Gulfi
Cerasuolo di Vittoria 2024
| Denomination | DOCG Cerasuolo di Vittoria |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 70% Nero d'Avola, 30% Frappato |
| Aging | Approximately 7 months on its own lees in stainless steel tanks; bottle ageing for 1-2 months; released for sale in June of the year following the harvest. |
- Name and vintage: Organic red wine Cerasuolo di Vittoria DOCG, 2024 harvest
- Grape variety: 50% Nero d’Avola and 50% Frappato, a balance between body and finesse
- Aromas: notes of fresh red fruit, peach, morello cherry and light floral nuances
- Vinification: hand-picked, 15 days maceration at controlled temperature
- Pairings: ideal with aperitifs, white meats, cured meats, flavourful risottos and tuna-based dishes
Description
What kind of wine it is
The Cerasuolo di Vittoria from Gulfi is an organic red wine that represents an authentic expression of Sicilian viticulture. This blend of Nero d’Avola and Frappato releases clear aromas of peach, morello cherry and red fruits, enriched by delicate floral notes. On the palate, it is harmonious and elegant, with fine tannins that blend with lively freshness and a pleasant savouriness. Thanks to its balanced and versatile profile, it is ideal for accompanying white meats and elaborate fish dishes.
Where it comes from
The vineyards are located in Chiaramonte Gulfi, on the Iblei Mountains in south-eastern Sicily, at the heart of the prestigious Cerasuolo di Vittoria denomination. The vines grow between 400 and 500 metres above sea level on calcareous-clay soils, immersed in a temperate Mediterranean climate. The farming is strictly organic and does not involve irrigation, with high planting density and low yields. This approach enhances the natural expression of the terroir, linked to a winemaking history that dates back to the founding of the city of Vittoria in 1606.
How it is produced
The production process begins with a manual harvest, with Nero d’Avola picked at the end of September and Frappato in the first week of October. After destemming, the grapes undergo separate fermentations with a short maceration on the skins at controlled temperature for about fifteen days. Once the alcoholic fermentation is complete, the wines are blended. Maturation continues on the lees in stainless steel tanks for seven months, before the aromatic profile is completed with bottle ageing.
History and Curiosities
The Cerasuolo di Vittoria D.O.C.G. boasts a centuries-old history that dates back to 1606, the year the city of the same name was founded. The first and still the only D.O.C.G. in Sicily, this excellence embodies the vibrant winemaking spirit of the Iblei Mountains. Its unmistakable character is born from the skilful balance between the structure of Nero d’Avola and the fruity elegance of Frappato. Since 1996, the Gulfi estate has safeguarded this precious territorial heritage through rigorous and virtuous organic management.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1996
- Oenologist: Salvo Foti
- Bottles produced: 220.000
- Hectares: 40
| Name | Gulfi Cerasuolo di Vittoria 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Cerasuolo di Vittoria DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Nero d'Avola, 30% Frappato |
| Country | Italy |
| Region | Sicily |
| Vendor | Gulfi |
| Story | History and Curiosities The Cerasuolo di Vittoria D.O.C.G. boasts a centuries-old history that dates back to 1606, the year the city of the same name was founded. The first and still the only D.O.C.G. in Sicily, this excellence embodies the vibrant winemaking spirit of the Iblei Mountains. Its unmistakable character is born from the skilful balance between the structure of Nero d’Avola and the fruity elegance of Frappato. Since 1996, the Gulfi estate has safeguarded this precious territorial heritage through rigorous and virtuous organic management. |
| Origin | Chiaramonte Gulfi, Monti Iblei (Ragusa), south-eastern Sicily, Italy |
| Climate | Temperate Mediterranean |
| Soil composition | Calcareo-argilloso |
| Plants per hectare | 8000 |
| Yield per hectare | 6,000 kg/hectare |
| Harvest | Manual harvest: Nero d’Avola at the end of September, Frappato in the first week of October. |
| Fermentation | Approximately 15 days |
| Production technique | Manual harvesting; separate fermentation with brief maceration on the skins at controlled temperature for about 15 days; ageing on the lees in stainless steel tanks and subsequent ageing in bottle |
| Wine making | The grapes are hand-harvested (Nero d’Avola at the end of September, Frappato in the first week of October), selected and destemmed; they ferment separately with a short maceration on the skins at a controlled temperature for about 15 days and are blended at the end of the alcoholic fermentation. |
| Aging | Approximately 7 months on its own lees in stainless steel tanks; bottle ageing for 1-2 months; released for sale in June of the year following the harvest. |
| Allergens | Contains sulphites |