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Cortese, Sabuci Cerasuolo di Vittoria Classico DOCG 2021

Get to know: Cortese, Sabuci Cerasuolo di Vittoria Classico DOCG 

Tasting Note

Sabuci is the name of the contrada or hamlet where Cortese has been situated since 1930 and this name is perfect for a wine that has deep Sicilian character. Cerasuolo di Vittoria is the only Sicilian wine with D.O.C.G. status and has a very characteristic cherry-like aroma and flavour that is a result of the blend of Nero D'Avola and Frappato grapes. Fruit-driven, with aromas of cherries, strawberries, pomegranate, wild berries with hints of cocoa, leather and caramel. The palate is elegant and complex with concentrated flavours and ripe but firm tannins. This is a wine that will open up and soften to reveal layers of depth, so it is worth decanting for an hour or so and taking you time to savour.

A very versatile wine with food. Easy to pair with grills and roast fish and meat.

Kate Says

"A very Sicilian wine here where the Frappato brings lightness and elegance to the bolder Nero d'Avola. It's a tricky balance to get right and I think on this one they've nailed it. It's warming yet fresh and juicy, complex yet really approachable and simply enjoyable."

Producer Info

Cortese, produce wine in the most traditional and natural way to reflect the true character of the estate’s terroir and its grape varieties. Taking tradition as their inspiration, they employ ancient wine-making techniques such as fermentation in terracotta. The resulting wines reflect the combination of modern technology and traditional techniques, with every nuance of the terroir showing through.

The two grape varieties for the Sabuci are vinified separately, in different ways, but both according to tradition. The Nero d’Avola is fermented in open top barriques, to allow them to follow a really scrupulous process. The follatura (immersion of the skins) is carried out by by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae. Terracotta is an amazing material and has been used since ancient Greek times. Its natural porosity allows the ideal oxygen exchange during the fermentation process. At the same time it also allows the wine to remain in contact with the skins for an extended period of up to 12 months. The wines are blended together and are aged for six months in barriques and botti of various sizes. The wine remains in bottle for at least 3 months before being release.

Italy, Sicily

Nero d'Avola





Medium Bodied