Cerasuolo di Vittoria Classico Dorilli represents for us the quintessence of this noble wine. It is produced with careful selection from the vines which surround the beautiful and unique Dorilli estate, named for the nearby river Dirillo, legendary landing place of brave Aeneas. The wine has a fine and elegant character, fruit of the union between the noble Nero d’Avola and Frappato di Vittoria, Iblean vines par excellence, and lightly touched by its maturation in wood. This is a limited production for those who love the small Italian denominations, witnesses of the uniqueness of our land and our history.
Sostain
Dorilli
Sostain
denomination
Cerasuolo di Vittoria Classico D.O.C.G.
Variety
70% Nero d’Avola, 30% Frappato
Location
Acate (RG)
Vineyard
Dorilli
First vintage
2009
Details
TYPE OF SOIL
The principal characteristic of soils of the Cerasuolo di Vittoria area is that of a sandy texture; the soils are mainly constituted of loose red sand with a structure of small dimension, moderately deep; at about 90cm lies a layer of tufa, very important for the water-holding capacity of the soil and thus for the water balance of the plants.
ALTITUDE
80 metres above sea level.
TRAINING SYSTEM
Espalier with spurred cordon system of pruning.
METHOD OF CULTIVATION
According to the criteria of organic agriculture and SOStain® protocols; ground cover with beans, vetch and wild plants to increase the organic material and nitrogen content to encourage the vitality of the soil’s vitality; plant health is sustained with sulphur and copper in minimal quantities; phytophages are attacked with useful insects, sexual confusion and application of natural restoratives such as zeolite, kaolin and vegetable extracts.
Tasting Notes
It almost seems that the wine takes its ruby-violet colour from the red sands of these vineyards of Nero d’Avola and Frappato. The aromas of ripe black cherry combine with those of cardamom, vanilla and cinnamon. The tannin, ripe, soft and rounded, dissolves in the mouth thanks to an incredible softness of the fruit. The oriental spices mix within the complex flavours of smoked pancetta, cooked must, marjoram and prickly pear.
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