Cerasuolo di Vittoria

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The Cerasuolo di Vittoria already DOC in 1973, was the first Sicilian wine to receive the recognition of the Denomination of Controlled and Guaranteed Origin in 2005.

In Sicily, the history of viticulture dates back to the second millennium BC, before the landing of the Greeks, who later perfected the techniques of driving the screw and introduced varieties of better quality. Even for the Mythology wine is the symbol of a highly developed civilization and the emergence of the screw on the island is due to the will of the gods, especially Dionysus. The Romans subsequently transformed many vineyards in corn fields following the expansionist policy of the Republic and turned it into Sicily the granary of Rome; after the fall of the Roman Empire, Sicily had to endure several invasions and domination of peoples of different cultures but agriculture and viticulture took their course.

The development of the territory of Victoria, founded in 1607, has been favored by the concessions of a body of land (unit of measurement equivalent to approximately 1.75 acres) at reduced rent for all the families that had grown in the vineyard, this agricultural policy marked an expansion of vineyards in various districts of the territory and the consequent export of wine, even outside the confines of the island.

In his journey to the county (1808) Abbot Paul Balsamo, an economist, gives us an important description of the area: “The campaign of Vittoria produces proportionately little of wheat, barley and legumes, and a lot of oil, couches, bean and especially of wine, which has a lot of credit, and in my opinion you should regard as best among those meal in all of Sicily. The soil and the climate there is very suitable for vineyard; and this with commendable foresight is not composed almost any other screws, which grossonero of Calabria and incomparably more than frappato, which produces grape berries blacks, rounded, tight and difficult to sgrappolarsi Aspretto of flavor. ”

Even Domenico Sestini, antiquarian and librarian at the service of the Prince of Biscari, during one of the meetings of the Academy of Georgofili, 1812, speaks of victory: “Virtosissimi Members, I have the honor to hold back in this third lesson, above wines, occurring in the territory of Victoria, City of Sicily, situated quite far from the sea on the southern side, or both in the Valley of Noto … “and goes on to say:” the grapes then, that they use to form a vineyard, are the Frappati, Calabresi, the Big blacks, Cataratti them, and the Visazzare Guarnacci them, such as the fate of grapes combined together produce an excellent quality of red wine. ”

From 1840 onwards began a period of great economic development that led to a big increase in production so that, in 1860, the export of wine Vittoria came to 300 thousand hectoliters.

The production area includes a vast area that includes territories on three neighboring provinces:

a) Ragusa province in this area of production includes all the territory of the municipalities of Victoria, Comiso, Achates, Chiaramonte Gulfi, Santa Croce Camerina and part of the municipality of Ragusa;

b) Caltanissetta: in this province the production area includes the municipalities of Niscemi, Gela, Riesi, Butera and Mazarin;

c) Catania province in the production area includes part of the territory of the municipalities of Caltagirone, Licodia Evia and Mazzarrone.

Wines with denomination of controlled and guaranteed origin “Cerasuolo” and “Cerasuolo di Vittoria Classico ‘must be obtained from the vineyards of Nero d’Avola or Calabrese (50/70%) and Frappato (30/50%); the maximum production of grape must not be greater than 80 tons per hectare.

The Nero d’Avola or Calabrese is a black grape variety grown mainly in Sicily, is used for the production of wines of good alcohol content, gives the wine structure, personality and good longevity. Frappato is a vine that gives rise to wines with a delicate fruity, full-bodied and smooth; is often used in blends, which gives structure, finesse and a good chance of aging.

The name of this name comes from the color of the wine, reminiscent of cherries from cherry red to purplish, tending to garnet with aging.

The aroma is that of cherries and sour cherries, with hints of cinnamon and spicy notes of cocoa and licorice with aging may tend to prune, leather and tobacco.

The taste is warm, soft, smooth and with excellent structure, which makes it suitable for matching with caponata, falsomagro, rabbit with olives, grilled veal chops, but generally with roasted red and white meats, braised beef , game and aged cheeses such as pecorino.

 

Source chefitalianinelmondo

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