The notes of rose and candied violets are typical with an elegantly smokey tone.


In the mouth much red fruit with balsamic tones.

Growing Conditions

TYPE OF SOIL: the principal characteristic of the soils of the Vittoria area is the sandy texture; the soils consist mainly of loose red sands with a structure of small dimension, moderately deep; a layer of tufa lies at about 90 cm, very important for the water capacity of the soil and thus for the water balance of the plants.

ALTITUDE: 70 metres above sea level.

YIELD PER HECTARE: 65 quintal.

TRAINING SYSTEM: espalier with spurred cordon pruning system.

METHOD OF CULTIVATION: according to the criteria of organic agriculture and the SOStain® protocols; ground cover of beans, vetch and wild plants to increase the organic structure and the nitrogen content and favour the vitality of the soil’s microfauna; plant health is preserved with minimal quantities of sulphur and copper; phytophages are controlled with useful insects, sexual confusion and application of natural restoratives such as kaolin and vegetable extracts.


WINERY: Dorilli
At Dorilli we had a fall of -15% in production, with respect to the past year, but with healthy grapes and a very intense expression of the Frappato variety.


PLANTING DENSITY: 5.050 plants per hectare.


March 2022


The grapes are gathered by hand and transported to the winery in small trolleys. Once in the winery, they are destalked and pressed, then sent to stainless steel tanks of 114 and 150 hl. The grapes are stirred three times a day with very short pumping over – between 10 and 20 minutes – according to the phase of fermentation, and to protect the skins and the fruit as much as possible.

Fermentation lasts 7/8 days, with the temperature during the early phases maintained at about 12/13 °C and when it is reaching its conclusion, refrigeration is halted and the final alcohol degrees develop at temperatures between 24/25 °C. Once the fermentation has finished, the skins remain in contact with the wine for 10/13 days and are then racked off.

The malolactic fermentation occurs in the same tanks, once completed – between December and January – and after the racking following the malolactic, maturation commences still in stainless steel tanks of 114 and 150 hl.


Ruby red with violet reflections.

Food Pairing

The extraordinary versatility of this Sicilian claret is freed when paired with the enduring recipes of every day, such as rigatoni all’amatriciana, spaghetti alla Bolognese and lasagne. Its versatile character borders on the contemporary; ideal with cheeseburgers. Hypnotic with fresh soft cheese, when dressed up with a soup of onions and mushrooms.