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Location - Ragusa, Sicilia

Winemaker - Giovanni Gurrieri

Farming - Certified Organic

Size -  6.2 Hectares

"We are in the countryside of the Iblei Mountains, in the fertile Val di Noto, in the area of the only Sicilian DOCG, that of Cerasuolo di Vittoria. Giovanni cultivates his family's 3.2 hectares of land in the Chiaramonte Gulfi and Mazzarrone countryside and also rents about 3 hectares, in Chiaramonte Gulfi. Soils of calcareous origin give richness and complexity. The breezy Mediterranean climate, here characterized by important temperature variation between day and night, gives the wines strength, vigor, aromas and unique flavors. For each label, small quantities are produced: about 3000 bottles.

The family cultivates organically, growing native vines such as Nero d’Avola, Frappato, and Grillo. Nero d'Avola, also known as Calabrese, is an ancient Sicilian grape variety. Frappato, a vine native to the Vittoria area, is grown on the farm with measured yields so as to offer particularly sweet and fine tannins. The Frappato vinified in purity gives a wine of great persuasiveness, with intensely fruity aromas. In the classic Cerasuolo di Vittoria DOCG blend of Nero d’Avola and Frappato, Nero d’Avola adds strength and complexity to this harmonious blend.

The wines are born from the meticulous selection of grapes, grown without the use of synthetic chemicals, harvested by hand in two passes to obtain the best result from different maturations, transported in small boxes to avoid mistreating the grapes, chilled, softly crushed and vinified (with long maceration for the reds) in temperature controlled tanks. After the malolactic fermentation, the wine is decanted into wooden barrels or steel tanks where it matures; after bottling, there is a period of aging in the bottle, necessary to fully express the potential."     - Giovanni Gurrieri, winemaker

Wines in our Portfolio

Cerasuolo di Vittoria

  • Varietal: 60% Nero d'Avola, 40% Frappato

  • Appellation: Cerasulo di Vittoria DOCG

  • Soil Type & Elevation: calcareous mixture of clay & sand; 300 meters

  • Vine Age: planted in 2007

  • Harvest: Harvested by hand in mid-October

  • Winemaking: fermentation is carried out with indigenous yeasts, and maceration with the skins lasts for about 3 weeks. After fermentation the wine is aged on the lees in the tank for a further 2 weeks, then racked and aged in a tank for 18 months

Nero d'Avola

  • Varietal: 100% Nero d'Avola

  • Appellation: Vittoria DOC

  • Soil Type & Elevation: calcareous clay soils; 290 meters

  • Vine Age: planted in 2007

  • Harvest: Harvested by hand in early October

  • Winemaking: destemmed, crushed, and left to ferment without the addition of yeast. Maceration takes about 2 weeks; the wine is left on the lees for another 3 weeks, then racked off and aged for 15 months



  • Varietal: 100% Frappato

  • Appellation: Vittoria DOC

  • Soil Type & Elevation: reddish iron-rich sand interspersed with layers of clay; 280 meters

  • Vine Age: planted in 2007

  • Harvsest: Harvested by hand in late September

  • Winemaking: the grapes are lightly crushed and fermented at controlled temperature in stainless steel tanks using indigenous yeasts. Maceration is around two weeks. The wine is aged in stainless steel for 9 months before bottling.


  • Varietal: 100% Grillo

  • Appellation: Sicilia DOC

  • Soil Type & Elevation: sandy clay soil; 180 meters

  • Vine Age: planted in 2012

  • Harvsest: Harvested by hand in mid-September

  • Winemaking: pressed immediately and fermented at controlled temperature in stainless steel using indigenous yeasts. After about 9 months in tank the wine is bottled

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