Denomination: Cerasuolo di Vittoria Classico DOCG
70% Nero d’Avola, 30% Frappato
Cerasuolo di Vittoria Classico Dorilli represents for us the quintessence of this noble wine. It
is produced from careful selection of the vines surrounding the unique and beautiful Dorilli
estate, named for the nearby river Dirillo, landing place of brave Aeneas. A refined and
elegant expression of the union of the noble Nero d’Avola with Frappato di Vittoria, the Iblean
vine par excellence, lightly distinguished by maturation in wood. A limited production for
those who love the small Italian denominations, the history and affirmation of our land.
VARIETY: Nero d’Avola, Frappato.
TYPE OF SOIL: The principal characteristic of the soils
of the Cerasuolo di Vittoria area is the sandy texture;
consisting chiefly of loose red sands with no stones
and moderately deep; a tufa layer lies at about 90 cm,
important for the vines’ water balance.
ALTITUDE: 85 m a.s.l.
YIELD PER HECTARE: NERO D’AVOLA 75 quintal.
FRAPPATO 55 quintals.
TRAINING SYSTEM: Spurred cordon.
PLANTING DENSITY: DORILLI Nero D’avola 4,500 vines
per hectare. DORILLI Frappato 5,000 vines per hectare.
HARVESTING PERIOD: DORILLI Nero D’avola 25
September. DORILLI Frappato 20 September.
VINIFICATION: destalking followed by 21 days lying on
the skins at 25⁰C; after racking, malolactic fermentation
in stainless steel vats; maturation of 12 months in wood
MATURATION: oak barrels of 36 hl.
BOTTLING PERIOD: April.
ALCOHOL CONTENT: 13% vol.
TOTAL ACIDITY: 5,40 g/l.
AGING CAPACITY: to keep for 5/10 year.
BOTTLE SIZE: 0,75 l.
TASTING NOTES: It almost seems that the wine takes
its ruby-purple colour from the red sand of these Nero
d’Avola and Frappato vines. The aromas of ripe black
cherry with that of cardamom, vanilla and cinnamon.
The tannin – mature, soft, rounded – dissolves in the
mouth thanks to the incredible sweetness of the fruit.
The oriental spices combine with the complex flavours
of smoked pancetta, cooked must, marjoram and prickly
MATCHING: Extraordinary with roast pork chops, well
peppered. Its savoury complexity matches well with
braised oily fish cooked in liquid, and can also match
well with spicy fish cooked in an Asian style.