|Composition of the land
||Red soil up to 200 m above sea level.
||September, manual. The Frappato is harvested by hand in small crates in the first and second decade of September.
||The bunches are transported to the winery and destemmed using delicate methods to preserve the integrity of the skin. Fermentation takes place at a controlled temperature of 24-26 °C.
||8-10 months in French and American oak tonneaux.
||Spaghetti alla Norma, medium cheeses, grilled meats, lamb stew.
||Price Orestiadi Frappato 2019 € 6.89