Description
DENOMINATION OF ORIGIN: Cerasuolo di Vittoria DOCG
GRAPES: Frappato 50% Nero d’Avola 50%
VINES PER HECTARES: 4000 spurred cordon brad in organic conduction
AVERAGE ANNUAL YIELD: 25q/Ha
BOTTLE PRODUCED: 3500
TIPY OF SOIL: floodplain origin, mostly sandy clay soil of medium texture, stony ric
HERVESTING: by hand
WINE MAKING: vinified in steel vats with temperature control and with a maceration of
approximately 7-10 day
AGING: in steel in contact with the fine lees and 3 months, up to 18 months in steel tanks and at least 12 months in bottle.
PAIRING: spicy and processed meat dishes, mature cheese
ANALYTICAL TIPICAL DATA OF THE WINE: alcool 13,0; total acidity 6,2; pH 3,40
