Frupa 2013, Sorrentino
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Cod and fresh tomato sauce, sweet and sour tuna or a simple white fish would be a great match for this wine.
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The Sorrentino winery is home to three generations of winemakers, all in the shadow of the iconic Vesuvio in Campania. The volcanic soil of the Vesuvius area leads to distinctive wines, imbued with a unique minerality due to the exceptionally fertile land.
The Frupa 2013 is 100% Piedirosso grape, with vines grown on a double guyot system. Biological and certified organic production carried out by a family who are passionate and committed to creating fantastic wines. Grapes are harvested by hand before vinification in steel to start, before the wine is left to age in oak tonneau.
Sometimes we have to make a last minute switch up and this Frupa 2013 was one of them. We needed to find a wine fast. The first one that comes to my mind was one that I remember I had so many requests for and had to constantly say no, because we couldn't even order any extra. Once it was gone, it was gone. I can't remember how many I said no to but it was dozens.
Paolo Sorrentino and his wife Angela inherited the family vineyards and with dedication for the production of Vesuvian wines, for fruit and vegetable cultivation, they recovered all the varieties preserved by their ancestors. Thanks to Benny Sorrentino, Paolo's daughter, some changes took place in the last 15 years to a gradual shift in the vineyards breeding methods, in their management and in winemaking techniques. We love the way they work with the land and they are quite lucky with their position on the volcano to be able to work with ungrafted vines which is quite a rarity these days with phylloxera, the little root louse which eats the roots, requiring everyone to graft onto the American root stock which is pretty much completely immune to it (but fortunately he doesn't do so well in volcanic soils).