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.

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.

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

• GRAPES: Nero d’Avola and Frappato
• PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
• TERRITORIES: 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, tending towards clayey; pH 7.7, total limestone 21%.
• 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 70-80 quintals/hectare.
• VINTAGE 2017: in Acate (Vittoria), in the 2017 vintage 496 mm of rainfall was recorded that corresponds to the average figure* for the territory (495 mm); however, temperatures were higher than average, particularly between July and August. Thanks to the emergency irrigation and careful crop load management, healthy and perfectly ripe grapes were produced. The climatic trend of the vintage resulted in ripening about 10 days earlier than usual. Overall there was drop in production of about 10%. (*rainfall data obtained from Sicilian
• Agrometeorological Service, the station in Acate, since 2007.)
• HARVESTING: the Nero d’Avola harvest began on 30/8 and concluded on 5/9, while that of Frappato began on 5/9 and concluded on 7/9.
• VINIFICATION: 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.
• ANALYTICAL DATA: alcohol 13.25 % vol., total acidity: 5.2 g/l., pH: 3.54.

• GRAPES: Nero d’Avola and Frappato
• PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
• TERRITORIES: 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, tending towards clayey; pH 7.7, total limestone 21%.
• VINEYARD: VSP (Vertival 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 70-80 quintals/hectare.
• VINTAGE 2016: 2016 was a vintage with less rainfall (200 mm) than average, but characterized by a normal climatic trend. Temperatures were normal, without excessive peaks, with a wide variation between day and night temperatures thanks to the “thermal breezes”. The low rainfall and drier climate affected yields that were slightly lower than average. A sunny harvest, allowing for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.
• HARVESTING: the Frappato and Nero d’Avola were harvested during the second ten days of September.
• VINIFICATION: fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25°- 28° C (77- 82°F). After malolactic fermentation, aging in tank for 9 months and then in bottle for at least 3 months.
• ANALYTICAL DATA: alcohol 13.30 % vol., total acidity: 5.2 g/l., pH: 3.41.