Santa Tresa Cerasuolo di Vittoria is a benchmark expression of Sicily's only DOCG, blending Nero d'Avola and Frappato from the estate's own vineyards in the Vittoria area of south-east Sicily. Certified organic, hand-harvested at strictly controlled yields, and crafted by renowned winemaker Stefano Chioccioli, it is a wine of real elegance, complexity, and Sicilian character. Explore it alongside our full range of Italian wines.

Why You'll Love It

Cerasuolo di Vittoria is one of Italy's most distinctive and underappreciated appellations, and Santa Tresa is one of its finest producers. The combination of Nero d'Avola's structure and depth with Frappato's aromatic freshness and red-fruit charm produces a wine that is both complex and immediately appealing. Organic farming, ultra-low yields of just 52hl/ha, and meticulous winemaking make this a bottle that punches well above its price point.

Vineyard & Production

The grapes are grown on the Santa Tresa estate in the Vittoria area of south-east Sicily, on famous 'terra rossa' iron-rich red soils over a limestone base. Yields are strictly limited to 52hl/ha, one of the lowest of any Italian DOCG. Each variety is hand-harvested separately at peak maturity and placed into small 15kg containers. The Nero d'Avola is fermented in 30hl Slavonian oak botti at 18-24°C with extended skin contact, while the Frappato is fermented in stainless steel at 18-20°C to preserve its aromatic freshness. After natural malolactic fermentation, the wines are blended and aged for around one year, the majority in large oak botti with around 15% in French oak barriques.

Tasting Notes

Ruby red with violet flecks. The nose offers notes of morello cherry and caramel with an elegant, fragrant lift. On the palate, it is mouth-filling with excellent structure, soft tannins, and a long, refined finish. Best served at 18-20°C.

Perfect Pairings

A versatile food wine, pairing beautifully with light meat dishes, roasted lamb, tuna, and baked fish. Also excellent alongside Sicilian pasta dishes, aged pecorino, or a classic caponata.

The Blend

Nero d'Avola and Frappato

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