Cerasuolo di Vittoria takes its name from the town of Vittoria, in the province of Ragusa, and from its cherry-red colour, cerasa in Sicilian. The area extends across the south-east of Sicily, in the provinces of Ragusa, Caltanissetta and Catania, on sandy and limestone soils not far from the sea. It is a small appellation: about 163 hectares and 5,490 hectolitres a year.
Two grapes in balance
The regulations set a precise blend: 50 to 70% Nero d'Avola, also called Calabrese here, and 30 to 50% Frappato. Nero d'Avola brings colour, body and dark fruit; Frappato floral aromas, freshness and lightness. Minimum alcohol is 12.5%. The DOC came in 1973, the DOCG in 2005.
Basic Cerasuolo di Vittoria ages for about eight months and is not released before 1 June after the harvest. The Classico zone, the historic production area, requires about eighteen months of ageing, with release from 31 March of the second year.
A history that begins with the Greeks
Vines arrived in this part of the island with Greek colonisation. Syracuse was founded in 733-734 BC, and the Syracusans in turn founded Kamarina, at the mouth of the Ippari, in 598 BC, right within today's appellation. Some coins found in the area show wine amphorae, a sign of a wine trade that was already important.
In the glass and at the table
It is a bright ruby red, with aromas of cherry, strawberry, flowers and sweet spice, soft tannins and good freshness: lighter than many southern reds, it can even be served slightly chilled. It goes with pasta in flavourful sauces, filled pasta, grilled meats, game and traditional Sicilian dishes. Together with Etna, it represents the most elegant face of the island's reds.
