The rules for making Cerasuolo di Vittoria call for a blend of Nero d'Avola (50-70%) and Frappato (30-50%). In practice, this means a fair range of style depending on the proportion of the richer Nero d'Avola to the more airy Frappato. The house blend of each producer isn't necessarily fixed - at Pianogrillo allowance is made for what the growing season provides, but the target there is 50% Nero d'Avola to 50% Frappato. My benchmark Cerasuolo di Vittoria comes from COS; the Pianogrillo is one of very few I’ve tasted of similar quality. It’s aged in large, 25HL barrels of Slavonian oak (and some 500L barrels of Etna chestnut), which may account for the slightly more muscular results (v. COS’ amphora aging). Even so, the Pianogrillo Cerasuolo is light-to-medium body with a lot of depth and rustic charm, with fresh black cherry and pomegranate fruit, good lift and energy, and nice black olive and stony herbal notes on the finish. 13° alcohol; a very easy-to-drink, but serious kind of wine.
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