EASTER IN A GLASS

Sabuci (70% Nero d’Avola and 30% Frappato) takes its name from the little hamlet where the Cortese estate has been situated since 1930. The grapes are very carefully harvested by hand and put into small containers between the end of September and the beginning of October. The two grapes are fermented separately.

The Nero d’Avola is fermented in open barrels, giving excellent control over the process, while the Frappato is fermented in 7hl amphorae, the natural porosity of which not only give the perfect level of oxygenation during fermentation, but at the same time allows the wine to remain on the skins for almost 12 months. The two wines are blended together after about six month and aged in a mixture of barriques and botti of various sizes.

The result is Sabuci – 8,000 bottles of pure pleasure. A lovely ruby red with garnet flecks. Ripe cherries, pomegranate and summer berries are the unmistakeable character of Cerasuolo di Vittoria. The oak is well integrated, there are hints of fresh cocoa and caramel. Savoury, robust, with persistent tannins, yet elegant and complex with a very long finish.

Author: Francesco Bruno Fadda