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 of Vittoria, not far from the sea. An aromatic and pleasant red wine as few others, a perfect synthesis between tradition and innovation.


2016 Vinous 93
Jancis Robinson 15,5
2015 Vinous 93
Wine Enthusiast 90
James Suckling 90
Wine Advocate Robert Parker 89
Wine Spectator 90
2014 Wine Enthusiast 90
Wine Advocate Robert Parker 88
Vinous 88
Wine Spectator 88
Decanter World Wine Awards Commended (85 pt)
Gambero rosso Bere Bene - Oscar Qualità prezzo
Jancis Robinson 15
2013 James Suckling 92
Wine Review Online 90
Wine Enthusiast 88
Gambero rosso Bere Bene - Oscar Qualità prezzo



Above sea level



23°Average temperature


Farming system

Spurred cordon

Planting density

4.500 vines per hectare



Cloudiness 40%
Humidity 88%
Wind 4.6mh ↑

First Vintage


See vintages

  • 2013
  • 2014
  • 2015
  • 2016
  • Climate
    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!
  • Dry harvest and rich and intense wines helped by the decidedly milder temperatures in July and, in general, in the whole vegetative period. For July-September it is the vintage with the most sunshine (light required for the grapes to ripen) together with a July-September period either below average or average for temperatures. September with little rainfall forced us to wait a little for the harvest, thus the ideal conditions for the ripening and the tardiest harvest of the past few years. In search of the perfect balance.
  • A super vintage in the south-east. An extraordinary harvest at Vittoria for aromas, colors (which are not the strong point of this district) and balance, thanks to the climatic conditions in our marine areas.
  • The territory of Vittoria , as in all the south-east, has suffered an extraordinary lack of rain after good rainfall in 2015. Emergency irrigation during the summer (which we always consider an indispensable agricultural practice and, if well managed, fundamental for the quality of grapes and wine), some good rain at the beginning of September and a generally cool summer saved the harvest. As a result the grapes were extremely healthy, giving us a lower production but with rich coloured wines; Frappato, with particular aroma and colour and better results than the Nero d’Avola, which is a little stiff but also has fascinating tones and floral notes.

Time of Harvest





Destalking followed by 7 days lying on the skins, after a particularly soft pressing with the basket press (vertical press), malolactic fermentation in stainless steel vats, where it matures until bottling


Alcohol Content



Aging Capacity

To drink at once or keep for 2-3 years

Tasting Notes
  • Eyes Eyes
  • Nose Nose
  • Mouth Mouth
Ruby red with mauve reflections.
The notes of rose and candied violet are typical, with a elegant smokey tone.
In the mouth much red fruit with balsamic tones.
The extraordinary versatility of this Sicilian Claret shows itself in the classics of everyday, such as with pasta dishes like rigatoni all’amatriciana, spaghetti alla Bolognese and lasagne. Its adaptable nature extends to contemporary food; it is ideal with cheeseburgers. Hypnotic with fresh soft cheese, and in dressing up with a mushroom and onion soup.
With Casa Planeta’s Kitchen
Trippa Finta

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


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.

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