Sabuci Cerasuolo di Vittoria DOCG

Terroir and wine-making

In the heart of the DOCG of Vittoria, the Nero d'Avola and Frappato grapes grow to optimum ripeness, taking on the qualities that the characteristic terroir gives them. The processing in vineyards and cellars strictly respects the methods of organic production, in order to enhance the natural characteristics of the grapes without contaminating their original quality.

The hand-picked harvest between the end of September and the beginning of October is followed by a ready cooling phase during which the temperature of the grapes is reduced by about 10 °C. Separate fermentation subjects the Nero d'Avola grapes to frequent grapes Frappato in clay amphora whose natural porosity favors the oxygenation of wine while it is in contact with the skins for about 12 months. Finally, the wines are blended for 6 months in barrique and cask and for another 3 months in bottle.

Notes of taste

The complex vinification enhances the characteristics of the valuable Sicilian grapes that we find in a ruby red wine with garnet hues and the scent of cherry, pomegranate and berries; thanks to the refinement the bouquet is enriched with pleasant notes of cocoa, Leather and caramel. On the palate it is complex and elegant, with a sweet tannin and a dense persistent texture. Finally, it closes with a pleasant savoury.

Wine at the table

The Cerasuolo di Vittoria DOCG Sabuci di Cortese is a welcome guest in various convivial occasions: its versatility makes it suitable for being in the company of red meat dishes and roasted white meat, but also fish such as tuna or sea urchin or baked seafood.

Curiosity

The name Sabuci was chosen by the company Cortese to pay tribute to the district in which is located the winery, rich in history and vocation focused on wine production of Cerasuolo di Vittoria. Luca Gardini awards score 92.