Cerasuolo di Vittoria Classico D.O.C.G.

70% Nero d’Avola
30% Frappato

Cerasuolo di Vittoria Classico Dorilli represents for us the quintessence of this noble wine. It is produced from careful selection of the vines surrounding the unique and beautiful Dorilli estate, named for the nearby river Dirillo, landing place of brave Aeneas. A refined and elegant expression of the union of the noble Nero d’Avola with Frappato di Vittoria, the Iblean vine par excellence, lightly distinguished by maturation in wood. A limited production for those who love the small Italian denominations, the history and affirmation of our land.

Our Ambassadors say

Bright cherry aromas on the nose with a long complex, rich finish with lingering stewed fruit.
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja, Palm Bay - Planeta Ambassadors in USA
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja
Austerity and complexity, also brilliant to be served a bit chilled with seafood.
Thierry Cohen and Kazumi Teraoka, JET - Planeta Ambassadors in Japan
Thierry Cohen and Kazumi Teraoka
This wine reminds me of jazz music. It's simply for relaxing.
Giovanni Cardullo, GioWine - Planeta Ambassador in South America
Giovanni Cardullo
Eleganza e personalità.
Antonio Stopper, Stoppervini - Planeta Ambassador in Germany, Austria, Switzerland
Antonio Stopper
Vellutato e denso con delicati tannini astringenti e un retrogusto lungo.
Ilya Shapiro, Arsenal - Planeta Ambassador in Russia
Ilya Shapiro
Iron fist in a velvet glove.
Jacques Lessard, La Celeste Levure - Planeta Ambassador in Canada
Jacques Lessard
Un vino rosso, che con molti piatti sostituisce il bianco.
Eberhard Spangenberg, Garibaldi - Planeta Ambassador in Germany
Eberhard Spangenberg
Logical next step of the regular Cerasuolo - darker fruit, more spice and smooth structure.
Wolf Steppat and Nils Citron, Weinundglas - Planeta Ambassador in Germany
Wolf Steppat and Nils Citron
85 m
average temperature
Spurred cordon
Farming system
vines per hectare
First Vintage
Time of Harvest
20 September
Alcohol Content
13,5% vol.
Destalking followed by 21 days lying on the skins at 25⁰C; after racking, malolactic fermentation in stainless steel vats; maturation of 12 months in wood barrels

Tasting Notes

It almost seems that the wine takes its ruby-purple colour from the red sand of these Nero d’Avola and Frappato vines.


The seasonal pattern showed a fall and a cold winter and little rain, while the spring period was characterized by heavy rains even in the pre-summer. The vineyard went into the summer and maturation in perfect health. The average summer temperatures has been excellent: pleasantly cool, regular, without peaks of heat, never above the seasonal average. Balanced solar radiation. The harvest began with a delay of about 10-14 days (August 17). Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.

The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria.

The 2011 vintage yielded perfectly healthy grapes, if in noticeably diminished quantities. Indeed quantity as well as size of the harvested fruit was reduced by 15 percent on the average, which means also a decrease in total weight. In any case this resulted in an exceptionally high overall quality, especially of the red grapes which profited greatly by this natural and thus perfect thinning out. The temperatures stayed in the average range and, more importantly, showed no heat spikes. Both September and October were mild, and sporadic rainfalls at the end of the season accomplished the vintage.

The harvest seems to have a tremendous potential and we will be able to know more next year. On Mount Etna, at the new Feudo di Mezzo winery, the harvest has just ended and the tanks are in the process of fermentation, so it is too early to judge. Undoubtedly, this year the usual elegance of these wines grown on the volcano will give way to the power of the alcohol and tannins. However, this vintage seems to be characterized by wines with an above-average quality. The grapes are healthy and perfectly intact. This is definitely important for a mountain harvest, which by its very nature tends towards the rainy season. The final judgment on the 2012 vintage is more than positive with peaks of excellence in Vittoria and Noto and in Menfi and Sambuca for the red wines.

Cerasuolo has outdone itself. Ideal weather conditions for the whole year. A cool July and August, with a single rainfall refreshing the soil and cleansing the summer grapes. Perfect grapes. Nero d’Avola rich and full of character, very aromatic Frappato. We also extended the maceration a little to produce a slightly more intense Cerasuolo than usual – we shall see!


  • 2015

    – Vinous: 90+
    – Bibenda: 5 Grappoli
    – James Suckling: 92

  • 2014

    – Gambero Rosso: Tre Bicchieri
    – Slow Wine: Grande Vino
    – Vinous: 92+
    – Wine Advocate Robert Parker: 92 +
    – Bibenda: 5 Grappoli
    – James Suckling: 93
    – Falstaff: 90
    – Jancis Robinson: 17

  • 2013

    – Gambero Rosso: Tre Bicchieri
    – Bibenda: 5 Grappoli
    – James Suckling: 94
    – Vinous: 91+
    – Wine Advocate Robert Parker: 91
    – I migliori vini d'Italia 2016 (Longo Comparini): 91
    – Wine Enthusiast: 90
    – Wine & Spirits: 89
    – Wine Spectator: 88
    – Vini Buoni d'Italia: 4 Stelle
    – Sommelier Wine Award: Silver

  • 2012

    – James Suckling: 94
    – Slow wine: Grande Vino
    – Gambero Rosso: Tre Bicchieri
    – Wine Enthusiast: 89
    – Wine Spectator: 87

  • 2011

    – 93
    – Vinous: 90
    – Slow Wine: Grande Vino
    – I vini di Veronelli: Tre stelle rosse (90 pt)
    – Wine Spectator: 88
    – Wine Advocate Robert Parker: 86
    – Jancis Robinson: 17
    – Sommelier Wine Award: Bronze

  • 2010

    – James Suckling: 93
    – Wine Enthusiast: 90
    – Wine Advocate Robert Parker: 88
    – Vinous: 88
    – Slow Wine: Grande Vino
    – Decanter World Wine Awards: Bronze

  • 2009

    – Wine Advocate Robert Parker: 90
    – Wine Enthusiast: 89
    – Decanter World Wine Awards: Bronze

Risotto with cerasuolo wine

Risotto with cerasuolo wine

Serves 4 to 6
400 g / 14 oz. riso Carnaroli
1 L / 1 qt. Cerasuolo di Vittoria
2 Giarratana onions
(300 g / 10 oz.), thinly sliced
1 carrot
1 celery stalk
150 g / 5 1/2 oz.
Parmigiano Reggiano DOP
1 clove
2 bay leaves
1 sprig of rosemary
50 g / 1 3/4 oz. butter
extra-virgin olive oil
salt to taste
black peppercorns

Difficulty 2/5 | Preparation Time 40 minutes
In a saucepan, heat the wine with a pinch of salt, the carrot, the celery and the clove. Let simmer for 20 minutes, then strain.
In another larger saucepan, brown the onion with the oil, bay leaf and rosemary. When the onion starts to turn a golden brown remove the bay leaf and the rosemary. Add the rice, let it toast for a few minutes while stirring. When the rice is transparent and starts to sizzle, add a glass of wine. As soon as the rice has absorbed the wine, add a ladleful of the hot wine mixture. Stir for a few minutes until the wine mixture is perfectly absorbed.
When the rice is two-thirds cooked and still al dente, remove it from the heat. Add butter and grated cheese to make it thick and creamy. Complete with a dusting of black pepper. Serve piping hot.