Sicily

CLASSIFICATION: Doc Etna Rosso
GRAPE VARIETY: Nerello Mascalese
TASTING NOTES:
deep ruby red colour, bright with violet reflections, highlighting the freshness of the wine. On the nose, it offers a complex and enveloping aromatic bouquet, with intense aromas of juicy raspberries and blood oranges, enriched by delicate notes of white flowers, yellow apple, and tropical fruit. The typical mineral nuances of the Etna terroir integrate perfectly, making the olfactory experience unique. On the palate, it reveals itself as elegant and well-structured, with a vibrant freshness that balances soft and silky tannins. The flavours of red fruit blend harmoniously with notes of hazelnut and vanilla, coming from aging in chestnut barrels. The finish is long and persistent, characterised by a delicate mineral aftertaste.

Denomination.
Etna D.O.C. Rosso
On the Mountain.
From a selection of grapes from vineyards located on the north, south-east and south-west slopes of Etna.

In the Vineyard.
Blend of Nerello Mascalese (c.80-85%) and Nerello Cappuccio (c.15-20%). The soils are sandy, volcanic, rich in minerals, with a sub-acidic reaction. The vines, aged from 10 to 60 years, are cultivated both in traditional bush and trellis systems, with planting densities ranging from 6,000 to 8,000 plants per hectare and yields of 7,000 – 8,000 kg/ha. The altitudes vary from 450 to 900 m above sea level, with a mountain and high hill climate, humid and rainy in the coldest season, high ventilation and significant temperature fluctuations.

In the Winery.
The two varieties are vinified separately. After destemming, both ferment in steel at controlled temperature, with a maceration of about 15 days, aided by indigenous yeasts selected by the winery after extensive experimentation. About 80% of the Nerello Mascalese matures in steel and 20% in 2nd-3rd passage French oak barrels for about 8-10 months. The Nerello Cappuccio, on the other hand, matures only in steel. The wine ages in the bottle for about 3 months.

In the Glass.
To the eye, it appears a light ruby red. On the nose, it is ethereal, intense, with hints of ripe fruit. On the palate, it is dry, mineral with a pleasant acidity and sapidity, persistent, harmonious.

Nerello Mascalese 100% d.o.c. 14.5 vol.
Denomination.
Etna D.O.C. Rosso

On the Mountain.
Vineyard in Contrada Cavaliere, South-West slope of Etna, within the territory of the Municipality of Santa Maria di Licodia (CT). A particularly suited area due to its high altitude (900 m a.s.l.) and abundant sunlight.

In the Vineyard.
Pure Nerello Mascalese. The soil is volcanic sandy, rich in minerals and skeleton, with excellent drainage capacity, and has a sub-acid reaction. The vines, about 50 years old, are trained on trellises, with a planting density of about 6,500 plants per hectare and a yield of 6,000 kg/ha. The climate is mountainous, with low rainfall, high ventilation, and significant temperature variations.

In the Winery.
Grapes are harvested around mid-October. Fermentation occurs in steel at controlled temperature with maceration for about 21 days, using a specific indigenous yeast selected in the vineyard by the winery after extensive experimentation. The wine matures in French oak tonneaux for 12 months and then in steel before being bottled for an additional refinement of 10 months.

In the Glass.
In appearance, it is ruby red. On the nose, it is ethereal, spicy, with hints of red fruit. The palate is dry, full, tannic, persistent, and harmonious.

CLASSIFICATION: DOC Etna Rosso
GRAPE VARIETY: 100% Nerello Mascalese
TASTING NOTES:
It presents a fresh bouquet that opens the doors to citrus notes of grapefruit peel and fruity notes of blackcurrant. At the centre of its aromatic profile,
we find the sweetness of vine peach, accompanied by a range of red fruits such as strawberries and raspberries, along with a delicate hint of orange blossom that adds freshness and complexity. In the finish, elegant notes of vanilla and a light sweetness envelop the
palate. The wine stands out for its complexity and for the harmonious combination of rich and bright dark fruit, balanced by a touch of acidity and freshness. An intriguing choice for those seeking a refined and captivating sensory experience.

CLASSIFICATION: IGP Terre Siciliane Rosso
GRAPE VARIETY: 100% Nerrello Cappuccio
TASTING NOTES:
intense ruby red colour. On the nose, it offers a pleasant aromatic complexity, with distinctive aromas of sour cherry and wild berries, enriched by spicy nuances that enhance the bouquet. These fruity aromas are well balanced by slightly herbaceous notes, making the olfactory experience intriguing and lively. On the palate, La Fata Galanti is warm and soft, with an elegant and harmonious structure. The tannins are well integrated and provide a silky sensation, while the palate is enveloped by fruity flavours and spices, making each sip a true delight. The finish is persistent and pleasant, inviting another taste. This wine is perfect for pairing with meat dishes and aged cheeses, making it an excellent choice for special occasions.

Tradition, history. An excellent interpretation of the flagship red grape variety of Sicily, with a character that is typically Mediterranean. The result of precise work, aimed at finding the best expression of the grape variety, through attentive and close viticulture, focused on maximizing the enological potential of the vineyards. After manual harvesting, necessary to safeguard the integrity of the grapes, and subsequent fermentation at controlled temperature, the wine matures first in steel (4 months), then in French oak barriques for 8/10 months, with an additional 6 months in bottle lying down. The Nero d'Avola from the 'La Selezione' line tells the story of Sicilian wine, through its unmistakable aromas of berries and marasca, mixed with spicy notes. The full sip, with good intensity and length, and the soft and enveloping body, make it a wine of absolute finesse.
COLOUR
Intense ruby red with violet reflections

NOSE
Wide and elegant bouquet. Mineral notes and forest fruit are perceived, integrated with delicate hints of marasca.

PALATE
Delicate, with soft and well-balanced tannins. The aftertaste is fruity, harmonious, and persistent.

VINIFICATION
Matures for 4 months in steel and 8-10 months in French oak barriques, in bottle lying down for at least 6 months

An identity-driven and engaging red, at the peak of the qualitative pyramid of Tenute Orestiadi. The result of meticulous work – analysis and experimentation – carried out in the Belìce Valley, aimed at restoring value and prestige to one of the relic grape varieties of Sicilian viticulture: the Perricone. The grapes, hand-picked and placed in small crates at the end of August, are transported to the winery and subsequently destemmed to best preserve the integrity of the skin. After fermentation at controlled temperature, the resulting product matures for 8 months in steel, with an additional 10 months in bottle lying down. Of intense violet-red colour, like the typical shades of the golden soils where the vines grow, the Perricone from Tenute Orestiadi is characterised by an aromatic bouquet of red fruits, mixed with spicy notes. A wine that stands out, capable of expressing great elegance on the palate, with a sumptuous and persistent finish.
COLOUR
Intense and brilliant violet.

NOSE
Fresh and floral. Aromatic bouquet of red berry fruits mixed with hints of spices and Mediterranean scrub.

PALATE
Soft, elegant and fruity with dense sensations of forest fruits. Sumptuous and persistent finish.

VINIFICATION
Matures for about 8 months in steel and completes the maturation for at least 10 months in bottle lying down.

“SALINA ROSSO” IGP SALINA
From our Nerello grapes grown on the island of Salina (Località Malfa and Porri), this red wine is born with a ruby colour. The persistent aroma recalls the typical wild herbs of the Mediterranean scrub, while the taste highlights nuances of sour cherry and wild blackberry. Salina Rosso is an intense and perfectly balanced wine that can withstand several years of aging. It pairs very well with meat dishes and strong-flavoured cheeses.
Nerello Cappuccio 50% and Nerello Mascalese 50% Protected Geographical Indication
Production area: Capo Faro - Salina, Aeolian Islands
The harvest takes place between the second and third decade of September. The aging begins in large barrels for 6 months, then continues for another
6 months in temperature-controlled stainless steel tanks.

CLASSIFICATION SICILIAN LAND IGT
VARIETY FRAPPATO 70% NERO D’AVOLA 30%
ALTITUDE 280 M.A.S.L.
SOIL MEDIUM TEXTURE. COMES FROM SUB-APENNINE SANDY CALCAREOUS SOIL
FARMING ORGANIC, NO CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT AND SPURRED CORDON
AVERAGE AGE OF PLANTS 15 YEARS
PLANT DENSITY 6,000 VINES PER HECTARE
HARVESTING PERIOD LAST WEEK OF SEPTEMBER, FIRST DECADE OF OCTOBER
FERMENTATION WITH INDIGENOUS YEASTS, 15 DAYS MACERATION ON THE SKINS
AGING 6 MONTHS IN CEMENT TANKS, 1 MONTH IN BOTTLE, NO FILTRATION

Frappato is born from my dream as a girl to make a wine that reflects the land I work, the air I breathe, and my own thoughts. It is sharp, sanguine, and elegant. It is Vittoria and the Iblei mountains. It is the wine that resembles me the most, courageous, original, and rebellious. But not only that. It has peasant origins, which is why it loves its roots and the past it carries within; at the same time, it is capable of fighting to improve itself. It knows refinement without ever forgetting itself.
CLASSIFICATION SICILIAN EARTH IGT
VARIETY FRAPPATO DI VITTORIA
ALTITUDE 280 M.A.S.L.
SOIL MEDIUM CONSISTENCY. COMES FROM SUB-APPENINE SAND OF CALCAREOUS NATURE
AGRICULTURE ORGANIC, NO CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT AND ALBERELLO
AVERAGE AGE OF THE VINES 40 YEARS
PLANT DENSITY 6,000 VINES PER HECTARE
HARVEST TIME FIRST DECADE OF OCTOBER
FERMENTATION WITH INDIGENOUS YEASTS, 30 DAYS MACERATION ON THE SKINS
AGING 14 MONTHS IN SLAVONIAN OAK BARRELS OF 25 HL, 1 MONTH IN BOTTLE, NO FILTRATION

The Siccagno is my Nero d’Avola, born from that concentrated grape known as Siccagna. The Nero that tells so much about Sicily, which is wild, but also fresh and elegant, with the flavour of red fruits. It has a noble and aristocratic quality, but also a melancholic touch like a poet or a philosopher. It is passionate, full of human warmth and contrasts. The Nero that is the grape of our fathers and unites Sicily from corner to corner, capturing its spirit for centuries. A wine that I love deeply, and that has always been with me since the first year.
CLASSIFICATION SICILIAN LANDS IGT
VARIETY NERO D’AVOLA
ALTITUDE 280 M.A.S.L.
SOIL MEDIUM CONSISTENCY. COMES FROM SUB-APPENINE SANDS OF CALCAREOUS NATURE
AGRICULTURE ORGANIC, NO CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT AND ALBERELLO
AVERAGE AGE OF PLANTS 35 YEARS
PLANT DENSITY 6,000 VINES PER HECTARE
HARVEST TIME FIRST DECADE OF OCTOBER
FERMENTATION WITH INDIGENOUS YEASTS, 25 DAYS MACERATION ON THE SKINS
AGING 22 MONTHS IN SLAVONIAN OAK BARRELS OF 25 HL, 2 MONTHS IN BOTTLE, NO FILTRATION

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