Feudo di Santa Tresa Frappato (750ml)
Pasta DishesSeafoodSpicy Foods
Organic Learn More
Brother and sister Stefano and Marina Girelli, wine entrepreneurs from Trentino, discovered the winemaking region of Sicily and purchased Santa Tresa in 2001.
Santa Tresa (Sicilian dialect for Santa Teresa) is nestled in Vittoria, in the south east of Sicily; their estate encompasses 50 ha of land, 39 ha dedicated to vineyards. When the winery and properties were acquired in 2001, indigenous clones of Frappato, Nero d’Avola, and Grillo were discovered, planted across the existing vineyards. Aside from the abundance of indigenous varieties they already cultivate, an organic, experimental vineyard is used to rediscover other indigenous grapes, with their traditional vines. Within this experimental plot, Albanello and Orisi are grown- ancient varietals that date back to nearly the beginning of winemaking in the region. More recently, the winery has decide to source all their water from a local reservoir, using only natural rainwater for any irrigation. On top of that, green beans are grown and used to make natural fertilizer.
Rina Russa genuinely has its own unique style, as the Frappato grapes come from ancient clones developed on the 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 hint of pepper and baking spice, a real freshness running through it and a surprisingly long finish. Serve slightly chilled. Locally this wine traditionally accompanies seafood; grilled tuna, calamari, fried seafood. Also delicious with charcuterie, flatbread with herbs.
Made from 100% Frappato di Vittoria grown on red clay soil (“rina russa”). The Frappato clone is unique and was developed on the estate. The grapes are carefully picked by hand towards the end of September. 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. 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
The Fuedo di Santa Tresa Frappato is easily my most recommended red in the store. Light in body but full in flavour, the wine is bursting with strawberry and cherry fruit flavours, as well as savory spices and notes of cured meat and game. Its fresh acidity and light body make it uniquely versatile for food pairing – this wine loves burgers, charcuterie, and even fish dishes like tuna. The key is to treat it like a rose and drink it fridge-cold: trust me on this one. Sustainably crafted with organic fruit, an indigenous Sicilian grape variety, at an affordable price – what’s not to love? This wine absolutely slaps.