The characteristic notes of red fruit clearly emerge enriched by subtle and pleasant scents of spices that give complexity to the olfactory picture.


It is a warm and structured wine, powerful but with docile and sweet tannins. In the mouth it is ample and pleasant, rightly savory with a long final persistence.

The different souls of the vines with which it is composed merge in Cerasuolo di Vittoria: Nero d’Avola which gives body and longevity and Frappato which gives elegance and juiciness.

Growing Conditions

- RAPE VARIETY / 55% Nero d’Avola - 45% Frappato.
- SOIL / Medium weight, tending to loamy.
- HEIGHT OF THE VINEYARDS / 350-400 mt.. above sea level
- ORIENTATION / South - South/East.
- TRAINING SYSTEM / Espalier, with a density of 5.000 stumps per hectare. The average age of vines is about 25 years.
- YIELD / 80 q/hectare.


This wine is the result of a blend between Nero d’Avola and Frappato. The grapes are de-stemmed and crushed before being inoculated with selected yeasts. Alcoholic fermentation is carried out at a temperature of 25° C. Numerous delestages and pumping over are carried out to facilitate the extraction of tannins.


After the racking, part of the wine is aged in barrique, while the rest of the mass is put into large barrels until the moment of assembly. After bottling, the wine ages for 2-3 months before commercialisation.


The wine is clear in the glass with a beautiful ruby red color.

Food Pairing

It goes perfectly with Modica macco of fava beans and pork sausage with fennel, or simply with Ragusano DOP garnished with Ibleo honey.