Santa Tresa is one of Sicily's oldest and finest wineries. They produce top-quality wines from indigenous grape varieties grown in Vittoria. The grapes here benefit from ideal weather conditions. The vineyards enjoy the Sicilian sun and a cooling sea breeze, far enough from the sea. The result is organic wines with the ultimate expression of the grape varieties.
Once they reach peak ripeness, each grape variety is harvested individually by hand. The grapes are carefully placed in small 15-kilogram containers and transported to the winery. After a very gentle destemming, the Nero d'Avola grapes are fermented in Slavonian oak barrels at approximately 18-24 degrees Celsius. Once fermentation is complete, the juice remains on its skins for approximately 15 days. After being separated from the skins, it is returned to oak barrels, where malolactic fermentation occurs naturally.
The Frappato is fermented in stainless steel tanks at a temperature of 18-20 degrees Celsius, cooler than for Nero d'Avola, to preserve its fruity notes. After fermentation, the juice remains on the skins for 8-10 days, after which malolactic fermentation takes place. Once malolactic fermentation is complete, the wines are blended to create the new Cerasuolo, the majority of which is aged in oak, with approximately 15% aged in French oak barriques. The oak aging lasts for approximately one year. Cerasuolo literally means cherry red, and that's precisely how this wine shines in the glass. On the nose, we detect notes of cherries and caramel. The palate is full-bodied with excellent structure, soft tannins, and a long finish.
