The beginning of winter saw slightly above-average temperatures between December and January, which were offset by the arrival of cold weather and heavy rainfall in February. All in all, a total of 421 mm of rainfall was recorded, as compared with the average of 416 mm. Thanks to their position between the sea and the Hyblaean Mountains, the vineyards benefitted from cool sea breezes and good variations in temperature between night and day, also during the hottest periods of summer. The Nero d’Avola and Frappato grapes reached the desired levels of ripeness and quality.

*Rainfall data is measured by SIAS, Servizio Agrometeorologico Siciliano, Acate station, and based on precipitation recorded from 1 October to 30 September of the following year; the average is calculated on data going back to the 2007 harvest.

The harvest began in the youngest vineyards in the first ten days of September and concluded in the final week of the month.

Fermentation is carried out in steel with maceration on the skins at a controlled temperature. After malolactic fermentation, the wine is aged in tanks for around 9 months and then in the bottle for at least 15 months.

PRODUCTION ZONE: Southeastern Sicily, on the Estate of the Municipality of Acate and in other particularly suitable areas.
SOILS & CLIMATE: Prevalence of soils with altitude of 120 to 240 metres a.s.l., generally sandy interspersed with a substrate of limestone tuff and soils of medium texture. Warm temperate climate, mitigated in the summer by a sea breeze and good variations in temperature between night and day.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning.

Grapes: Nero d’Avola and Frappato.
Alcohol 13.5% vol.
Total Acidity: 5.7 g/l
pH: 3.45
First Vintage: 2016

In Acate, on the Vittoria estate, 2022 was cooler compared with 2021 thanks to the excellent variations in temperature between night and day. The 532 mm of rain recorded was above the average of 409 mm; some of this precipitation took place in June, helping form an excellent vegetative-reproductive balance and ensuring the perfect ripeness of the grapes from both a phenolic and aromatic perspective, a characteristic of wines of particular finesse and fragrance. The quantity produced was in line with the average of recent years; the quality fully satisfied the company’s goals. ** The precipitation data are collected by SIAS, Sicilian Agrometeorological Service in Acate; the rainfall recorded from October 1st to September 30th of the following year is considered; the average is calculated starting from the 2007 harvest.

The harvest began in early September with the picking of the Frappato and Nero d’Avola grapes in the youngest vineyards and finished on 29th September.

Fermentation takes place in steel with maceration on the skins for about 10 days at a temperature of 25-28 °C. After malolactic fermentation, the wine is aged for about 7 months in tanks and then in the bottle for at least 9 months.

PRODUCTION ZONE: Acate, south-eastern Sicily
SOILS & CLIMATE: Altitude 120-150 metres asl.; slightly sloping land; generally sandy soils interspersed with a substrate of limestone tuff and soils of medium texture; pH 7.7, total limestone 21%. Warm temperate climate, mitigated in the summer by a sea breeze and good variations in temperature between night and day.
VINEYARD: Cordon spur training on vertical trellis leaving 6 to 10 buds for each plant. Plant density of 4000 to 4500 plants per hectare; yields of around 7000-8000 kg per hectare.

Denomination: Cerasuolo di Vittoria DOCG
Grapes: Nero d’Avola and Frappato
Alcohol 13.10% vol.
Total Acidity: 5.2 g/l
pH: 3.46

In Acate, in the Vittoria area, vintage 2021 was less rainy than the average (282mm compared to the average of 410mm). The lower rainfall recorded have been compensated by irrigation which favored the regular vegetative-productive cycle; The quantity and the quality standards of the grapes produced are aligned with the company objectives. The Frappato and the Nero D’Avola grapes have thus reached an ideal sugar ripeness, aromatic and phenolic, the premise of wines with a particular fragrance and pleasantness. ** The precipitation data are collected by SIAS, Sicilian Agrometeorological Service in Acate; the rainfall recorded from October 1st to September 30th of the following year is considered; the average is calculated starting from the 2007 harvest.

The youngest vines were harvested in the beginning of September, while the majority of Frappato and Nero D’Avola grapes were harvested between the 21st and the 26th of September.

Fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28°C. After malolactic fermentation, aging in tank for 7 months and then bottle ageing for at least 6.

PRODUCTION ZONE: South-east Sicily, in the territory of Acate
SOILS & CLIMATE: Altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils; pH 7.7, total limestone 21%. The climate is typically Mediterranean, warm temperate, mitigated by a sea breeze during the summer, as well as by a wide variation between day and night temperatures.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare; yields of 7-8 Tons per hectare (2.8-3.2 tons per acre).

Denomination: Cerasuolo di Vittoria DOCG
Grapes: Nero d’Avola and Frappato
Alcohol 13.07% vol.
Total Acidity: 5.1 g/l
pH: 3.50

In Acate, the few rainfalls recorded in the year (281 mm compared to the average of 410 mm) were compensated by irrigations which favored the regular vegetative-productive cycle; the Frappato grapes have thus reached an ideal sugar ripeness, aromatic and phenolic, the premise of wines with a particular fragrance and pleasantness.

*The precipitation data are collected by SIAS, Sicilian Agrometeorological Service in Acate; the rainfall recorded from October 1st to September 30th of the following year is taken into account; the average is calculated starting from the 2007 harvest.

The picking time was chosen with extreme care so that some Frappato vineyards were harvested between the 24th and 29th of September; the harvest of Nero D’Avola took place instead from September the 22nd and October 1st.

Fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25°- 28°C. After malolactic fermentation, aging in tank for 8 months and then in bottle for at least 10 months.

PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
TERRAINS & CLIMATE: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils; pH 7.7, total limestone 21%. The climate is typically Mediterranean, warm temperate, mitigated by a sea breeze during the summer, as well as by a wide variation between day and night temperatures.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare; yields of 7-8 tons/hectare (2.8 - 3.2 t/acre).

Denomination: Cerasuolo di Vittoria DOCG
Grapes: Nero d’Avola and Frappato
Alcohol 12.83% vol.
Total Acidity: 5.1 g/l
pH: 3.52

In this territory, the climatic trend of the vintage was quite regular with slightly above average* rainfall (504 mm vs 442 mm) and mainly concentrated in spring and some days of summer. The careful agronomic management favored a harmonious vegetative-productive cycle giving life to grapes that have reached the right level of sugary, aromatic, and phenolic ripeness. The quantity produced was lower than in the last two years; the particularly cold spring had an influence on this result.

*The precipitation data are collected by SIAS, Sicilian Agrometeorological Service in Acate; the rainfall recorded from October 1st to September 30th of the following year is taken into account; the average is calculated starting from the 2007 harvest.

The picking time was chosen with extreme care so that some Frappato vineyards were harvested between the 24th and 29th of September; the harvest of Nero D’Avola took place instead from September the 22nd and October 1st.

Fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25°- 28°C. After malolactic fermentation, aging in tank for 8 months and then in bottle for at least 7 months.

PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
TERRAINS & CLIMATE: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils; pH 7.7, total limestone 21%. The climate is typically Mediterranean, warm temperate, mitigated by a sea breeze during the summer, as well as by a wide variation between day and night temperatures.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare; yields of 7-8 tons/hectare (2.8 - 3.2 t/acre).

Denomination: Cerasuolo di Vittoria DOCG
Grapes: Nero d’Avola and Frappato
Alcohol 13.40 % vol.
Total Acidity: 5.1 g/l
pH: 3.42