Why we love it
Cerasuolo di Vittoria is another very little known Sicilian red wine appellation made with a blend of Nero d'Avola and Frappato, two native Sicilian grapes, and the only DOCG appellation in the whole region.
This organic, vegan friendly Cerasuolo di Vittoria aged in tanks and bottle, has an elegant fruity nose with black ripe fruit and hints of spices, on the palate the wine is full, smooth, perfectly balanced, with soft tannins and a long finish. This is a great red wine, very versatile, but Cerasuolo di Vittoria gives its best when accompanying mature and spicy cheeses, rich courses, red meat, game, mushrooms and lamb. Fantastico
The artisan who made it
The Gurrieri winery is a family, a Sicilian family, Gurrieri is Giovanni and Angela, that have followed their mum and dad who have been growing grapes for over 50 years in Chiaramonte Gulfi, in the province of Ragusa.
The Gurrieri winery is located on the Iblei Mountains, in the fertile Val di Noto, in the Cerasuolo di Vittoria DOCG appellation area. Giovanni idea was to produce wines capable of expressing their "being sicilian" and respecting the environment, following organic practices and limiting the production. Gurrieri is a very small winery, for each label, only about 3000 bottles are produced. This is Gurrieri's philosophy.
The whole family is involved in the winery, including papa Vincenzo, "Don Vice" as it called in Sicilian dialect to whom the Cerasuolo di Vittoria is dedicated and the mum, Graziella, to which a classic method sparkling wine is also dedicated. Their wines tell of the uncontaminated nature of the Iblei mountains, a natural paradise for the vine and the grapes caressed by the Mediterranean climate, with important temperature excursions, giving strength, vigor, aromas and unique flavors to the grapes. Giovanni and Graziella have also a small vineyard on the Etna slopes, on volcanic soil, where they produce the Etna appellation wines.
The wines are made only using the best grapes, grown without the use of chemical products, harvested by hand in two times to obtain the maximum result from different maturations, transported in small boxes to avoid damaging the grapes, chilled to protect them from the high Sicilian temperature, softly crushed and vinified (with long maceration for the reds).
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