Vittoria, Sicily.

60% Nero d’Avola - 40% Frappato.

Hand-picked - the Nero d’Avola around the middle of September and the Frappato at the end of September.

After a very gentle de-stemming, the Nero d’Avola grapes are fermented in 30hl Slavonian oak botti. The juice remains on its skins for around 15 days. After it has been separated from the skins, it is put back into oak botti, where malolactic fermentation occurs naturally. The Frappato is fermented in stainless steel tanks. After fermentation, the juice is left on the skins for 8-10 days, after which malolactic fermentation takes place. The wines are blended together to create the new Cerasuolo and the oak aging lasts around one year.

A ruby red colour, with violet flecks. On the nose, there are notes of morello cherries, and caramel. The palate is mouth-filling, with excellent structure, soft tannins and a long finish.

A very versatile wine, it goes well with light meat dishes, tuna and baked fish.