Cerasuolo di Vittoria 2006

This was the year that everything changed. The ratio in the blend between Nero d’Avola and Frappato is now 70-30 and barriques began to be used to ferment the Nero d’Avola. This involved a change in the cellar where the Nero d’Avola macerated for 8-9 days at 25°C, while the Frappato was ‘cold’ fermented and macerated at 22°C, above which its assorted aromatic characteristics begin to change. The wine is still vibrant and energetic, with notes of violet and strawflower, some brackish touches of Mediterranean herbs and a background of cherries under spirits. The freshness and fruitiness expand in the mouthfeel, between ripe medlar and Fuji apple juice. Still convincing.