Santa Tresa Cerasuolo di Vittoria BIO DOCG 2021
Santa Tresa has a long association with Cerasuolo di Vittoria. Cerasuolo di Santa Tresa in 1950, was the first Cerasuolo di Vittoria ever produced and so labeled as such by Cavalier Di Matteo, along with that of Bastonaca.
Grapes: nero d’Avola 60 percent-of which about 15 percent is slightly withered on the vine. Frappato 40%.
Harvest: both Nero d’Avola and Frappato grapes are hand-picked in 15-kg crates. Nero d’Avola is harvested in mid-September, and Frappato in late September.
Vinification: after gentle destemming-crushing, Nero d’Avola grapes ferment in 30HL Slavonian oak barrels at a temperature between 18-24°C. The choice and number of pumping over is related to the daily tasting of the product. Once fermentation is completed, the flower wine rests on the skins for about 15 days. After separation from the skins, the wine returns to oak barrels where malolactic fermentation occurs naturally. Frappato ferments in stainless steel vats at a temperature of about 18-20°C, cooler than Nero d’Avola, to enhance its fruity notes. After fermentation it remains in contact with the skins for about 8-10 days followed by malolactic fermentation.
Aging: the two wines are blended to make the new Cerasuolo. This is done mostly in 30 or 60HL oak barrels, and about 15 percent in French oak barriques. Aging in wood lasts at least one year.
Tasting notes: the wine is ruby red in color with purplish highlights. On the nose, aromas are fruity morello cherry and plum, varied by mentholated and sweet notes such as caramel. In the mouth it is enveloping, with great structure and persistence with soft, delicate tannins.
At table: Cerasuolo should be served at a temperature of 18/20°C. It is a very versatile wine, pairing well with skewers and meat rolls, tuna and important fish cooked in the oven.