Cerasuolo di Vittoria

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 food, comes our Cerasuolo di Vittoria. The name of the only DOCG in Sicily comes from ‘Cerasa’, cherry in Sicilian dialect. It is produced from the indigenous varieties Nero d’Avola and Frappato. A unique wine, recognisable and unforgettable for its youthful flavours and aromas of cherry, strawberry and pomegranate, due to the particular soil and climate in which the grapes are cultivated. A wine which like few others combines tradition and delicious wine.

Awards
2002 -  Wine Enthusiast magazine April 2004: "Score 92 pt."

2004 - I  Vini Buoni d'Italia 2006: 3 Stelle. Wine Spectator -April 2006-New  Releases:Italy 86pt.Grove Falstaff-Degustation Sizilien 2006: 86 pt.

2005 - Wine  Spectator New Releases: 85 punti "Planeta Cerasuolo di Vittoria 2005"  - Merum Agosto/Settembre 2007:Cerasuolo di Vittoria DOCG 2005: 3/5  stelle  -  Quarterly Review of Wines 2007: Excellent  -  Wine Spectator  "Gennaio/Febbraio2008":The 2007 Compendium 85pt.

2006 - This Issue's Reviews "December 2007 Issue": 92 pt  -  Stephen's Tanzers International Wine Cellar 2008: 89 punti

2007 - Vini  di Sicilia 2009 (Giornale di Sicilia): TOP WINE  -  Decanter World Wine  Awards 2009: Medaglia di Bronzo  -  Wine Enthusiast "Febbraio 2009": 87  punti  -  Robert Parker's "Agosto 2009": 88 punti  - www.wineanorak.com "Febbraio 2009": 92/100

2008 - Decanter World Wine Awards 2010: Medaglia di Bronzo  -  International Wine  Challenge 2010: Medaglia di Bronzo - Slow Wine 2011 "Ais Bibenda":  Grande Vino  -  Saveur Megazine "Marzo 2011": Sicily's 10 Fantastic  Wines

2010 - International Wine Challenge 2012 - Commended
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Altimetry

70-80

Above sea level

01

Climate

21Average temperature

02

Farming system

Spurred cordon

Planting density

4.500/5.000 vines per hectare

Now

13.53°C

Cloudiness 20%
Humidity 82%
Wind 2.1mh ↙

First Vintage

2001

See vintages

03
  • 2001
  • 2002
  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • Cooler summer (as in 2004) produced varietal reds with dense soft tannin.
  • Almost no rain in winter and spring. Low production and very good quality compared to the rest of Italy.
  • More rain than usual refreshed some of the crop resulting in reds with colour and body.
  • Cold wet winter and spring were a perfect preparation for the vines, harvest began 15 days late with cool temperate weather.Very fresh whites.
  • Abundant spring and winter rain perfectly prepared the vineyards for summer and autumn ripening. The surprisingly fresh and cool temperatures of July, August and September achieved the rest, with the grapes arriving at the winery in perfect condition.
  • The 2006 vintage has been excellent with regard to the quality of the grapes. The grapes are sound, the yield generally about 10% down, though 20% lower for Merlot, Nero d'Avola and Frappato.This vintage can be described as luminous and sunny. All the sun-loving varieties such as Syrah and Nero d'Avola are of extraordinary richness. The whites are rich, creamy, and well-defined by type of grape.
  • We were cheered in 2006 by an autumn finishing with good October rain that prepared the vines well for their autumn and winter rest. A relatively mild winter followed with temperatures that were never very low and a lower than average rainfall. A weather pattern that coincided with the rest of Italy, with the difference that mild winters are the norm in our area. This winter did make us fear for the summer reserves of water, but then in spring an unusually plentiful rainfall covered the whole of our region until the beginning of May. This is why in Sicily we had no expectations of an early vintage but, until mid-July, we were thinking rather of a late vintage. From July onwards, the most important time for deciding quality, the weather was particularly propitious. After two short but intense heatwaves, typical for the period from 20th July to 15th August, it stayed fine, temperatures stabilized, and persistent high pressure presented us with a vintage with no rainfall the first slight shower arrived on 25th September! and with amazing maturation. For those who enjoy comparisons, in our reckoning the recent years most similar to 2007, in Sicily, are 1997 and 2001.
  • The 2008 vintage ended on Saturday, 4th October. Late in autumn and during winter 2008, rains were just below standard; temperatures, instead, were within seasonal average. Spring confirmed what had happened previously, no abundant rains; the last one, at the end of April, was decisive for the quality of grapes.Therefore, grapes had a fresh and dry climate all the way to the harvesting, without any excessive heat, but with ideal temperatures for ripening. grapes were absolutely wholesome, and did not need to undergo any phytosanitary defence interventions. The result was a superb vintage, the indigenous varieties are absolutely excellent. Syrah is just perfect: a dry and luminous vintage provided us with a superior quality. The other French varieties are intense and varietal; the Nero d'Avola, the part of La Segreta Rosso blend, is at its top.
  • The seasonal pattern showed a fall and a cold winter and little rain, while the spring period was characterized by heavy rains even in the pre-summer. The vineyard went into the summer and maturation in perfect health. The average summer temperatures has been excellent: pleasantly cool, regular, without peaks of heat, never above the seasonal average. Balanced solar radiation. The harvest began with a delay of about 10-14 days (August 17).
  • The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria.
  • The 2011 vintage yielded perfectly healthy grapes, if in noticeably diminished quantities. Indeed quantity as well as size of the harvested fruit was reduced by 15 percent on the average, which means also a decrease in total weight. In any case this resulted in an exceptionally high overall quality, especially of the red grapes which profited greatly by this natural and thus perfect thinning out. The temperatures stayed in the average range and, more importantly, showed no heat spikes. Both September and October were mild, and sporadic rainfalls at the end of the season accomplished the vintage.
  • The harvest was completed on October 12th, earlier than usual. In general, the grapes are extraordinarily healthy thanks to the lack of rainfall near the harvest. The amount is 10% higher compared to the 2011 vintage that was particularly poor, about 5% below average. Outstanding quality was achieved in Noto and Vittoria, excellent for red wines in Menfi and Sambuca and average for white wines. It is too early to judge the grapes of Mount Etna but we can say that they are much healthier and intact than normal at levels above average in the area. The final judgment on the 2012 vintage is more than positive with peaks of excellence in Vittoria and Noto and in Menfi and Sambuca for the red wines.
  • The temperatures in late spring and summer were very balanced without excessive heat. Thus July and August produced the ideal preparation for aromatic white wines and intense reds. In the second half of August some rain arrived, more to the west than the east, reviving the harvest and extending ripening of the red grapes. There was little rain at Noto and Vittoria, providing a boost for the grapes which ripened perfectly providing a superlative vintage for these areas. After the cold wet month of September, the second half of October was splendidly sunny which chased away any fears and provided a vintage which is still to be proved.
04

Time of Harvest

17

september

03-05-17

Vinification

Destalking followed by 14 days lying on the skins, fermentation at 23⁰C in stainless steel vats; particularly soft pressing with basket press (vertical press), followed by maturation in steel vats

Cerasuolo di Vittoria
etichetta

Alcohol Content

13%vol.

06

Aging Capacity

To drink at once or to keep for 6/8 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
An extremely gastronomic version of Cerasuolo which we like very much for its meaty peppery notes.
An intriguing wine with an extraordinary vital energy based on wild fruits, wild strawberries, mulberry and pomegranate.
In the mouth the wine reflects its olfactory impressions and thus we happily re-encounter the black pepper mixed with carob and sweet cherries. Quick on the palate with a very savoury rounded finish with hints of mulberry.
07
Pairings
In the right season, perfect with a slice of seared tuna, with chopped mushrooms or with feathered game, its harmony with pizza is a surprise throughout the year.
With Casa Planeta’s Kitchen
  • Rice balls with meat stuffing
  • Rice balls with meat stuffing
arancine-di-riso-carne

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.

Arancine di riso carne

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.

X

menfi

chardonnay
Chardonnay
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100% Chardonnay
cometa
Cometa
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100% Fiano
Burdese
Burdese
Sicilia I.G.T.
70% Cabernet Sauvignon, 30% Cabernet Franc
merlot_2012
Sito dell’Ulmo Merlot
Sicilia D.O.C.
100% Merlot
Syrah-Maroccoli
Maroccoli Syrah
Sicilia I.G.T.
100% Syrah
alastro
Alastro
Sicilia D.O.C.
70% Grecanico 15% Grillo 15% Sauvignon Blanc
Plumbago
Plumbago
Sicilia D.O.C.
100% Nero d’Avola
la_Segreta_bianco_new
La Segreta Bianco
Sicilia D.O.C.
50% Grecanico 30% Chardonnay 10% Viognier 10% Fiano
la_segreta_rosso_new
La Segreta Rosso
Sicilia D.O.C.
50% Nero d’Avola 25% Merlot 20% Syrah 5% Cabernet Franc
rose_mnefi
Rosè
Sicilia D.O.C.
50% Nero d’Avola 50% Syrah

vittoria

Dorilli
Dorilli
Cerasuolo di Vittoria Classico D.O.C.G.
70% Nero d’Avola 30% Frappato
Cerasuolo di Vittoria
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Cerasuolo di Vittoria D.O.C.G.
60% Nero d’Avola 40% Frappato
Frappato
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100% Frappato

noto

Santa Cecilia
Santa Cecilia
Noto D.O.C.
100% Nero d’Avola
Moscato di Noto
Moscato di Noto
Sicilia Noto D.O.C.
100% Moscato Bianco
13 luglio 2016
Passito di Noto
Sicilia Noto D.O.C.
100% Moscato Bianco
Noto Nero d'Avola
Noto Nero d’Avola
Sicilia Noto D.O.C.
100% Nero d’Avola

etna

Eruzione-1614-Carricante
Eruzione 1614 Carricante
Sicilia D.O.C.
90% Carricante 10% Riesling
Eruzione-1614-Nerello-Mascalese-Riesling
Eruzione 1614 Riesling 2014
Terre Siciliane I.G.T.
100% Riesling
Eruzione-1614-Nerello-Mascalese
Eruzione 1614 Nerello Mascalese
Sicilia D.O.C.
100% Nerello Mascalese
Brut
Brut Metodo Classico
Sicilia D.O.C.
100% Carricante
Etna-Bianco
Etna Bianco
Etna D.O.C.
100% Carricante
Etna-Rosso
Etna Rosso
Etna D.O.C.
100% Nerello Mascalese

capo-milazzo

nero_d_avola_nocera
Nero d’Avola*Nocera
Sicilia D.O.C.
70% Nero d’Avola 30% Nocera
nocera
Nocera
Sicilia D.O.C.
100% Nocera