Grotte Alte Cerasuolo di Vittoria DOCG Classico 2015

49,52 

Incl. VAT.
(66,03  / 1000 ml)

Out of stock

SKU: 9911202046 Kategorien: , Weingut:
Type

,

Vintage

Variety

,

Content

Alcohol content

13% Vol.

Residual sweetness

■□□□□

Allergens

Contains sulfur

Acid

6,4 g/l

Drinking temperature

17°

Manufacturer

Azienda Agricola Arianna Occhipinti, Via dei Mille 55, 97019 Vittoria / Italy

Tasting note from dated Dec 06, 2019 copyright Christina Hilker

Info about the wine

This Cerasuolo di Vittoria comes from the single vineyard Fossa di Lupo. This is a historic single vineyard that Arianna Occhipinti has been cultivating since 2004. The topsoil is sandy with mineral deposits that colour it partly red, partly brown. After 40 centimetres, one encounters pure limestone. Frappato and Nero d'Avola are grown there in Albarello vines - typical for Vittoria. The vineyard is located on the Monti Iblei, the Hyblaean Mountains in south-eastern Sicily. Aged for 32 months in 25-hectolitre barrels, bottled unfiltered.
 

Color

Muted garnet red with delicate brick red lightening towards the rim.
 

Nose

On the nose, the 2015 Grotte Alte reveals ripe fruit reminiscent of cranberries, plum jam, dates and dried figs. This ripe fruit aroma is accompanied by clear ethereal hints of sage, rosemary, eucalyptus and lavender. Spicy notes of juniper, dried bay leaves, clove, Worcester sauce and freshly ground black pepper pleasantly round off the multi-layered aroma spectrum. Despite its maturity, it seems pleasantly fresh and youthfully beguiling.
 

Palate

On the palate, the beguiling impression of the nose continues refreshingly, with rosehip and wild raspberry notes and aromas of black tea and roasted herbs. It seems incredibly mineral, compact and charming at the same time, its storage potential is far from exhausted.
 

Food recommendation

Enjoy slightly chilled and from large glasses.

Food recommendations by Christina Hilker

  • Ox heart tomatoes stuffed with polenta and rocket salad
  • Rack of lamb under herb crust and potato gratin
  • Partridge leg with rosehip sauce, roasted sesame and celery puree

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