About this wine
Vineyard and terroir
The Dorilli vineyard lies at 60 m above sea level. Its sandy, limestone-rich soils consist mainly of red sands formed from marine terraces. Yields are limited to 1.5 kg per vine.
Vinification
For the 2017 vintage, Nero d'Avola was harvested from 20 to 25 September and Frappato from 17 to 20 September. The grapes were sorted before undergoing 14 days of maceration. Malolactic fermentation took place in stainless-steel tanks at 23 °C.
Ageing
The wine was bottled in April.
Label / history
First produced in 2001 in the countryside of Dorilli, the wine takes its name from cerasa, the Sicilian word for cherry.
