Vino Lauria

Frappato – 2016

Region: italy - sicily

Vino Lauria

With wine making in his family blood, Vito Lauria decided to attend the University of Udine in Friuli where he obtained a degree in Enology in 2003. After stepping off the campus he worked at a number wineries in northern Italy for a few years before returning to Sicily in 2005. Vito came home to open the old family winery in Alcamo, 30 miles west of Palermo.

The Wine

Vineyard Profile

• Production area: Vittoria
• Vineyard: FIàNobile
• Yield: 7 tons
• Training system: Espalier
• From organic farming

Harvest Notes

• Harvest: end of September
• Vinification: fermentation at 60°F for 12 days
• Aging: in stainless steel tanks

Technical Information

• Variety: 100% Frappato
• Total acidity (grams/liter): 6.2
• pH: 3.5
• Number of bottles produced: 20,000


It could be called the “foreigner” among the Lauria wines, even though by a bit: the only one that doesn’t “grow” around Alcamo, but nourishes of Sicilian sandy lands, not very distant from the beaches of Scoglitti, in the area of Ragusa. It’s from these “lean” lands which it owes its attractively weak color and its lightness. Of rare grapes that at one time were cultivated only to eat, known in the past as the wine of the royals, “speaks” of cherry, aromatic herbs and white pepper. Summer is its season.


91 Points

Bright red. Slightly earthy nuances keep the pungent, bright floral aromas that Frappato is famous for slightly under wraps. Then livelier on the palate, with clean-red cherry and berry flavors that are nicely complicated by minerals and aromatic herbs. Finishes long and smooth, with lingering red fruit elements and a hint of coriander. Slightly bigger-bodied and more textured than many other Frappatos, drink this lovely wine slightly chilled.

Vinous - Ian D'Agata, August, 2019

General Info

Country Italy
Region Sicily
Appellation(s) Terre Siciliane
Proprietors Vito Lauria
Founded 2005
Winemaker Vito Lauria
Annual Production 7,000 9L cases
Farming (Sustainable, organic, biodynamic) Organic