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Poggio di Bortolone

Cerasuolo di Vittoria Classico D.O.C.G.

Poggio-di-bortolone

Poggio di Bortolone

Cerasuolo di Vittoria Classico D.O.C.G.

Tasting notes

A wine made from Nero d’Avola and Frappato grapes, which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompained by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins.

Vinification

The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for 12 days.

Aging in the cellar

To the racking follows the malolacting fermentation and the aging process lasts 18 months in stainless steel vats.

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Denomination

Cerasuolo di Vittoria Clasico D.O.C.G.

Grapes

Nero d'Avola 60% Frappato 40%

Alcohol content

13,5%

Allergens

Contains Sulphites

Tasting notes

A wine made from Nero d’Avola and Frappato grapes, which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompained by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins.

Vinificafion

The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for 12 days.

Aging in the cellar

To the racking follows the malolacting fermentation and the aging process lasts 18 months in stainless steel vats.

sicile2

Denomination

Cerasuolo di Vittoria Clasico D.O.C.G.

Grapes

Nero d'Avola 60% Frappato 40%

Alcohol content

13,5%

Allergens

Contains Sulphites

Land and cultivation

The Frappato is cultivated with the classical Guyot system,the Nero d’Avola with spurred cordon on sandy soil, yellow-red, south facing. Planting density for both varieties of 6600 plants/he.

Harvest period

Between the end of September and the first decade of October based on the vintage.Yieald per hectare about 6500 Kg/he thanks to bunch thinning intervention.

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Download the technical sheet

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