In southeastern Sicily close to Ragusa, Gurrieri is perched within the Vittoria D.O.C. zone; an estate that has been farming and making exceptional wines for three generations on their family property. 18 hectares of fruit split between the extremely fertile areas of Mount Iblei and the Noto Valley is where Giovanni Gurrieri continues his father and grandfather's dream. In 1997, he started the official winery. As they also make table grapes, the estate is certified organic, and the winery has always sought to produce grapes and wines that can express the quality and character of the vineyard in complete harmony with nature. Nearby, the Hyblaean Mountains have soils rich with clay, plenty of red sand, and limestone, which combine with the breezy Mediterranean climate, adding gorgeous freshness to the local Frappato and Nero d'Avola. From a hand-harvest to little to no oak use, the final juice has seen no intervention, keeping the finished wines expressive, fresh, and full of dynamic character.
gurrieri 'donna grazia'
60% Nero d'Avola, 40% Frappato
The Donna Grazia is a completely unique wine that Giovanni began making as part of this range of wines only a few years ago. It is the typical Cerasuolo di Vittoria blend of 60% Nero d’Avola and 40% Frappato, however it was vinified like a white wine, being pressed immediately off of the skins so that no red color is in the final wine. After a hand harvest in the fields and a gentle pressing in the cellar, the juice co-fermented in stainless steel tank and stayed there for a total of 6 months. Once ready, it was bottled and three months later released to the market. The resulting wine is wonderfully fresh, but surely has a texture and weight to it that sets it apart from a typical Sicilian white. Plenty of floral and bright aromatics lead to a palate that is balanced between fruit and a mineral driven focus.
The Frappato is a remarkable display of this light bodied varietal, native to the southeast corner of Sicily. With sand and clay in this young vineyard, the organic grapes were hand-harvested into small baskets before 11am, and brought into the cellar for extended skin maceration before the natural fermentation began when the temperatures were raised. After malolactic fermentation was complete, the wine rested for six months in the same stainless steel tanks and was then bottled without any fining or filtering. A few more months in bottle, and the wine was ready for its release to the market, offering a delightfully fresh and approachable red. The fruit is beautifully fragrant, with intense notes of bilberry, blackberry, raspberry, and aromatic floral tones. On the palate it remains fresh among the sweet and fine tannins, and the acidity lifts the fruity character up, giving depth and complexity to a wine whose weight is as light as a feather.
gurrieri 'don vicé'
60% nero d'avola, 40% frappato
The Don Vicé is DOCG Cerasuolo di Vittoria, meaning it is a blend of the two prominent red varietals of the area: Frappato and Nero d’Avola. When these two grapes come together, the balance is extraordinary, as the light and fresh, acidic nature of the Frappato compliments the darker fruit and earthy structure of the Nero d’Avola. The grapes were hand-harvested in the early morning and brought to the cellar for a hand-destemming before an extended and cold skin-maceration and native yeast fermentation in stainless steel. With only having spent time in steel, the two wines are blended and then bottled without filtration. The resulting Cerasuolo is absolutely beautiful. Very aromatic on the nose, there is a bright red fruit quality that accompanies a pretty, floral note, yet a core of dark fruit and damp earth rings through as well. On the palate, there is a wonderful combination of body, freshness, fruit character, and earthy drive, counterbalanced on the palate with soft but noticeable tannins. This wine is a perfect red for a table of meats, chartcuterie, cheeses, and pasta.
gurrieri nero d'avola
100% nero d'avola
The Nero d’Avola is a wonderful expression of this ancient and famous grape of Sicily, which is also locally known as Calabrese, as it takes on a different and fresher characteristic when grown in the sandy clay hills of the Hyblaean Mountains, compared to other parts of the island. The grapes were hand-harvested in the early morning and brought to the cellar for a hand-destemming before an extended and cold skin-maceration and native yeast fermentation in stainless steel. The resulting wine has depth on the nose, with dark berries and bright barely-ripe fruits, hints of earth and spice, and a compelling note of something very Italian. The palate is fresh, with ample amounts of bright acidity, an approachable tannic backbone, and fruit that is expressive and driven to accompany the more earthy nature of the grape.