Mandrarossa 'Costadune' Frappato is a ruby red wine with purple hues. Its palate is minerally and fresh yet balanced with aromas of morello and marasca cherries, notes of small red berries, and sweet spices. Enjoy its long finish on every sip.

Mandrarossa 'Costadune' Frappato is at its best when lightly chilled and pairs  beautifully with a bit of seafood such as fish soup or seared, roasted Tuna.  Its also glorious on a hot sunny day with some grilled chicken.

Critic Review

Decanter Magazine: 90Pts
Drinking Window: 2023 - 2025

"Traditionally used as a secondary variety to soften Nero d’Avola in wines such as Cerasuolo di Vittoria, pale, delicate Frappato thrives in the warm Sicilian climate. More focus in recent years on its potential as a single-varietal wine has seen Frappato come on in leaps and bounds. This is a classic example, producing a pale but intensely fragrant, light-bodied and silky-textured red bursting with fresh and lively perfumed fruit flavours."
Michael Garner

About the Producer

First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.

Vineyard and Winery

The vineyards for this wine are located near Menfi on the southwestern coast of Sicily, at an altitude of 250 metres above sea level. They are south and west facing and planted on sandy soils. Vines are Guyot trained, with a density of 4,300-5,000 plants per hectare.

The harvest of refined grapes were performed using a mechanical night harvest, over a period of 40 days. This guaranteed the preservation of the quality of the grapes at an excellent level. Maceration and fermentation took place over the course of four to six days at 22-25°C. The wine was matured in steel vats for around four months before bottling.