Cerasuolo di Vittoria

The Protected Designation of Origin "Cerasuolo di Vittoria" includes the "Cerasuolo di Vittoria" wine and its version with the denomination "Classico".

Grapes

Both these wines are obtained from the mixture of grapes from two different varieties: Nero d'Avola, with a share between 50% and 70%, and Frappato, with a share between 30% and 50%. .

Physicochemical and Organoleptic properties

The Cerasuolo di Vittoria is a shade that can vary from cherry red to purplish. The aroma also has a variable character, from floral to fruity, while the taste is dry, full, soft and harmonious. The Cerasuolo di Vittoria Classico, on the other hand, has a cherry-red colour that tends towards garnet. The same cherry is also found in the smell, which with aging is embellished with notes that evoke dry plum, chocolate, leather and tobacco. The minimum total alcoholic strength by volume for both wines shall be 13,00% vol

Grape production area

The area where Cerasuolo di Vittoria wines are produced is quite wide, it extends in south-eastern "Sicilia" and includes the provinces of Ragusa, Caltanissetta and Catania.

Specificity and historical notes

Viticulture has been part of Sicilian culture since the Greek colonization (7th century BC). The arrival of the Romans, then, marked the beginning of exports to the continent, of which traces have also been found in the excavations of Pompeii. More recently, in 1606, noblewoman Vittoria Colonna Henriquez founded Vittoria and gave the first 75 settlers one hectare of land for each hectare they cultivate. This inaugurated the wine vocation of the city.