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 selection of the vines surrounding the unique and beautiful Dorilli estate, named for the nearby river Dirillo, landing place of brave Aeneas. A refined and elegant expression of the union of the noble Nero d’Avola with Frappato di Vittoria, the Iblean vine par excellence, lightly distinguished by maturation in wood. A limited production for those who love the small Italian denominations, the history and affirmation of our land.


2009 - Decanter, World Wine Awards 2012 - Bronze Medal

2011 - Guida Slow Wine 2014, Slow Food Editore: GRANDE VINO.

2012 - Guida Slow Wine 2015, Slow Food Editore: GRANDE VINO.

Guida ai Vini d'Italia 2015, Gambero Rosso Editore: TRE BICCHIERI.

2013 - Tre Bicchieri - Guida ai Vini d'Italia 2015, Gambero Rosso Editore
Grande Vino - guida Slow Wine 2014, Slow Food Editore



Above sea level



21Average temperature


Farming system

Spurred cordon

Planting density

4.500/5.000 vines per hectare



Cloudiness 24%
Humidity 64%
Wind 2.1mh ↙

First Vintage


See vintages

  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • 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). Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.
  • 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 seems to have a tremendous potential and we will be able to know more next year. On Mount Etna, at the new Feudo di Mezzo winery, the harvest has just ended and the tanks are in the process of fermentation, so it is too early to judge. Undoubtedly, this year the usual elegance of these wines grown on the volcano will give way to the power of the alcohol and tannins. However, this vintage seems to be characterized by wines with an above-average quality. The grapes are healthy and perfectly intact. This is definitely important for a mountain harvest, which by its very nature tends towards the rainy season. 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.
  • Cerasuolo has outdone itself. Ideal weather conditions for the whole year. A cool July and August, with a single rainfall refreshing the soil and cleansing the summer grapes. Perfect grapes. Nero d’Avola rich and full of character, very aromatic Frappato. We also extended the maceration a little to produce a slightly more intense Cerasuolo than usual – we shall see!

Time of Harvest





Destalking followed by 21 days lying on the skins at 25⁰C; after racking, malolactic fermentation in stainless steel vats; maturation of 12 months in wood barrels


Alcohol Content



Aging Capacity

To keep for 5/10 year

Tasting Notes
  • Eyes
  • Nose
  • Mouth
It almost seems that the wine takes its ruby-purple colour from the red sand of these Nero d’Avola and Frappato vines.
The aromas of ripe black cherry with that of cardamom, vanilla and cinnamon. The tannin – mature, soft, rounded – dissolves in the mouth thanks to the incredible sweetness of the fruit.
The oriental spices combine with the complex flavours of smoked pancetta, cooked must, marjoram and prickly pear.
Extraordinary with roast pork chops, well peppered. Its savoury complexity matches well with braised oily fish cooked in liquid, and can also match well with spicy fish cooked in an Asian style.
With Casa Planeta’s Kitchen
Risotto al Cerasuolo

Risotto with cerasuolo wine


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.



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Burdese a
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70% Cabernet Sauvignon, 30% Cabernet Franc
Sito dell’Ulmo Merlot a
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Maroccoli Syrah a
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100% Syrah
Alastro a
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70% Grecanico 15% Grillo 15% Sauvignon Blanc
Plumbago a
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100% Nero d’Avola
La Segreta Il Bianco
La Segreta aIl Bianco
Sicilia D.O.C.
50% Grecanico 30% Chardonnay 10% Viognier 10% Fiano
La Segreta Il Rosso
La Segreta aIl Rosso
Sicilia D.O.C.
50% Nero d’Avola 25% Merlot 20% Syrah 5% Cabernet Franc
Rosè 2016_sa
Rosè a
Sicilia D.O.C.
50% Nero d’Avola 50% Syrah


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


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


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


Mamertino a
Mamertino D.O.C.
60% Nero d’Avola, 40% Nocera
Nero d’Avola*Nocera a
Sicilia D.O.C.
70% Nero d’Avola 30% Nocera
Nocera a
Sicilia D.O.C.
100% Nocera

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