Cerasuolo di Vittoria

DENOMINATION OF ORIGIN: Cerasuolo di Vittoria DOCG
GRAPES: Nero d’Avola 50% Frappato 50%
VINES PER HECTARES: 4000 spurred cordon brad in organic conduction
AVERAGE ANNUAL YIELD: 20q/Ha
BBOTTLE PRODUCED: 16000
TIPY OF SOIL: floodplain origin, mostly sandy clay soil of medium texture, stony ric
HERVESTING: by hand
WINE MAKING: vinified in steel vats with temperature control and with a maceration of
approximately 7-10 days.
AGING: in steel in contact with the fine lees and 3 months in the bottle.
PAIRING: spicy and processed meat dishes, mature chees
ANALYTICAL DATA OF THE WINE: alcool 13,2; total acidity 6,3; pH 3,40; SO3 51