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Cerasuolo di Vittoria is one of the four most interesting wine appellations in Sicily*, and the only one to be denoted 'DOCG.' Made from grapes grown around the town of Vittoria in southwestern Sicily, Cerasuolo di Vittoria is made a combination of two varieties indigenous to that area, Frappato and Nero d'Avola. Frappato is a very unusual grape, giving wine that is light in color but strikingly aromatic and flavorful, while Nero d'Avola is a more conventional red variety that is sometimes compared to Syrah. Paolo Calì is a pharmacist whose ancestors made wine; in the 1990s Paolo replanted his family's property to the two traditional local varieties, making his first wine in 2003. He makes Cerasuolo di Vittoria as well as single varietal wines from Frappato and Nero d'Avola; his winemaking style is unintrusive but clean.
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*the others being Etna, Faro, and Marsala.
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•Estate-grown examples of the three classic wines from Vittoria, in south-eastern Sicily: Frappato, Nero d'Avola and Cerasuolo di Vittoria (a blend of Frappato and Nero d'Avola).
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•First vintage 2003. About 4,000 cases total production.
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•Soil: reddish-brown sand, requiring irrigation in some years (ancient marine sand)
• Climate: very hot. Vittoria is further south than parts of Tunisia
• Style: wines are fresh, bright, and very well-made, no new wood is used
Frappato
• Distinctively aromatic red wine (strawberries, dried flowers, dried orange peel); the grape is indigenous to south-eastern Sicily.
• Fermented and aged in stainless steel; no oak used.
• Lighter red wine; delicious with pizza, chicken, many seafood dishes.
Nero d’Avola
• This well-known Sicilian variety originally came from near Vittoria in south-eastern Sicily; sometimes compared to Syrah.
• Medium weight, elegant, spicy, drinkable version; blackberry fruit notes; much more elegant than the average Nero d'Avola.
• Fermented and aged in stainless steel.
Cerasuolo di Vittoria
• A combination 60% Nero d'Avola, 40% Frappato, the striking aromatic character of the Frappato being tamed with Nero d'Avola; mid-weight, spicy red wine.
• One of Sicily’s oldest wine types, first mentioned in 1606 but wine has been grown here at least since the time of Pliny the Elder, two thousand years ago.
• Relative lack of tannins makes this a versatile food wine: drink with substantial seafood dishes, many different pasta, and grilled meats.
