The Varietals
Cerasuolo Di Vittoria is a red blend wine of 70% Nero D'Avola and 30% Frappato Di Vittoria. The grapes are selected and replanted by Azienda Gulfi according to the Alberello training system.
Nero d’Avola is named after Avola, a small town near Pachino in the province of Siracusa (near Ragusa) where it has been selected by local growers several hundred years ago.
Frappato di Vittoria is an old indigenous wine grape variety from the southeast part of Sicily. Probably it originates in the territory of Vittoria (Ragusa) where it has been grown since the XVIIth century
 Vineyard & Winemaking
Vineyards dedicated to the Cerasuolo di Vittoria production are Vigna Catania, Vigna Patria and Vigna Coste.
Vine training system: traditional, organic, without irrigation
Altitude: 450 m a.s.l.
Climate: temperate mediterranean
Type of soil: limestone clay
Plant density: 8000 vines per hectare
Yield per hectare: 60 quintals max
Vinification:
Grapes of Nero d’Avola are harvested at the end of September and those of Frappato during the first week of October. They start fermentation separately, with a short maceration on their skins at a controlled temperature. They are mixed at the end of the alcoholic fermentation.
Maturation: About 7 months on their yeast in stainless steel tanks.
Aging: In bottle for one or two months.
It can be launched on the market in June of year following the harvest
Tasting notes
Colour: cherry red with light violet hints.
Nose: red fruits, peach and marasca with flower notes.
Palate: harmonic, elegant