Cerasuolo di Vittoria Classico DOCG BIO

Pure expression of the territory

The name Cerasuolo di Vittoria, a wine made from Frappato and Nero d’Avola grapes, comes from the dialectal form “Cerasa” that literally translates the word cherry, typical red fruit present among the organoleptic qualities of this wine in D.O.C.G. aMarAnto, our masterclass wine homaging our two sons, Mario and Antonio, can also add on the label the term “Classic” since the grapevineyards are cultivated in the most historical area of the Designation of Origin. This wine was obtained after a careful selection of the best grapes of Nero d’Avola and Frappato grown exclusively in the grapevineyards owned within our estate in Contrada Serra D’Elia in the Municipality of Vittoria (Ragusa). It is a pleasantly elegant wine that goes very well with mostly of first and second courses of the Sicilian tradition.

Name: Cerasuolo di Vittoria “Classico” DOCG BIO

Grapevines: 50% Nero avola, 50% Frappato;
Altitude: 200 m above sea level;
Exposure: West – South/West;
Type of soil: Deep, Light colored limestone, loose, well drained, and slightly sub-alcalin;
Farming system: Guyot;
Average age of grapevines: 7 years;
Plant density: 4000 vines/Hectar;

Vinification: After the grapes destemming, soft pressing with partial crushing of the berries;
Fermentation: Stainless steel tanks at controlled temperature;
Fermentation temperature: 82/86 Fahrenheit;
Fermentation duration: 14 days;
Malolactic Fermentation: Naturally turning to the temperature of 72 Fahrenheit;
Refinement: 12 months in steel vats, 6 months in bottle;

Tasting notes: At the sight it shows a beautiful and intense cherry red color. It reveals then an intense and persistent bouquet on the nose that recalls the hints of red berry fruits such as cherry, strawberry and currants, mixed with floral notes that recall the rose petals. In the mouth it is elegant, balanced, medium structure, and good persistence with a pleasant final aftertaste.

Alcohol: 13% Vol;
Total acidity: 5,14 g/l;
Residual sugars: 2,8 g/l;
Net dry extract: 27,0 g/l;
pH: 3,64.


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