Typical of wines produced in the Vittoria area and its terroir. . Fruity, reminiscent of red berries, strawberries, cherries, prickly pears, dog rose and fruit drops. Very distinctive and recognisable.
Description
Classification: D.O.C.G. Cerasuolo di Vittoria Grape varieties: 60% Nero d’Avola, 40% Frappato First years of production: 2001 Number of bottles produced: 90.000 Production Area: Acate (RG) Name of planting of wineyeard: Dorilli – 1998 Altitude: 60 metres Yield per hectare: Nero d’Avola 7 tonnes, 1,5 kg per vine; Frappato 7 tonnes, 1,5 kg per vine Training system: Vertical trellis and spur pruned cordon Planting density: 4.545 vines/hectare Harvest period: 30th September Vinification: The grapes are destemmed and crushed; extraction on skins conducted with 8 days of maceration. After racking, malolactic fermentation takes part in steel tanks. Fermentation equipment: Stainless steel fermenters Fermentation: 25°C Bottling period: Second half of February Duration of fermentation: 12 days Alcohol Content: 13 % vol. Total Acidity: 5.50 PH: 3.55 Ageing Potential: To be drunk immediately or to keep up to 2 – 3 years.
