The Frappato and Nero d’Avola grow on a sandy red soil, facing south east. Plants cultivated with Guyot and spurred cordon have a planting density of 6600 plants/he.
Contessa Costanza
Cerasuolo di Vittoria Classico D.O.C.G.
Contessa Costanza
Cerasuolo di Vittoria Classico D.O.C.G.
Tasting notes
This is a fresh and highly appealing classic Cerasuolo wine produced from a 50/50 blend of Nero d’Avola and Frappato. It is a wine that is bright in colour packed with heady aromas of blueberry, redcurrant and cherry. The rich flavour combines with a fresh acidity to provide a wine that has a good structure and a lingering fruity finish.
Vinification
The grapes, collected at the same time and immediately join, ferment in the presence of skins at a controlled temperature of 25°C for 10 days.
Aging in the cellar
Aging of 18 months stainless steel barrels, then six months in the bottle.
Denomination
Cerasuolo di Vittoria Classico D.O.C.G.
Grapes
Frappato 50% Nero d'Avola 50%
Alcohol content
13,5%
Allergens
Contains Sulphites
Tasting notes
This is a fresh and highly appealing classic Cerasuolo wine produced from a 50/50 blend of Nero d’Avola and Frappato. It is a wine that is bright in colour packed with heady aromas of blueberry,redcurrant and cherry. The rich flavour combines with a fresh acidity to provide a wine that has a good structure and a lingering fruity finish.
Vinification
The grapes, collected at the same time and immediately join, ferment in the presence of skins at a controlled temperature of 25°C for 10 days.
Aging in the cellar
Aging of 18 months stainless steel barrels, then six months in the bottle.
Denomination
Cerasuolo di Vittoria Classico D.O.C.G.
Grapes
Frappato 50% Nero d'Avola 50%
Alcohol content
13,5%
Allergens
Contains Sulphites
Recommended combination
It is ideal as an accompaniment to risotto and red meat.
Service temperature
16-18° C
Land and cultivation
Harvest period
Last decade of September. Yieald per HE contained at 6500 kg/he thanks totype of pruning.
