI, GIUSTO OCCHIPINTI, NIKOLAS RESIN<\/p>\n<p class=\" translation-block\">Frappato is a totally unexpected wine and surprising interpreter\nof a complex land. It is also versatile, adapting itself to embody\nthe story and vision of its grower, the winemaking philosophy\nand qualities of those who work with it. And its roots go deep in\nits homeland: Vittoria. In this report, several leading Frappato\nproducers reveal their thoughts on this intriguing variety, all\nrepresenting diverse prospectives but with a common, shared\nsentiment: their passion for this wine.<\/p>\n<blockquote class=\"black\"><p>The discussion, which took place at Arianna\u2019s\nwine estate in Vittoria, involves several leading\nFrappato producers, as they consider the present\nand future of a wine uniquely able to express\nits terroir of origin. The discussion table bore a\ngoodly number of bottles and wineglasses, all\nfruits of personal interpretations of this variety.<\/p><\/blockquote>\n<blockquote><p>&nbsp;<\/p>\n<p><small>On 20 February 2025, Arianna Occhipinti, Giusto Occhipinti,\nGuglielmo Manenti, Nikolas Resin, Waiata Kalma and Salvo Foti met\nin Arianna Occhipinti\u2019s company lounge to talk about Frappato, the\nfuture, the territory and gestures, actions that can help develop it.<br \/>\n<\/small><\/p>\n<div id='gallery-1' class='gallery galleryid-3740 gallery-columns-2 gallery-size-large'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.agricolaocchipinti.it\/en\/solco\/il-vino-che-non-ti-aspetti\/attachment\/img_24c\/'><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"1000\" src=\"https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c-819x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c-819x1024.jpg 819w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c-240x300.jpg 240w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c-768x960.jpg 768w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c-10x12.jpg 10w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/img_24c.jpg 1152w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.agricolaocchipinti.it\/en\/solco\/il-vino-che-non-ti-aspetti\/attachment\/02_bq0a9854-2\/'><img decoding=\"async\" width=\"800\" height=\"1000\" src=\"https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1-819x1024.jpg\" class=\"attachment-large size-large\" alt=\"il vino che non ti aspetti\" srcset=\"https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1-819x1024.jpg 819w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1-240x300.jpg 240w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1-768x960.jpg 768w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1-10x12.jpg 10w, https:\/\/www.agricolaocchipinti.it\/occhipinti\/wp-content\/uploads\/2025\/11\/02_BQ0A9854-1.jpg 1152w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><small><br \/>\nGiampaolo Gravina had been invited to conduct\nthis discussion, and he would certainly have\ncontributed substantial considerations, thanks to his\nacknowledged ability to shed light on areas of wine\nculture of fundamental importance. But Giampaolo\nis no longer with us, and so we want to dedicate the\npresent discussion to him.<br \/>\n<small>ARIANNA OCCHIPINTI<\/small><\/small><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><b>ARIANNA OCCHIPINTI<\/b><br \/>\nIn April, I\u2019ll be releasing our 20th vintage of Frappato, an\nimportant occasion for me. I need to stop for a moment to\nreflect on the overall situation\u2014what Frappato has been,\nwhat it will be, what possibilities it still gives us, and what\nprecisely Frappato is for me, for us. I felt the need to share\nthis occasion with some of the producers in our area, with\nthose who have worked here for many years and those who\nhave recently arrived, who decided to move here for the love\nof this wine.<\/p>\n<p class=\" translation-block\">It pleased me to bring together different people, all with a\ndifferent idea of their work, but whom I particularly respect.\nProtagonists of Frappato who, in their diversity, put into\ntheir work so much effort, so much culture, so much\ncommitment, and <b>emotion as well<\/b>, which is what I believe\nhas characterized our work a little, of all of us.<\/p>\n<h4>Frappato in the words of those who make it<\/h4>\n<p><b>GUGLIELMO MANENTI<\/b><br \/>\nWell, my story is a bit of an outlier. I have a small winery in\ncontrada Bastonaca. I\u2019m probably the most microscopic of\nthe producers in the Cerasuolo di Vittoria Consorzio, but\nthey asked me to serve as its President\u2026<\/p>\n<p><b>SALVO FOTI<\/b><br \/>\nServing as an interpreter of a vineyard through its wine has\nalways intrigued me. That\u2019s what I\u2019ve been doing a long time\nnow, particularly as a winemaker on Etna, where I run a small\noperation together with my children.<\/p>\n<p><b>NIKOLAS RESIN<\/b><br \/>\nI\u2019m German. When I was studying enology in Germany,\nI learned about the wines of Vittoria through those of Giusto\nOcchipinti\u2019s Cos winery. I fell in love with them, and I decided\nto come and work here. Then, my wife and I found a place\nwhere we could create our own winery, which is not easy in\nVittoria. We now have a total of five hectares at Serravalle.<\/p>\n<p><b>GIUSTO OCCHIPINTI<\/b><br \/>\nI have just finished working with my 45th harvest here at\nCos, my winery. That\u2019s always the most exciting moment of\nour work. Nothing like it.<\/p>\n<p><b>WAIATA KALMA<\/b><br \/>\nI, on the other hand, was born in New Zealand; then, at 14,\nI went to France to study. Later on, I worked as a sommelier\nin London, Melbourne, and again in Paris. In Australia,\nI discovered the wines of Sicily. And then, with Nikolas, we\ncame here to start working.<br \/>\nWhat does it mean to you to work with Frappato, in\nthis area of Sicily that is not as easy as other areas,\nsuch as Etna, for example? Why? Who made you do it?<\/p>\n<p><b>WAIATA KALMA<\/b><br \/>\nWhen we selected where we wanted to live, work, make\nwine, have children, we also considered what grapes we\nwanted to work with. Sure, Nero d\u2019Avola is interesting, but\nFrappato was the grape that we wanted to touch, work,\ndrink. It was that love that brought us here.<\/p>\n<h4>The challenge of identity: Frappato \u201cfrom Vittoria\u201d?<\/h4>\n<p>What is unique about making wine in Sicily?<br \/>\n<b><\/b><\/p>\n<p><b>GIUSTO OCCHIPINTI<\/b><br \/>\nIf you think about it, there is no place in the world where the harvest\nlasts from July to the end of October. We are talking here about only\n200 kilometres, a very brief distance, on an island, all things considered,\napparently homogeneous. And yet, everything changes from kilometre\nto kilometre. Sicily, as we all say, is actually a continent--in geology, in its\nmacro-areas, micro-areas, temperature differentials, and in its rainfall.<br \/>\n<b><\/b><\/p>\n<p><b>GUGLIELMO MANENTI<\/b><br \/>\nVery true. We, for example, use the low bush-trained alberello system, a\ntraining method that goes a bit against the grain here in Vittoria. From an\nagricultural point of view, we are experimenting with how the vines behave.\nAnd this allows me to make some observations. Since 2006, when I started,\nI have seen a whole series of \u201cno\u201d years that delivered over-abundant rain in\nthe various production phases. What I noticed, too, is that in extremely hot\nyears, Frappato suffers less than our Nero d\u2019Avola. This last harvest was really\nhard because of the rain that didn\u2019t come: Frappato is a vine that responds\nwell even in conditions of great climate stress, and so it works very well in this\ngrowing area. This could bode well for the future.\nDoes climate change impact ageing as well?\nHow does Frappato age?<br \/>\n<b><\/b><\/p>\n<p><b>ARIANNA OCCHIPINTI<\/b><br \/>\nCurrently, all of us sell our Frappato, for better or for worse, in its first two\nyears of life, and the market works through the vintage in 5-6 years. But\nits ageing potential is a different matter, of course. Some time ago, we\ntasted a vertical of 17 vintages, and I have to tell you that the results were\nabsolutely solid and that the wines still had much to say for themselves.\nThis comforts me. So nothing stops us from deliberately cellaring it, then\nseeing it on prestigious wine lists, perhaps in a few years. It has acidity, pH,\na thick skin, very high tannins: there are many things that make this wine\nlast over time and, on a production level, you can rely on it a lot.<br \/>\n<b><\/b><\/p>\n<p><b>GUGLIELMO MANENTI<\/b><br \/>\nIts longevity potential is still untried, because there hasn\u2019t been time,\nfor many of us, to really verify it. It would be interesting to focus on this\ncharacteristic, which may well enhance the reputation of our growing area. <br \/>However, we now sell a refreshing wine that should be enjoyed, let\u2019s say, in\na fairly easy way. I don\u2019t mind being in a wine bar, exploiting the capacity of\nan easy-drinking, approachable wine. I would tend to be less interested in\na limited clientele, certainly much more serious and willing to spend a little\nmore for a wine that actually has the potential, rightly, to be able to age.\nHowever, that is definitely a possibility. Let\u2019s talk about it. <br \/>The question is interesting because it also significantly determines\nthe way we tell the story of Frappato, which is currently presented\nas a wine that is, as you say, pleasant, straightforward, crisp, and\nyouthful. However, you could also underscore its excellent aging\npotential, thus expanding the market. And its image.<br \/>\n<b><\/b><\/p>\n<p class=\" translation-block\">Frappato has never been vinified to last over time, but to be consumed\nimmediately. And yet, it is excellent even after twenty years. So, that means\nthat it can be drunk immediately as well as last over time. I see that in the\nmarket it possesses an extra edge because it is Sicilian, it is crisp, fresh, fruity,\nand low in alcohol. It is a grape variety that is now found on the wine lists of\nthe world, because it is unique. Nero d\u2019Avola also has many beautiful aspects,\nbut it is more linked to Sicily in general, <b>while Frappato gives a completely\ndifferent image of our island.<\/b> And one strongly bound to this growing area.\nThe only people I have met who do not particularly like Frappato are its Sicilian\ncustomers.<\/p>\n<p>&nbsp;<\/p>\n<h4>Challenges and Opportunities: Climate, Market and the Future<\/h4>\n<p>Do Sicilians understand Frappato?<\/p>\n<p><b>ARIANNA OCCHIPINTI<\/b><br \/>\nWhen I started producing Frappato, it was an inexpensive product, selling\nfor a few euros. The value of the grape variety was not recognized. I tried to\nsteer the conversation to the identity of Frappato and at the same time, I\nincreased the price. Today, the situation has certainly changed, even if many\nlocal restaurateurs still do not fully understand the grape. That there are\nstill only few producers is a limiting factor, in the sense that more Frappato\nlabels would lead to a more articulated discussion, even with sommeliers.<\/p>\n<p class=\" translation-block\">It\u2019s true. The problem is that we are still too few. I must honestly admit\nthat Arianna\u2019s entry into the community constituted a quantum leap, but\nwe need a few more producers distributed around, cloned like Dolly the\nsheep and sent to colonize this territory. She has also brought younger\ngenerations closer to wine and has given her work an imprint of joy, of\nredemption. This is to say that it takes passion, rigour, and above all human\nresources. This is why I believe that <b>every producer must give back a share\nof their value to the territory.<\/b> The truth is that in a place like this, it is really\ndifficult to orient oneself. We need to be together. Of course, alone you go\nfaster, but you lose a view of the horizon. <b>We need the territory, and we\nneed to recognize ourselves in the identity of Vittoria.<\/b><\/p>\n<p><b>SALVO FOTI<\/b><br \/>\nThis is why I insist: we should always call our wine \u201cFrappato di Vittoria.\u201d I\nwould never abandon this fundamental identifier. I also insist on the food\nservice sector: customers probably don\u2019t care for it because they are used\nto other Frappatos, grown in areas that are not exactly appropriate. So, it is\nclear that Sicily, in general, can gain an even higher reputation if we manage\nto create and communicate the internal biodiversity of what we rightly call a\n\u201ccontinent.\u201d <br \/>\nCan we use Frappato as a key to understanding a wine culture\nand a specific area?<\/p>\n<p><b>SALVO FOTI<\/b><br \/>\nOf course. Nero d\u2019Avola is a grape variety from southeastern Sicily that\nmarketing initiatives have made generically \u201cSicilian.\u201d But that\u2019s not really\nthe case. Nerello Mascalese, which is presented as an identifier for an\narea, shows that the intimate relationship between a grape variety and\nits preferred place of origin also functions well commercially. <b>Another\nfundamental aspect is the winegrowing civilization, those who create<\/b>\nit. The producer. When they bring me a Frappato, I want to know if it\u2019s made\nby Giusto, by Arianna or by Guglielmo. We must convey, above all, who is the\ninterpreter of this grape variety. <strong>Un altro aspetto fondamentale \u00e8 la civilt\u00e0 vitivinicola, l\u2019uomo che ci lavora<\/strong>. Il produttore. Quando mi portano un Frappato voglio sapere se \u00e8 di Giusto, di Arianna o di Guglielmo. Dobbiamo imparare a raccontare soprattutto chi \u00e8 l\u2019interprete di questo vitigno. Sarebbe a questo punto utile capire se secondo voi il Frappato \u00e8 pi\u00f9 identificativo di altri vigneti rispetto al territorio?<\/p>\n<p><b>NIKOLAS RESIN<\/b><br \/>\nThis is the reason why Waiata and I came to Vittoria. We were convinced\nby the idea of working with such an elegant wine, with such promising\npotential. In our interpretation, we don\u2019t see it as a wine with a high alcohol\ncontent, nor with an excessive maceration. In Italy, many believe that a\nwine must be very macerated to be impressive, like Brunello and Barolo.\nFor me, wine must have a simpler expression. We hope, over the years, to\nincreasingly enhance the agricultural work behind it. And an approach that\ncan enhance the organic substances, life, and biodiversity, within a territory.<\/p>\n<p><b>WAIATA KALMA<\/b><br \/>\nIt is a wine that you do not expect, one difficult to describe in words, with\ntechnical notes. The ideal would be for consumers to come here to really\nget to know it and see where it is born, taste it, and above all meet the\npeople who make it. <br \/>\nHow do you approach the problem of the younger generations?\nCan the low-alcohol, straightforward Frappato attract an audience\nthat is moving away from the world of wine?<\/p>\n<p><b>ARIANNA OCCHIPINTI<\/b><br \/>\nI have always striven to make accessible something difficult. When I started\nworking in this sector, significant economic investments were made and\npeople were running away from a more strictly agricultural approach in\nfavour of answering the demands of the market. The fact that I started at\ntwenty was proof that it is a job that can be done, even in a simple way,\nstarting from modest projects. In this way, you grow with your project\nand are not overwhelmed by something far bigger than you. I believe that a young audience has responded to me because I have tried to convey\n<b>the idea of an agriculture that is eminently possible,<\/b> of a wine that\nis possible. However, I have also preserved a complex of agricultural\ntraditions that are essential to preserve, a culture of agronomic practices\nthat must not be forgotten. <br \/>\nIs it difficult to practice agriculture in a land like this?<\/p>\n<p><b>ARIANNA OCCHIPINTI<\/b><br \/>\nLook, I like to talk about agriculture in positive terms because my\ngeneration is the offspring of a world that has suffered because of\nagriculture: farmers sent their children away to study, to learn a profession,\nfar from working the earth. And that is the reason why Vittoria has no young\nwinemakers. Here, those who made wine have suffered the most. That is\nthe reason why our denomination has not developed sufficiently. Here, the\nagriculture that works best is greenhouse farming. The Vittoria farmer, the\nson of a Vittoria native, would never do what we do, toiling in the vineyard. If\nwe don\u2019t analyse the social component of our land, we will find it difficult to\nglimpse new perspectives. <br \/>How can you relaunch a denomination, a growing area,\nan agricultural way of life?<\/p>\n<p class=\" translation-block\"><b>ARIANNA OCCHIPINTI<\/b><br>You can do it if you have a vision\u2014which these producers here have, and\nvery few others. Like Planeta, Master of Wine. But it is clear that you\nestablish or relaunch a growing area only if there is a commonly-felt identity.\nTaking as an example other growing areas, is a denomination for\nFrappato feasible, based on more structured efforts to create a\ncommon image?<\/p>\n<p class=\" translation-block\"><b>GIUSTO OCCHIPINTI<\/b><br>The problem is that <br \/>viticulture is not visible here<\/b>. And the landscape\ndoes not help. Salina is easily promoted, thanks to the fact that it is in\nthe Aeolian Islands, and Etna has its volcano. These are places where the\nterritory almost communicates itself. <b>The real heroic agriculture (laughs)\nis done by us \u2013 with only 90mm of rain per year and a wine landscape\nthat you struggle to even notice.<\/b><\/p>\n<p><b>NIKOLAS RESIN<\/b><br \/>\nI see it more optimistically. We are focusing a lot on the purely agricultural\naspect of this territory: not only wine but also oranges, olives, vegetables.\nAnd to do so we are inspired by regenerative agriculture--the most modern\nand futuristic approach that we can find, in my opinion. And this is because\nwe see that every year is increasingly difficult. We have to recover and\nimprove the land, but we have to somehow manage to slow down climate\nchange at the same time, and even reverse it. But there are theories on how\nto do it.<\/p>\n<h4>Conclusions: A Wine, a Story, a Land<\/h4>\n<p>Given these problems, do you have any specific actions in mind for\nrelaunching the Vittoria wine region?<\/p>\n<p class=\" translation-block\"><b>GUGLIELMO MANENTI<\/b><br>For a real relaunch, we need to shore up the weak points, such as the low\nnumber of bottles produced. And in recent years, also due to climate issues,\nproduction has dropped even more. We need young, new producers, such\nas Nikolas and Waiata, who come here and plant new vineyards. This would\ntrigger a virtuous circle, and then some problems, such as a certain neglect\nand abandonment of the land, would begin to disappear. We also have poor\ncommunication skills: we are an out-of-tune orchestra. We live, each of\nus, in a comfort zone, because for better or worse we manage to sell our\nbottles. But if the approximately 40 producers that make up the consortium\ncould instead speak a single language, we could grow. <b>We need a common\nlever to work with \u2013 the denomination or the grape variety or the\nterritory: <\/b>they are all concentric circles that we need to activate together.<\/p>\n<p><b>GIUSTO OCCHIPINTI<\/b><br \/>\nWe could also operate like the FAI, which buys villas and historic buildings\nand revitalizes them. We could do the same with our old and abandoned\nwinecellars and with the vineyards: buy land and give it to young people to\nmanage, young entrepreneurs. Involve, for example, the local banks, which\nhave every interest in making this land rich and productive.<\/p>\n<p class=\" translation-block\"><b>ARIANNA OCCHIPINTI<\/b><br>It is also essential to activate sharing, exchanges, between producers: that\nis, to create the opportunity to taste each other\u2019s wines, regularly: this\nincreases the awareness of our wine and viticulture, and our growing areas.\n<b>Because while it\u2019s true that we lack vineyards, we also lack a vision\nregarding wine. It is essential to also create a common narrative: a\ngeological identity, a wine identity.<\/b><\/p>\n<p class=\" translation-block\"><b>GIUSTO OCCHIPINTI<\/b><br>Remembering, however, to pay close attention, first of all, to the residents\nof this area, because this is where we live. Only in this way can we think of\nelevating ourselves. We need to feed and grow a venture not only made up\nof enthusiasts like us, but also of producers who do the bare minimum.\nMake them love this land more, keep it clean. Respect the territory: those\nwho made Brunello great were an incredible community that worked with\nrespect for Brunello. <b>Those who went to produce on Etna respected Etna.<br \/>\nLet\u2019s remember that.<\/b><\/p>\n<p class=\" translation-block\"><b>SALVO FOTI<\/b><br>Training the people who work in the vineyard is also fundamental. When I\nstarted, it was easier to find people who had agricultural knowledge; now\nthat is no longer the case. We need specific training that can respond to\nthe needs of this particular territory. I agree with Arianna on the need to\nform a critical mass: meet, discuss and grow together as producers. A\nway to exchange problems and solutions. In this way we begin to <b>create\na community and true identity<\/b>. A moment of growth for everyone. And\nface the challenges together. Today, we have only one certainty: climate\nchange. Every year we face new challenges, and sharing solutions will be\nincreasingly necessary. Finally, communication: I would focus first of all on\nthe locals, the restaurants, the trattorias, the pizzerias. What do they know\nabout Frappato? Are they telling its story? And how? <b>We should first of all\nrecover pride in our roots<\/b>. And form a conscience. Focus on the people.\nAfter all, they are the territory.<\/p>","protected":false},"excerpt":{"rendered":"<p>di SALVO FOTI, WAIATA KALMA, GUGLIELMO MANENTI, ARIANNA OCCHIPINTI, GIUSTO OCCHIPINTI, NIKOLAS RESIN Il Frappato \u00e8 l\u2019interprete sorprendente di una terra complicata, un vitigno duttile e adatto a raccontare chi lo produce, la sua visione, la cultura enologica e le potenzialit\u00e0 di chi ci lavora. E con una radice profonda nella zona di origine: Vittoria. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3753,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-3740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-solco"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il vino che non ti aspetti - Azienda Agricola Arianna Occhipinti<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.agricolaocchipinti.it\/en\/solco\/il-vino-che-non-ti-aspetti\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il vino che non ti aspetti - Azienda Agricola Arianna Occhipinti\" \/>\n<meta property=\"og:description\" content=\"di SALVO FOTI, WAIATA KALMA, GUGLIELMO MANENTI, ARIANNA OCCHIPINTI, GIUSTO OCCHIPINTI, NIKOLAS RESIN Il Frappato \u00e8 l\u2019interprete sorprendente di una terra complicata, un vitigno duttile e adatto a raccontare chi lo produce, la sua visione, la cultura enologica e le potenzialit\u00e0 di chi ci lavora. E con una radice profonda nella zona di origine: Vittoria. 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