About this wine
Vineyard and terroir
The Nero d’Avola and Frappato are organically grown in Cerasuolo di Vittoria, Sicily.
Vinification
The grapes are harvested by hand. Nero d’Avola is picked around mid-September and Frappato toward the end of the month. Both are gently destemmed and crushed.
Nero d’Avola ferments in 30 hL Slavonian oak barrels at 18–24 °C, followed by 15 days of post-fermentation maceration. After separation from the skins and pulp, it returns to the barrels for malolactic fermentation. Frappato ferments in stainless-steel tanks at 18–20 °C, followed by 8–10 days of post-fermentation maceration and malolactic fermentation. The two wines are then blended.
Ageing
The blend ages for one year, with 85% in 30 and 60 hL oak barrels and 15% in French barriques.
Tasting profile
Elegant, with a distinctive cherry aroma.
Label / history
The name Cerasuolo means “cherry-like.”
