Vittoria

The following types of wine belong to the "Vittoria" Protected Designation of Origin (PDO): Red, Calabrese or Nero d'Avola, Frappato, Ansonica (or Inzolia or Insolia), Novello.

Grapes

Red contains at least 50% to 70% Calabrese or Nero d'Avola and 30% to 50% Frappato. The Calabrese or Nero d'Avola instead contains at least 85% of the homonymous vine, as well as the Frappato and Ansonica with their specific grapes. Novello, on the other hand, contains at least 80% Calabrese or Nero d'Avola and/or Frappato. For the above mentioned wines, grapes of similarly colored berry varieties, suitable for cultivation in the region of Sicilia, can also be used for a share of 15% to 20%.

Physicochemical and Organoleptic properties

All "Vittoria" wines have a minimum total alcoholic strength by volume ranging from 11.5% vol. to 12% vol. The red wines are characterized by a more or less intense ruby colour, sometimes with violet reflections; the aroma is delicate and ranges from floral to fruity; the taste, on the other hand, is dry, dry, sometimes warm and robust. The Ansonica, the only white wine, has a more or less intense straw yellow colour, the aroma is fruity and delicate, the taste is dry and characteristic.

Grape production area

The production area for "Vittoria" is characterised by a warm, dry Mediterranean climate. The altitude is typical of the medium hilly environment and the variable geology gives rise to a soil richness that is fundamental for cultivation.

Specificity and historical notes

Since the time of Greek colonization, the winemaking tradition in the area of "Victoria" has expanded and continuously improved. The soil and climatic conditions have certainly favoured this process of growth, which at its peak has the wines "Vittoria" Protected Designation of Origin (PDO).