Cerasuolo di Vittoria is Sicily's only DOCG wine. And Cerasuolo di Santa Tresa was the first one ever produced and labelled. It was in 1950. It comes from a blend of two grape varieties. Nero d'Avola for 60%, of which a part, about 15%, is slightly dried on the vine. The remaining 40%, however, is the typical Frappato. Harvested by hand in 15-kilo crates, the Nero d'Avola grapes are fermented in 30-hectoliter Slavonian oak barrels, while the Frappato is fermented in stainless steel vats to enhance its fruity notes. After blending the two wines, the maturation phase takes place for the most part in oak casks of 30 or 60 hectolitres, and partly in French oak barriques. Maturation in wood lasts at least one year. The colour is ruby red with violet reflections, the nose has fruity aromas of morello cherry and plum. Then mentholated and sweet notes such as caramel. In the mouth it is enveloping, with great structure and persistence and soft and delicate tannins. A versatile wine, it goes well with kebabs and meat rolls, but also with tuna and important fish cooked in the oven.