The Cerasuolo di Vittoria D.O.C.G. to which give also a particular value because it represents the territory, is constituted by the most known nero d'Avola and by the frappato. The union of these two vines handed to a wine that has persistence and body of the nero d'Avola together with the perfumes and freshness of the frappato. Drink it with a meat menu.
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Identification: D.O.C.G. Cerasuolo di Vittoria
Production Area: C.da Bidini-Acate (Rg) - Eastern Sicily
Type of soil: Medium texture soils, tending to compact, interspersed with limy tufa
Grape varieties: Nero d'Avola 60% - Frappato 40%
Cultivation system: Low trained on wires system, spur spruned cordon
Planting density: Approx 5.000 plants for hectare
Yield for hectare: 7000 kilos
Harvest period: Late September - early October
Ageing: Steel tank and barrique for 12 months
Refining: Minimum 6-9 months in the bottle
Alcoholic content: 13,50%
Colour: Intense cherry red
Bouquet: Scent of mature blackbarry and rasperry with notes of soft spices like liquorice and cacao
Taste: Soft, full and velvet palate, tannis in balance
Serving temperature: 16-18 °C
Combination: Elaborated meat dishes, roast meats, stewed meats; reccomended with Ragusano DOP matured from 3 months to 13 months
First year of the production: 1981
Number of bottles in the vintage 2002: 70.000
Vinification: The grapes are de-stemmed and crushed, the fermentation is at a controlled temperature of 28-29 °C in open steel vats for 6-7 days of maceration on the skin; malolactic fermentation in steel stainless vesse
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