Cerasuolo di Vittoria D.O.C.G. is a wine with a color of red cherry with touches of violet, a perfume from flowers to the fruit and a dry
taste, full, soft and harmonious. It's a
typical wine of the province of Ragusa, an area of ancient wine-making heritage, as evidenced
by several documents dating back to the third century BC. However, the current type of Cerasuolo di Vittoria
was born in 1606,
starting from the foundation of the city of Vittoria: its founder Vittoria Colonna Henriquez, in fact, gave that year to the first settlers 75 Ha
of land but they had to cultivate another same quantity in vineyards. The wine production has expanded considerably over the centuries so that
in 1777 Sestini writes in his "Memories about Sicilian wines": "The wine of Vittoria is great, generous and grateful to the palate ... "
and in 1808 the Abbe Paul Balsamo wrote: "The campaign of Victoria is about ten thousand salme (230,000 ha); it is in most sandy, limestone
and produces proportionately little wheat, barley and legumes, abundant oil, hemp, carobs, and especially wine which has a lot of credit
and, in my opinion, must be regarded as the best of all those from the Island .... ".
It was
in 1933 however, for the exhibition market of Siena, the Cerasuolo was entered
for the first time on the national market.
It is obtained from grapes from the vine of Frappato in minimum of 40% along with the Nero d'Avola for a maximum of 60%, with the possible
addition of Grosso nero and / or Nerello MASCALESE for a maximum of 10%.
Wine Sheet “IL PRINCIPE”
| Production area: |
Southeastern Sicily. |
| Grapes: |
60% Nero d'Avola; 40% Frappato di Vittoria. |
| Altimetry: |
250 meters above sea level |
| Soil: |
medium consistency, comes from sub Apennine sands of Pliocene origin, siliceous limestone and clay interspersed with layers of fresh, compact and calcareous tuff.
|
| Training system: |
upwards-trained vertical-trellised at 70 cm from soil. |
| Harvesting period: |
late september / early october. |
| Winemaking: |
maceration on the skins |
| Ageing in winery: |
18 / 24 months. |
| Alcoholic content: |
13,50% |
| Storing: |
lying bottle with controlled temperature of 15-16° |
| Serving temperature: |
18-20°C |
| Suggestions: |
ideal for complex, full-flavoured dishes and mixed grilled meats. |
