||60% Nero d'Avola, 40% Frappato
||Acate (RG) at an altitude of 60 m a.s.l.
|Composition of the land
||The principal characteristic of the soils in the area of Cerasuolo di Vittoria is its sandy texture. They are composed mainly of red sands originating from the so called marine terraces about one metre thick, then a deep layer of tufo rich with limestone which is important for the plants water requirements.
||Vertical trellis, spur pruned cordon.
||Harvest periodo: 20th September.
||Destemming followed by 8 days of maceration on grapeskins; after decanting, malolactic fermentation in stainless steel tanks.
||Easy to match because of its versatility; main dishes of fish and meat, boiled meats, white meat even if spicy, moderately matured cheeses. Chicken alla diavola (grilled spatchcock chicken with herbs and Cayenne pepper). Spicy food. Ideal for serving cool in the summer.