Sicily

CLASSIFICATION: Doc Etna Bianco
GRAPE VARIETY: Carricante and Grecanico
TASTING NOTES:
Pale straw yellow color, crystalline, bright and inviting, with golden reflections that highlight its freshness. On the nose, there is a complex aromatic profile with intense floral notes, accompanied by hints of white fruit, such as apple and peach, and delicate citrus nuances reminiscent of lemon and grapefruit. There are also mineral hints typical of the volcanic terroir of Etna. On the palate, the wine is fresh and lively, with a perfect balance between acidity and structure. It presents clear floral notes followed by tones of ripe fruit, with a long and savory finish that enhances the minerality, making it ideal to pair with fish dishes, shellfish, and summer salads.

Denomination.
Etna D.O.C. Bianco
Carricante 100% d.o.c. 12.5%
On the Mountain.
Selection of grapes from vineyards located on the East and South slopes of Etna, particularly suited for the high altitude (from 700 to 950 m above sea level) and abundant sunlight.

In the Vineyard.
Pure Carricante. Indigenous white grape variety from the Etna volcano. The berry is medium-sized with a very waxy skin, yellow-green in color. The clusters are of medium length and moderately loose. The soils are sandy, volcanic, rich in minerals, with a sub-acidic reaction. The plants, aged between 20 and 60 years, are cultivated both as traditional bush vines and on trellises, with planting densities from 6,000 to 7,000 vines per hectare and yields of 7,000 – 8,000 kg/ha. The mountain and high hill climate is humid and rainy in the colder season, with high ventilation and significant temperature fluctuations.

In the Winery.
The grapes are hand-picked after the first decade of October, destemmed and pressed with gentle pressing. Fermentation takes place for about 15 days at a controlled temperature of around 18°C in steel tanks, using specific indigenous yeasts selected after extensive experimentation in the vineyard and winery. The wine is left to mature in tank on the fine lees for several months before being bottled. Bottle aging for about 2-3 months.

In the Glass.
In appearance, it is straw yellow with greenish hues. On the nose, it is intense, delicate, with hints of apple. On the palate, it is dry, mineral with a pleasant acidity, sapidity, and aromatic persistence.

VARIETALE
Grillo
COLORE Bright and intense straw yellow
NASO Fruity and floral. It is characterized by a complex bouquet, with hints of green tea, hay, and orange blossom.
PALATO Full-bodied, savory, well-balanced. Notes of bread crust and a mineral finish are perceived.
VINIFICAZIONE Aging for 3 months in steel and at least 4 months in bottle
Freshness, linearity. A hillside Grillo, cultivated on the white soil of the most picturesque promontories of the Belìce Valley that fully expresses the characteristics of its terroir. The result of precise work, in search of the best expression of the grape variety, through attentive and local viticulture, aimed at maximizing the enological potential of the vineyards. The grapes, hand-picked in the last decade of August, are processed in the winery with soft pressing; a temperature-controlled fermentation ensures the best quality for the must-flower. An eclectic and vertical wine, characterized by a deep bouquet, with hints of green tea, hay, and orange blossom; the sip concludes with a long, slightly mineral finish.

Catarratto d.o.c.
Here is the Catarratto from Tenute Orestiadi. From the Belice valley, with its intoxicating scents of sea breeze and yellow flowers, a pure Catarratto ready to give you the beautiful sensation of the sea, vacation, and grilled fish. In the glass, it shines in its bright straw yellow. Moreover, on the nose, it releases fruity and floral sensations with notes of Mediterranean scrub, white-fleshed fruit, peach, almonds, and orange blossom. Finally, on the palate, it shows great elegance and an excellent balance between freshness and softness.
We are on an island rich in history, culture, and tradition, a crossroads of peoples with different customs, habits, and languages. All of this has enriched beautiful Sicily, making it a sought-after destination for tourists from all over the world. Tenute Orestiadi is a significant reality of the Belice Valley, a famous area sadly known for the earthquake of 1968 that destroyed entire communities. These have now been rebuilt thanks to the work, commitment, and passion of many men and women, foremost among them Senator Ludovico Corrao, head of the Orestiadi Foundation and mayor of Gibellina until the 1980s, who was able to recreate a true open-air museum.

Classification
Wine Salina Bianco IGP
Grapes Inzolia 50%, Catarratto 50%
Production area Capo Faro, Salina – Sicily
Soil Volcanic
Training system Espalier
Color Straw yellow, with greenish reflections.
Aroma Good intensity with hints of ripe fruit (peach) followed by floral sensations of the island where it originates.
Taste Fresh, with good sapidity towards juicy, fruity.

Classification White Wine Secca del Capo IGP Salina
Grape Variety Malvasia 100%
Production Area Capo Faro, Salina – Sicily
Soil Volcanic
Training System Bush-trained, Espalier – Guyot Pruning
Color Straw yellow with golden reflections.
Aroma Floral with notes of exotic fruit and citrus.
Taste Fresh, harmonious and elegantly smooth

CLASSIFICATION: IGP Sicilian Lands
GRAPE VARIETY: 100% Nerello Mascalese
TASTING NOTES:
Nerello Mascalese White wine, it
is characterized by a fascinating olfactory complexity. On the nose, hints of yellow spices, ripe fruits, and delicate notes of licorice, mint, and medicinal herbs emerge. The Notturna presents itself with a surprising freshness and a breadth that gives it a beautiful structure. The savoriness is well present, providing balance on the palate. The fruity notes are accompanied by those of aromatic herbs, creating a refined taste harmony. This wine stands out for its balance and great savoriness, offering a memorable sensory experience.

Sicilia i.g.t.
MOSCATO DI ALESSANDRIA 60% ALBANELLO 40%

The name of a road, for a wine that is a journey. That of the farmers who, three thousand years ago, set off from the countryside with amphorae, and then barrels, filled with the fruit of their labor, the toil, the joy, still the scent of the earth. The journey of the farmers, even today heading to their vineyard, amidst encounters and exchanged words, under the clear sky of the Iblei.
CLASSIFICATION SICILIAN TERRITORIES IGT
VARIETY MOSCATO DI ALESSANDRIA 60% ALBANELLO 40%
ALTITUDE 280 M.A.S.L.
SOIL MEDIUM TEXTURE. COMES FROM SUB-APPENINE SANDS OF CALCAREOUS NATURE
AGRICULTURE ORGANIC, NO CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT
AVERAGE AGE OF PLANTS 15 YEARS
PLANT DENSITY 6,000 VINES PER HECTARE
HARVEST TIME LAST WEEK OF SEPTEMBER
FERMENTATION WITH INDIGENOUS YEASTS, 15 DAYS MACERATION ON THE SKINS
AGING 6 MONTHS IN CEMENT TANKS, 1 MONTH IN BOTTLE, NO FILTRATION

Our first white wine was an ‘orange wine’, fermented on the skins for an extended period. I liked its tactile sensation and density, but I missed the finesse and precision of classic French white wines, for example those from the Loire. With the 2015 vintage, I changed the winemaking technique to seek the purity and flavors of Etna; this led to maintaining skin contact for a short period and aging the wines longer in the cooler part of the cellar before bottling. The elegance, purity, and density achieved make this wine suitable to accompany a wide variety of dishes and different cuisines, from fish to white meat.
Region: Etna, Northern Valley
Location: municipalities of Randazzo and Castiglione di Sicilia
Vineyards: Calderara, Crasà, and Picciolo
Exposure: North
Variety: Grecanico Dorato 50%, Carricante 50%
Average age of vines: 30+ years
Vinification: Destemming and light crushing with soft pressing
Fermentation: maceration with the skins and only indigenous yeasts for about 3 days
Aging: In neutral fiberglass tanks from 1500 to 4500 liters for about 16 months
Clarification: No
Filtration: Before bottling with PP cartridges of 0.8 microns
Sulfur: Values may vary from 15 to 50 mg/l., added or not, depending on the quality of the grapes and the stability of the wine
Annual production: 10,000 bottles
First vintage: 2004
Denomination: DOP Sicilia or IGP Terre Siciliane Bianco

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