Cerasuolo di Vittoria | I Putti del Serpotta

Vineyard and terroir

The vineyards are located in Niscemi (CL) at 100 m a.s.l. The vines are trained to spurred cordon. Published specifications give a planting density of 5,900–6,000 plants per hectare and a yield of 60 quintals per hectare. The soil is described both as loose and as medium-bodied with a rich structure.

Grapes

60% Nero d’Avola and 40% Frappato. Cerasuolo di Vittoria is produced through red vinification of the two varieties.

Vinification

The fruit is harvested during the second half of September, with the more specific timing given as the final week of the month. Vinification takes place in steel, with temperature-controlled steel fermentation tanks. Malolactic fermentation is completed.

Ageing

Six months in first- and second-use barriques, followed by six months in bottle.

Technical data

Cerasuolo di Vittoria DOCG. Available in 0.75 L bottles. First vintage: 2023. The wine is conceived as a structured red with ageing capacity.

Tasting profile

Deep cherry red. The bouquet is intense and persistent, combining pomegranate and mulberry with spicy notes. The palate is warm, full-bodied, smooth and velvety, leading into a long finish.

Serving and pairing

Suited to elaborate dishes, white or red meats, and medium-aged cheeses.

Label / history

The I Putti del Serpotta line takes its name from the cherubs of the celebrated Sicilian sculptor Giacomo Serpotta, who lived between the seventeenth and eighteenth centuries.