Grotte Alte Cerasuoli di Vittoria DOCG 2018

"The aura of Grotte Alte captures the heart of Vittoria, my hometown, proudly perched on its limestone ridges. More than that, it is also a delicious manifestation of my Cerasuolo Di Vittoria wines, a harmonious blend of Frappato and Nero d'Avola grapes that embody the essence of Sicily. They thrive in a Mediterranean climate that captures the flavours of the sea, the air and the thermal springs of the Iblei mountains. Its rich elegance and expressive character are the result of long ageing, making it perhaps the boldest of my wines.

For this wine I used Frappato di Vittoria and Nero d'Avola, each 50%, from vines that are about 40 years old. These sit modestly at 280 metres above sea level. The grape harvest took place in the first 10 days of October. Fermentation took place with wild yeasts on the skins over a period of 30 days. The wine matured for 32 months in 25HL oak barrels from Slovenia and was then macerated in bottle for 4 months, without filtration.

Cerasuolo Di Vittoria shines in a lively garnet red, interspersed with shades of purple and black. Its seductive bouquet is invigorating, with notes of red and dark berries, sour cherry and the refreshingly clear hint of ivy, roses and violets. As the wine breathes longer, subtle nuances of Assam tea and liquorice are added, making this precious drop even more complex.

On the palate, the 2018 Grotte Alte Cerasuolo di Vittoria surprises with a wave of red berry fruit, plenty of fresh herbs, a salty, bracing acidity and supple tannins. It is a wine to enjoy and linger over, ideally slightly chilled. It harmonises wonderfully with fish and dishes characterised by herbs and vegetables.

Instead of bean and potato cakes with josta jam, try this wine with a root vegetable crêpe and cranberry jam. And instead of a stuffed ox heart tomato with wild herbs and couscous, a giant stuffed mushroom with quinoa and fresh herbs would better suit the nuances of the wine. Instead of the oriental fish stew with cod, bream, prawns and dried lemon, a Mediterranean seafood stew with sea bass, mussels, squid and a citrus note would be an appropriate complement.