Cerasuolo di Vittoria DOCG wine guide
Cerasuolo di Vittoria is a Sicilian wine produced in the Ragusa area and is enjoying great success, thanks to its infinite pleasure. It is a red wine produced with Frappato and Nero d’Avola, however, do not expect the usual muscular red wine full of jam, on the contrary Cerasuolo is one of the finest, balsamic and lean wines in Italy.
Organoleptic characteristics of the Cerasuolo di Vittoria DOCG
First of all, let’s say that Cerasuolo is the only Sicilian DOCG, but what is surprising about this great red wine is the elegance and typicality of the bouquet. You will find cherries, of course, but above all resin, eucalyptus, myrtle, salt, algae and all the scents of the Mediterranean scrub. The tone is graceful, there is great aromatic depth and the aromas alternate with grace. You will never find too many spices or vanilla, Cerasuolo is a wine with a never-exaggerated concentration, so it does not need to refine in new barriques or take the usual barrique notes.
The flavor of the Cerasuolo is pure poetry in the bottle: refinement of the trait, good acidity that takes the contours of bitter oranges and small berries, even if it is always velvety and harmonious wine. There are no smudges or screeches, but everything runs smoothly without hesitation. Then the salt is crazy, the salty and balsamic references of olive and oregano and eucalyptus make this wine unique. As mentioned, the extract is not massive and therefore tannins, volume and alcohol are also delicately declined. This does not mean that it is a wine with a strong character, very well-defined and with a unique touch. Don’t be fooled by the name: it is not a rosé, on the contrary, it has a bright red color that makes it ruby as it ages.
Production area of Cerasuolo di Vittoria
The production area covers the province of Ragusa and, as can be guessed from the name, Cerasuolo finds its elective homeland in Vittoria, even if it is necessary to mention the wines from Cosimo. In reality, the Cerasuolo DOCG is also shared with the provinces of Catania and Caltanissetta, but the heart remains in Vittoria and the surrounding areas.
Why Cerasuolo di Vittoria is so special
Quite simply it is a matter of terroir and the great attention of the Ragusan winemakers. There are unique historical, cultural and climatic conditions. The sea breezes bring iodine which is fixed on the grapes, the rest is due to two great vines such as Frappato and Nero d’Avola and obviously to the care and love placed by local winemakers in the production and enhancement of a born wine and grew up here. But we are not talking about a hundred years, but centuries.
History of the Cerasuolo di Vittoria
Cerasuolo was born with the city of Vittoria, year of foundation 1607, when Countess Vittoria Colonna donated one hectare of land to the 75 founding colonists of the city, on condition that they planted an additional hectare of vineyard. From that moment the myth of this nectar was born.
Legend has it that the name comes from a shrub that gave fruits to wild black cherries, even if the most probable hypothesis that unites all the wines called “Cerasuoli” is that the name comes from the colors and scents of cherries that distinguish the wine. . Cherry in Greek is kerási and in Sicilian cerasa, so it doesn’t take long to put two and two together …
Vines used to produce Cerasuolo di Vittoria
As we had anticipated, the two grape varieties used are Nero d’Avola, which ranges from 50% to 70%, and Frappato, which is present from 30% to 50%. Nero d’Avola is more robust, tannic and austere, while Frappato is more subtle, fragrant and with an unmistakable balsamic charm.
Cerasuolo is a crazy wild card: the lighter ones with classic Sicilian fish dishes such as tuna, grilled meat, shish kebab, pasta ‘ncasciata, arancini with taleggio or even a simple carbonara. The more structured and sumptuous bottles are excellent for stews, black truffle risotto, Passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, gnocchi.