Boscopiano Frappato

This is a top-tier expression of Frappato, crafted exclusively from the single vineyard Boscopiano, a one-hectare site planted in 2005. The vineyard takes its name from a forest in Vittoria, underscoring its strong sense of place. The vines are propagated from massal selections taken from the estate’s own vineyards, trained in Guyot, with a planting density of 4,500 vines per hectare.

Frappato, being a slightly late-ripening variety, is harvested in early October. Picking is done entirely by hand, in multiple passes to ensure optimal ripeness and to respect the individuality of each cluster. The grapes are placed in small 15–18 kg baskets and rested overnight in a cold room. Once the temperature drops to 6–8°C, they are destemmed and carefully sorted.

The gently crushed grapes are transferred into small 700L amphorae, where fermentation takes place. During fermentation, multiple remontages are carried out. As fermentation nears completion, the amphora lids are lowered to keep the cap submerged. The wine then remains in contact with the skins in amphora until the following autumn—an extended maceration that builds remarkable complexity and texture.

Afterward, the wine is racked, blended across different amphorae, and transferred to stainless steel tanks for an additional six months of aging.

Boscopiano stands apart as a truly singular wine. It shows a luminous ruby red with violet hues. The aromatic profile is intricate and lifted—red berries, spice, and floral tones interwoven with notes of orange and almond. On the palate, hints of blood orange and ginger emerge, carried by a texture that is exceptionally refined and graceful, with a long, lingering finish.

Production is limited, with only around 2,000 bottles made annually, making this a rare and distinctive expression of Frappato.

2005年に植樹した約1haの単一畑「ボスコピアーノ」で育つフラッパート100％で造られる最上級ワインです。畑の名前はヴィットーリアにある森の名前にちなんでいます。自家畑の葡萄から採取された穂木によるクローンで、仕立てはギヨー、栽植密度は4,500本/haです。フラッパートはやや晩熟のため、収穫は10月初旬に行います。葡萄の熟度や葡萄の個性に合わせて何回にも分けて、手摘みで収穫を行います。15～18kgのバスケットに入れ、保冷庫に一晩置きます。葡萄の温度が6～8度に下がったら除梗し、選別を行います。柔らかく破砕した葡萄を700Lの小型のアンフォラに入れて発酵させます。発酵中、複数回のルモンタージュを行います。発酵が終わりに近づいたら果帽が液体に浸るまでアンフォラの蓋を下げます。ワインはそのまま果皮と共に翌年の秋までアンフォラに入れておきます。その後、ラッキングを行い、異なるアンフォラのワインをブレンドし、ステンレスタンクに移し6ヶ月熟成させます。「ボスコピアーノ」は他とは違う個性を持った唯一無二のワインです。紫を帯びた透明感のあるルビーレッド、赤い果実やスパイス、花のアロマに加え、オレンジやアーモンドの要素が混ざっています。口に含むとブラッドオレンジやジンジャーの風味も感じられます。極めて上品でしなやか、長い余韻が感じられます。年間僅か2,000本しか造られない、たいへん希少なワインです。