Cerasuolo della Vittoria 2011 Docg
The Cerasuolo di Vittoria is a Biological red wine, the most prestigious of the Cos cellar thanks to which it has received several national and international rewards.
The Cerasuolo di Vittoria Classico DOCG of the Cos cellar is produced in a widespread area in the Ragusa province and in a part of the Caltanissetta and Catania provinces. This land is always been a viticulture area since the III century b.C.
The born of the red wine Cerasuolo di Vittoria in the typology we know today is later; it is in the same period of the Vittoria hamlet foundation which took place in 1607. The founder of the hamlet, exactly in this year, gave one hectare of land to the inhabitants. The DOC certification arrived in 1974 and the DOCG in 2005. This is the unique in Sicily.
For what concerns the wines of the Cos cellar, the ground typologies on which the Nero d’Avola and the Frappato di Vittoria are cultivated which are respectively used in a 60% and a 40% are medium consistent and comes from sand hailing from the feet of the Apennines. Its origin is Pliocene very calcareous and silica alternated with fresh and compact clay layers and tuffs.
The cultivation method is in espalier at 70 cm from the ground and the harvest is between the end of September and the beginning of October. The fermentation takes place in vitrify cement tanks. The following aging period is in oak barrels and then there is a further refinement period of 24 months.
Characteristics of the wine
It has a cherry red color and the more is refined the more it is nearer to a garnet color but only if a 18 months refinement period takes place in wood barrels.
The scent once again reminds the cherry that in the aged ones could also be linked to some dry prunes, chocolate, leather and tobacco aromas characterized also by a wider spread.
The taste is dry, full, soft and richly harmonic in all its versions also the wood refined ones where however the dryness is reduced.
The local gastronomic tradition underline the match with the rice arancini, the aubergine caponata, the eledone in humid, the panelle (the flour chick-pea pancake) , the pasta with sardines and the caciocavallo. Generally it can be matched with every rich and structured course.