Vittoria

The red soil of Cerasuolo

The second stage of the journey in Sicily, in a place which has always been dear to us.

We benefit from the heritage of over two thousand years of viticulture, in the territory which today expresses the first and, until now, the only Sicilian DOCG; the ancient, fascinating and unmistakable Cerasuolo di Vittoria

On the banks of the river Dirillo, legendary landing place of brave Aeneas, the first vines were planted by the Greeks and then by people from Syracuse, who founded the great colony of Camarina. The archaeological site is their witness, safeguarding their precious wine-containing amphorae recovered from the depths of the Mediterranean.

The founding of the city of Vittoria, so close to the magnificent historic baroque centres of Ragusa Ibla, Modica and Scicli, is closely interlinked with the tradition of Cerasuolo. The Contessa Vittoria Colonna Henriquez, who founded the city, presented a hectare of land to all those who cultivated a further hectare with vines.

In the heart of this area the family has always carried out modern agricultural practices.

VITTORIA NOTO MENFI CAPPARRINA ETNA CAPO MILAZZO
A country to which the dove loaned his collar, and the peacock clothed from the mantle of his feathers. It seems that those poppies are wine and the courtyards of the houses are glasses.
Ibn Hamdis
Dorilli

Dorilli

Vittoria is one of those places redolent of history and the long agricultural tradition of our family; even our ancestors disagreed about whether it would be better to cultivate vines here or at Menfi. We learnt from children to recognise the aroma of Cerasuolo di Vittoria, thus it was natural to travel along the island’s southern coast to produce it here, in its own great country. The Dorilli estate was established by renovating the big country house which stood at the centre of an ancient landholding; we replanted the vines which had not been grown there for a long time, we restored the winery and the large rooms which are now reserved for hospitality. With its typical Liberty style, the whole estate now expresses the fascination of great elegance together with the unmistakable atmosphere of an old country house.
Dorilli

Enviroment

The principal characteristic of this land is the appearance of its red sand; the name of Cerasuolo derives from it, evoking the ‘cerasa’, cherry in Sicilian. Here, between the plateau and the sea, where the summer temperatures are very high and the rainfall very low, the vines are interwoven with the ecosystem of the Mediterranean macchia.

The valley was originally crossed by a river which today has become the Lake Arancio. This has contributed to the formation of deep soils, with an abundant texture of pebbles. The higher soils are instead more limey and chalky. The slope ensures perfect drainage.

200/350 metres above sea level.

154 mm

Vineyards

1997 - 17 hectares

The vineyards of Dorilli and Mogli, wholly cultivated with Nero d’Avola and Frappato, extend for 34 hectares over these areas of fine, light red sand, which leave their unmistakable mark on the aromatic profile of Cerasuolo.

Training system: espalier, spurred cordon

Planting density: 4.500 vines per hectare

Following the strict regulations of the DOCG, which require a Nero d’Avola content of at least 50%, we have reserved the greater part of the Dorilli and Mogli vineyards for that grape. Such special soils confer unique characteristics, thanks to which great structure is contributed to the blend which makes up Cerasuolo.

Training system: espalier, spurred cordon

Planting density: 4.500 vines per hectare

Frappato is one of the rarest, most interesting and exclusive Sicilian vines, typical of the Vittoria area which has always been indispensable to the blend making up Cerasuolo. Originating in this area, it is best expressed through the red sand of Vittoria.

Vineyards

1997 - 17 hectares

The vineyards of Dorilli and Mogli, wholly cultivated with Nero d’Avola and Frappato, extend for 34 hectares over these areas of fine, light red sand, which leave their unmistakable mark on the aromatic profile of Cerasuolo.

Training system: espalier, spurred cordon

Planting density: 4,500 vines per hectare

Following the strict regulations of the DOCG, which require a Nero d’Avola content of at least 50%, we have reserved the greater part of the Dorilli and Mogli vineyards for that grape. Such special soils confer unique characteristics, thanks to which great structure is contributed to the blend which makes up Cerasuolo.

Training system: espalier, spurred cordon

Planting density: 4,500 vines per hectare

Frappato is one of the rarest, most interesting and exclusive Sicilian vines, typical of the Vittoria area which has always been indispensable to the blend making up Cerasuolo. Originating in this area, it is best expressed through the red sand of Vittoria.

Winery

Respecting the historic identity of the estate, we have rebuilt the winery – always the pulsing heart of the farmhouse – while maintaining the architectural profile of the early 1900’s.

We have preserved the cement tanks from the original building, partly recovering them with stainless steel, and re-utilising them within our production cycle. The rest of the winery contains new tanks and tonneaux in which the Cerasuolo di Vittoria Classico Dorilli matures.

We have transformed one of the old tanks into our little wine shop, maintaining bottles of each vintage at controlled temperatures.

We have also preserved the amusing and interesting writings on the walls, which we think may date from the 1930’s.

Tasting Planeta

The wines of Dorilli are three special examples from this territory of strong and recognisable identity, where we have worked with other producers in a very co-operative relationship to enable the Cerasuolo di Vittoria to obtain the denomination of DOCG, the first and only in Sicily. Today we produce a single variety Frappato here, in order to explore as far as possible the potential of this indigenous vine, as well as a Cerasuolo di Vittoria and a Cerasuolo di Vittoria Classico, which differ in the composition of the blend and the process of vinification.
Discover their characteristics as a real tasting journey
Dorilli
Cerasuolo di Vittoria Classico D.O.C.G.
70% Nero d’Avola 30% Frappato

Cerasuolo di Vittoria Classico Dorilli represents for us the quintessence of this noble wine. It is produced from careful …

Wine card
Cerasuolo di Vittoria
Cerasuolo di Vittoria D.O.C.G.
60% Nero d’Avola 40% Frappato

From the countryside of Dorilli, between the sea and the Iblean mountains, known as the centre of excellence for Sicilian …

Wine card
Frappato
Vittoria D.O.C.
100% Frappato

A rare and exclusive grape variety cultivated on only a few hectares, it is best expressed in the red sands …

Wine card
Risotto al Cerasuolo
With Casa Planeta’s Kitchen
  • Risotto with cerasuolo wine
Risotto with cerasuolo wine

Ingredients

Serves 4 to 6

400 g / 14 oz. riso Carnaroli

1 L / 1 qt. Cerasuolo di Vittoria

2 Giarratana onions 

(300 g / 10 oz.), thinly sliced

1 carrot

1 celery stalk

150 g / 5 1/2 oz.

Parmigiano Reggiano DOP

1 clove

2 bay leaves

1 sprig of rosemary

50 g / 1 3/4 oz. butter

extra-virgin olive oil

salt to taste

black peppercorns

 

Difficulty 2/5 | Preparation Time 40 minutes

In a saucepan, heat the wine with a pinch of salt, the carrot, the celery and the clove. Let simmer for 20 minutes, then strain.

In another larger saucepan, brown the onion with the oil, bay leaf and rosemary. When the onion starts to turn a golden brown remove the bay leaf and the rosemary. Add the rice, let it toast for a few minutes while stirring. When the rice is transparent and starts to sizzle, add a glass of wine. As soon as the rice has absorbed the wine, add a ladleful of the hot wine mixture. Stir for a few minutes until the wine mixture is perfectly absorbed.

When the rice is two-thirds cooked and still al dente, remove it from the heat. Add butter and grated cheese to make it thick and creamy. Complete with a dusting of black pepper. Serve piping hot.

arancine-di-riso-carne
With Casa Planeta’s Kitchen
  • Rice balls with meat stuffing
  • Rice balls with meat stuffing
Rice balls with meat stuffing

INGREDIENTS Makes about 25

For the rice

500 g / 1 lb. 2 oz. Carnaroli rice

1 L / 1 qt. water

125 g / 4 1/2 oz. butter

35 g / 1 1/2 oz. onion

1 celery stalk

1 carrot

5 g / 1/4 oz. saffron

50 g / 1 3/4 oz. Grana Padano DOP

salt to taste

For the filling

600 g / 1 lb. 5 oz. beef, diced

500 ml / 17 fl. oz. tomato sauce

1 kg / 2 lb. 2 oz. onion, minced

200 g / 7 oz. tomato paste

100 ml / 3 1/2 fl. oz. aged wine

100 g / 3 1/2 oz. peas

300 g / 11 oz. Primosale cheese

150 ml / 5 1/2 fl. oz.

extra-virgin olive oil ground cinnamon

salt to taste

pepper to taste

For the coating

pastry flour

2 beaten eggs

200 g / 7 oz. breadcrumbs

DIFFICULTY 4/5 | PREPARATION TIME 2 hours

In a large pot, bring the salted water, onion, celery and carrot to boil. Turn down the heat and let cook over a low flame for at least 30 minutes. Filter the vegetable stock, then add the saffron. When the water is dark yellow add the rice. Cook over medium to high heat until the liquid has evaporated. The rice will be al dente. Pour the rice into a large baking dish, add the butter and the grated Grana Padano and blend well. While the rice cools, prepare the filling. Heat some olive oil in a pan and add the minced onion. Add the meat and let brown. Add the wine and bubble up to evaporate the alcohol. Then add the tomato sauce and the tomato paste. Add salt, pepper and cinnamon to taste and cook over very low heat. Prod the meat with a fork to make sure it’s tender. Blanch the peas, then drain and add them to the meat. Lastly, add the Primosale cheese cut into small cubes. Take a small quantity of rice and flatten it in the palm of your hand. (Wet your hand before to stop the rice from sticking.) Make a well big enough for a small amount of stuffing, then close the rice over to form a ball. The stuffing should be equal to two-thirds the weight of the arancino, the rice one-third. Moisten the rice balls with water, dredge in the flour, dip in the beaten egg, and finally coat with breadcrumbs. Fry in a generous amount of oil until golden brown and serve hot.

Trippa Finta
With Casa Planeta’s Kitchen
  • Fake tripe
Fake tripe

We were very young and the war had taken away most of what we had. Mother had never cooked before, having always had two cooks at her service, so she had to get down to work. All we had to eat were vegetables and soups. Then one day, Mother served us a huge frittata that we ate heartily. After the war, we discovered that she’d made the frittata with swallows’ eggs. Mother had saved each egg

for weeks until she had enough of them to make us a frittata: 50 eggs. Eggs are like meat in times of poverty.

Carolina Planeta

Ingredients

Serves 4

4 eggs

100 g / 3 1/2 oz. Parmigiano Reggiano DOP

100 g / 3 1/2 oz. Sicilian Pecorino DOP

250 g / 9 oz. thick tomato sauce

70 g / 2 1/2 oz. onion, minced

50 g / 1 3/4 oz. sifted flour

1/2 tbsp. breadcrumbs

1/2 glass milk

40 g / 1 1/2 oz. parsley

basil leaves

extra-virgin olive oil

salt to taste

pepper to taste

 

Difficulty 1/5 | Preparation Time 25 minutes

Whisk the eggs with the grated cheeses. Wash the parsley and mince the leaves. Blend the egg and cheese mixture with the parsley, flour, breadcrumbs and milk. Pour a teaspoon of oil in a non-stick pan, and then use a paper towel to wipe the pan. When the pan is hot, pour the batter on it to make very thin frittatas. Make at least 5 of them. When ready, let cool. Meanwhile, braise a minced onion in some water. When the onion is cooked and the water has evaporated, add some oil.

When the onion begins to sizzle, add the tomato sauce. Cut the frittatas into 1-cm (1/2-inch) strips and dip them in the tomato sauce. Serve the fake tripe while warm. Sprinkle generously with Parmigiano Reggiano, ground black pepper, fresh basil, and drizzle with oil.

Planeta Hospitality

Discover Sicily through the wine places of Planeta

In addition to visits to the winery and discovery of the world linked to Cerasuolo di Vittoria, the Dorilli estate is ready to welcome you for a stay in the rooms of the old farm house, renovated in keeping with its identity as a noble country residence.

We look forward to showing you the path through the vines and leading you on a visit to the winery of the early 1900’s. The welcoming saddle room, the kitchen and the big tasting saloon are the spaces that we devote to wine tasting, aperitifs and to lunches. Here we will also introduce the Kamarino tomato, cultivated on one of the family farms just a few kilometres from the estate, and provide one of the more typical and interesting matchings with which Frappato and Cerasuolo are a part; with pizza, which we prepare in the kitchen and cook in our wood oven.

We have renovated the rooms of the old house, respecting their style and character, so as to offer the experience of a stay in the big house immersed in the vineyards, a real oasis of peace.

Thanks to its ample spaces both within and outside, Dorilli is an ideal place to host both large and small private events, which we can plan together according to your requirements and our taste.

Choose the taste experience that’s right for you