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Poggio di Bortolone, Sicily


Cerasuolo di Vittoria


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A wine made from Nero d’Avola and Frappato grapes which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompanied by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins and goes well with red meat and pasta dishes especially with strongly flavoured dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese.

Grapes: Nero d’Avola 60 %: 40 % Frappato
Soil: Sandy, yellow-red, south facing
Plants and Pruning: Frappato trained in the classical Guyot way; Nero d’Avola using the spurred cordon system. Planting density for both 6,000 plants / ha
Average age of the vines: 15 years
Harvest: Between the end of September and beginning of October, depending on the year
Yield per hectare: Maintained around 6,000 kg / ha due to the type of pruning and the thinning of the bunches
Vinification: The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for at least 10 days. Following the pressing and the malolactic fermentation the ageing process lasts 24 months in stainless steel vats
Alcohol content: 13.5%