Roughly 60% Frappato and 40% Nero d’Avola; also released younger, and lower in alcohol (12.5%). This is a great use of these two varieties, fresh, vibrant, aromatic but not as intense as pure Frappato. Paolo Calì mentions that Frappato drinks well with seafood, this blend would also be terrific with grilled tuna or salmon, or many other dishes. ‘Jazz’ is bright, savory, distinctive, extremely drinkable, and very fairly priced. Throw it in the fridge for 20 minutes before drinking.