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I vini della Sicilia | Uglygrapes

Wines of Sicily | Uglygrapes

Intense ruby red. Jammy red fruit, mineral notes, flowers, herbs, menthol notes, tobacco, pepper. Dense, intense, tannic.

Siccagno in Sicilian dialect means concentrated grape. The wine is made from only Nero d'Avola in the municipality of Vittoria. The vineyards, more than 40 years old, are cultivated according to organic farming without the use of chemicals. Vinification follows natural processes, the grapes macerate on the skins for 25 days in steel tanks where spontaneous fermentation also takes place. After aging for 22 months in oak barrels, the wine is neither filtered nor clarified.

Siccagno in Sicilian dialect means concentrated grape. The wine is made from only Nero d'Avola in the municipality of Vittoria. The vineyards, more than 40 years old, are cultivated according to organic farming without the use of chemicals.

<label>Soil:</label>Medium texture, sandy of calcareous nature
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Guyot and sapling
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Spontaneous fermentation in 85 hl concrete vats and maceration for 25 days with daily pumping over and punching down. Aged in 25 hl Slavonian oak barrels for 22 months. Unfiltered.
<label>Sulfur dioxide:</label>40 mg/l

Nero d'Avola Sicilia Doc

Nero d'Avola

Arianna Occhipinti

Vigneti Arianna Occhipinti

Acate

Straw yellow with golden hues. Honey, citrus, iodine notes of saltiness, flowers, apple, peach, mint, spice, vanilla, pastry. Balanced, acidic, savory, fruity.

The Graci winery's Etna Bianco "Arcuria" comes from the Arcurìa vineyard from which it takes its name, located between 600 and 660 meters above sea level, within the territory of Passopisciaro on the northern slope of Etna. Grape processing, terroir and exposure give an expressive white wine with great personality.

<label>Soil:</label>Bruno of volcanic origin rich in iron and skeleton
<label>Average vineyard age:</label>Between 15 and 70 years old
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>Sapling, espalier
<label>Vine density:</label>6300 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in cement tanks and oak barrels. Aging in cement tanks and oak barrels on the lees for 12 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Etna Bianco Doc

Carricante

Graci

Passopisciaro

Vigneti Contrada Arcurìa

Intense, bright ruby red with garnet highlights. Fruit in spirit, spices, mint, notes of moss and humus, leather, tobacco. Full, warm, balanced, tannic, savory notes.

The Etna Rosso Doc San Lorenzo produced by the Girolamo Russo winery is a great interpretation of Sicily's volcanic terrain. The vines are cultivated on the slopes of Etna, at an altitude of almost 800 meters, on black soil, rich in important minerality, where the climate balances dry summers from cold winters, with important temperature ranges between day and night. Climatic conditions that help elevate the sugar content of the grapes, concentrating aromas and sugars that make this wine unique.

The Etna Rosso Doc San Lorenzo produced by the Girolamo Russo winery is a great interpretation of Sicily's volcanic territory. The climatic conditions of the land on which the vines are grown contribute to elevating the sugar content of the grapes, concentrating aromas and sugars that make this wine unique.

<label>Soil:</label>Volcanic, sandy, mineral-rich
<label>Average vineyard age:</label>Between 70 to over 100 years
<label>Estensione del vigneto:</label>7.48 ha
<label>Vine training:</label>Sapling and "modified" espalier sapling
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel at 28-30°C with maceration for 15 days. Aging in 2600-liter second-passage oak barrels for 18 months, then in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Etna Rosso Doc

Nerello Cappuccio

Nerello Mascalese

Girolamo Russo

Randazzo

Vigneti Contrada San Lorenzo

Intense and bright ruby red. Red fruits in spirit, flowers, peach, underbrush, notes of tobacco, spice, leather. Firm, tannic, balanced, acidic, saline.

Girolamo Russo's Etna Rosso "Feudo" is a red wine that reflects in every facet the territory in which it is produced. The vines are grown on the northern slopes of Etna, on volcanic, sandy, mineral-rich soils. "Feudo" comes from Nerello Mascalese grapes and small percentages of Nerello Cappuccio, in the vineyards of Contrada Feudo (Randazzo). The result is an intense ruby red wine, firm and balanced.

Girolamo Russo's Etna Rosso "Feudo" is a red wine that reflects in every facet the territory in which it is produced. Feudo" comes from Nerello Mascalese grapes and small percentages of Nerello Cappuccio, in the vineyards of Contrada Feudo (Randazzo). The result is an intense ruby red wine, assertive and balanced.

<label>Soil:</label>Volcanic, sandy, mineral-rich
<label>Average vineyard age:</label>Between 80 and 100 years
<label>Estensione del vigneto:</label>0.76 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>20 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel at 28-30°C with 15-day maceration. Aged for 18 months in used large casks and tonneaux, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneti Contrada Feudo di Mezzo

Intense ruby red. Red fruit, berries, herbal, iron and balsamic notes. Broad, slightly tannic, savory, persistent.

Etna Rosso Doc Feudo di Mezzo from the Girolamo Russo winery is a red wine made from Nerello Mascalese grapes, with a small percentage of Nerello Cappuccio. The vines are located in Contrada Feudo di Mezzo in Castiglione di Sicilia, on the slopes of Mount Etna. It is an organic red wine, distinguished by its fragrance and elegance.

Etna Rosso Doc Feudo di Mezzo from the Girolamo Russo winery is a red wine made from Nerello Mascalese grapes, with a small percentage of Nerello Cappuccio. It is an organic red wine that stands out for its fragrance and elegance.

<label>Soil:</label>Volcanic, sandy, mineral-rich
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>0.76 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>20 q
<label>Harvest time:</label>Second half of October
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with indigenous yeasts, maceration on the skins for 15 days. Aging in used barrels and tonneaux for 18 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Transparent ruby red. Flowers, red fruits, spices, tobacco, licorice. Tannic, full-bodied, almondy.

Etna Rosso "Arcuria" from the Graci winery is a Sicilian red wine from Nerello Mascalese grapes selected from the contrada from which it takes its name. Fermentation with indigenous yeasts and organic farming make it a genuine and territorial product. Aging in wood enriches the fruity aromatic array with more spicy tones. The flavor is warm and structured, elegant and intense

Etna Rosso "Arcuria" from the Graci winery is a Sicilian red wine from Nerello Mascalese grapes selected from the contrada from which it takes its name.

<label>Soil:</label>Sandy volcanic rich in skeleton and iron
<label>Average vineyard age:</label>Between 15 and 70 years old
<label>Estensione del vigneto:</label>15 ha
<label>Vine training:</label>Sapling
<label>Vine density:</label>6000-10000 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation without temperature control in truncated oak vats, maceration in contact with skins for 30 to 90 days. Aging in large oak vats for 24 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Muted ruby red. Berries, roots, herbs, spicy notes. Fresh, persistent, savory, tannic.

Pietradolce's Etna Rosso DOC "Contrada Santo Spirito" comes from the northern slope of Etna, from pre-phylloxera vines with an average age of 90 years. Aged in French oak for about 14 months, it is an articulate, energetic and vibrant wine.

Contrada Santo Spirito Etna Rosso Doc Santo Spirito - Pietradolce

<label>Soil:</label>Sandy loam with abundant presence of skeleton
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Maceration in contact with the skins for 18 days and fermentation in cement tanks. Aging in French oak tonneaux for 14 months.
<label>Sulfur dioxide:</label>na

Pietradolce

Vigneti Contrada Santo Spirito

Intense ruby red. Red fruit, spice, coffee, chocolate, carob, licorice. Full, structured, balanced, tannic, fresh and savory.

Saia is made with only Nero d'Avola, the winery's most important wine. Its name comes from irrigation canals made centuries ago by the Arabs. Vineyards more than 30 years old stand in the Val di Noto in eastern Sicily on volcanic soils surrounded by citrus, fruit and vegetable crops.

<label>Soil:</label>Calcareous, sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>5555 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation in stainless steel for and maceration of about 20 days. Aging in French oak barrels for 12/14 months, then in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Feudo Maccari

Pachino

Straw yellow. Flowers, tropical fruits, iodine notes. Soft, savory, fresh, balanced.

The Carricante grapes that give rise to Pietradolce winery's Etna Bianco "Archineri" grow at an altitude of 850 meters on vines more than 100 years old. The proucts of these vines are medium-low but of excellent quality and give rise to a white wine with a subtle and refined aromatic profile.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Vigneti Contrada Caselle

Milo

Muted ruby red. Wild berries, notes of underbrush, spices. Fresh, elegant, savory, intense tannin, persistent.

Etna Rosso Doc Feudo di Mezzo is a red wine made from Nerello Mescalese grapes grown in small plots on the northern slopes of Etna between 600 and 900 meters above sea level. According to Pietradolce's production philosophy, the grapes are vinified separately, respecting the individual terrorir in order to enhance their characteristics and nuances.

<label>Soil:</label>Volcanic, sandy, rich in minerals and iron
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Maceration in steel tanks in
contact with the skins for 18 days. Aging in French oak tonneaux with a grain
fine and lightly toasted for 14 months.
<label>Sulfur dioxide:</label>na

Bright ruby red. Red fruits, flowers, spices, Mediterranean herbs. Delicate, full-bodied, fresh.

Frappato Occhipinti "BB" is made from pure Frappato grapes. The Arianna Occhipinti winery, in order to cultivate its vines, marries an extraneously artisanal organic agriculture, this allows to obtain a unique and expressive wine in full respect of the environment. Following the harvest, the grapes are spontaneously fermented in cement vats for 25 days with daily pumping over and punching down. Aging then takes place in the same containers for 6 months, then 12 months in Austrian oak barrels. It is a fresh, full-bodied wine.

Frappato Occhipinti "BB" is made from pure Frappato grapes. The Arianna Occhipinti winery, in order to cultivate its vines, espouses an extraneously artisanal organic agriculture. It is a fresh and full-bodied red wine.

<label>Soil:</label>Sandy, calcareous rocks, calcareous clay.
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete vats for 25 days with daily pumping over and punching down. Aging in the same containers for 6 months, then 12 months in Austrian oak barrels.
<label>Sulfur dioxide:</label>35 mg/l

Frappato Terre Siciliane Igt

Frappato

Bright ruby red. Berries, red fruits, spices, marine notes. Decisive, fine, fresh, savory.

Arianna Occhipinti's Frappato is a red wine of great stuff, capable of bewitching the palate from the first sip, thanks to its explosiveness demonstrating all the talent of the winery.  Fresh, thirst-quenching and elegant.

FL Frappato Terre Siciliane Igt - Arianna Occhipinti

<label>Soil:</label>Sandy, calcareous pebbles, rocky limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on skins and spontaneous fermentation in cement vats for 25 with daily pumping over and punching down. Aging in cement vats for 6 months, then 12 months in Austrian oak barrels.
<label>Sulfur dioxide:</label>35 mg/l

Bright ruby red. Red fruits, flowers, spices, marine notes. Juicy, fresh, savory, slightly tannic.

Frappato "PT" from the Arianna Occhipinti winery is a fragrant, perfumed and elegant red wine made from pure Frappato grapes from vines about 60 years old. l "PT" Frappato is made from carefully selected and hand-harvested grapes, fermentation takes place in concrete tanks with maceration on the skins and frequent daily pumping over. Aging takes place in cement tanks for 6 months, followed by 12 months in oak barrels.

he Frappato "PT" from the Arianna Occhipinti winery is a fragrant, perfumed and elegant red wine made from pure Frappato grapes from vines about 60 years old.

<label>Soil:</label>Loose sea sand
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Backrest
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>Between late August and early September
<label>Vinification and ageing:</label>Spontaneous fermentation on yeasts in concrete vats for 25 days with daily pumping over and punching down . Aging for 6 months in cement, then 12 months in oak barrels.
<label>Sulfur dioxide:</label>35 mg/l

Straw yellow with golden highlights. Citrus, flowers, spicy notes. Fresh, savory, acidic, persistent, mineral.

Girolamo Russo winery's Etna Bianco "Nerina" is made from Carricante and other native grapes grown on the northern slope of Mount Etna, on mineral-rich volcanic soil that lies about 700 meters above sea level. Produced entirely organically, this wine is fresh and saline.

<label>Soil:</label>Volcanic, sandy, mineral-rich
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling and "modified" espalier sapling
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation of 30% of the grapes in used tonneaux, 70% in steel at a temperature of 12/15°C for about 10 days on native yeasts, maceration on the skins for 24 hours. Aged partly in tonneaux and partly in steel for 6 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Minnella

Inzolia

Catarratto Bianco

Grecanico

Coda di Volpe Bianca

Ruby red. Flowers, red fruits, smoky notes, licorice, tobacco, spices, herbs, wet earth, iron notes. Full, intense, tannic, fresh, slightly savory.

The Frappato grape variety is native to southeastern Sicily, where it has been documented since the 17th century. It is grown mainly in the province of Ragusa, especially in the countryside around the city of Vittoria. Characterized by a medium-sized pyramidal cluster with compact round oval berries, it grows mainly on dry soils and is not very vigorous nor particularly fertile. Frappato is one of Sicily's oldest grapes but has no ties to the island's atre varieties. According to DNA studies it has a kinship with Sangiovese and a brotherhood with Gaglioppo di Calabria.

The Frappato grape variety is native to southeastern Sicily, where it has been documented since the 17th century. It is grown mainly in the province of Ragusa, especially in the countryside of the city of Vittoria.

<label>Soil:</label>	Medium consistency, comes from sub-Apennine sands of calcareous nature
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Guyot and sapling
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Spontaneous fermentation in 85 hl concrete vats and maceration on the skins for 25 days with daily pumping over and punching down. Aged in the same containers for 6 months and in Austrian oak barrels for 12 months. Unfiltered.
<label>Sulfur dioxide:</label>35 mg/l

Terre Siciliane Igt

Faint ruby red. Red fruits, cocoa, spices, flowers, mineral notes. Structured, juicy, tannic, persistent.

Feudo Pignatone Rosso Davanti Casa from the Emiliano Falsini winery, comes from the selection of Nerello Mascalese grapes from century-old plants grown organically in the Contrada of the same name in the municipality of Randazzo on the northern slope of Etna volcano at an altitude of about 700 meters. The grapes destined for Feudo Pignatone Rosso Davanti Casa come from century-old plants, the selection of the bunches is done meticulously in the vineyard and then through the separate vinification of each individual parcel so as to produce a wine that is identical to the territory and the contrada. A wine full of energy, of rare elegance and finesse capable of evolving beautifully over time.

Feudo Pignatone Rosso Davanti Casa from the Emiliano Falsini winery, comes from a selection of Nerello Mascalese grapes from centuries-old plants grown organically in the Contrada of the same name in the municipality of Randazzo on the northern slope of Etna volcano at an altitude of about 700 meters (2,700 feet).


<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in cement tanks for 6 months, then 12 months in barrique.
<label>Sulfur dioxide:</label>na

Emiliano Falsini

Vigneti località Contrada Pignatone

Bright ruby red. Red fruit under spirit, yellow peach, flowers, spices, balsamic notes, wet stone mineral notes, grass. Soft, voluptuous, acidic, tannic,

Pietradolce winery's "Contrada Rampante," is an Etna Rosso that comes from the grape that is the symbol of this part of Sicily, Nerello Mascalese. The vines grow using the alberello system, are about 85 years old and ctgrow on soil located about 850 meters above sea level, consisting of a sandy loam texture. The must obtained from the soft pressing of the grapes ferments in steel, macerating in contact with the skins for a total of 18 days. The production process ends with aging, which lasts a total of 14 months and takes place in French oak tonneaux.

Contrada Rampante Etna Rosso Doc Rampante - Pietradolce

<label>Soil:</label>Sandy loam with abundant presence of skeleton
<label>Average vineyard age:</label>85 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Maceration in contact with the skins for 18 days and fermentation in cement tanks. Aging for 14 months in French oak tonneaux.
<label>Sulfur dioxide:</label>na

Vigneti Contrada Rampante

Ruby red with garnet highlights. Red fruits, carob, spices, cocoa notes, flowers, slightly mineral. Soft, balanced, slightly acidic, tannic.

The Cerasuolo di Vittoria designation was recognized as DOCG in 2005. The territory lies in the southeastern part of Sicily between the provinces of Ragusa, Caltanissetta and Catania, is bordered to the north by the Erei Mountains, to the south by the Mediterranean Sea, to the east by the Iblei Mountains and to the west by the central southern hills of the province of Ragusa. Viticulture was practiced in this area by the Greeks as early as the 7th century B.C., developing with the founding of Syracuse and Kamarina. Evidence of wine production are some coins depicting wine amphorae found in the Camarina area and also amphorae found on the seabed near Kamarina. The name of the area derives from the noblewoman Vittoria Colonna Henriquez, who founded the city of Vittoria in 1606 and encouraged the cultivation of vines. Viticulture developed greatly in the following centuries, until the arrival of the phylloxera epidemic that destroyed most of the crops, which recovered only in recent decades.

The Cerasuolo di Vittoria designation was recognized as DOCG in 2005. The territory lies in the southeastern part of Sicily between the provinces of Ragusa, Caltanissetta and Catania, and is bordered to the north by the Erei Mountains, to the south by the Mediterranean Sea, to the east by the Iblei Mountains and to the west by the central southern hills of the province of Ragusa.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel and maceration on the skins, with submerged cap, for about 100 days. Aging in large Slavonian oak barrels for 36 months.
<label>Sulfur dioxide:</label>na

Cerasuolo di Vittoria Classico Docg

Paolo Calì

Vigneti Paolo Calì

Bright ruby red. Red fruit, flowers, underbrush, spices, licorice, tobacco. Full, enveloping, balanced, tannic, acidic.

Faro takes its name from the locality of Faro Superiore, in the Messina area. The vineyards stand on hills that reach up to 500 meters above sea level, overlooking the Strait of Messina, and are influenced by currents from the sea, which together with the warmth of the sun create a special microclimate that is perfect for viticulture, which has been present in this area of Sicily for centuries.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, sapling
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel with frequent punching-down and 3-month maceration. Aging in medium-small French oak barrels for 9 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Faro Doc

Nocera

Le Casematte

Vigneti Le Casematte

Faro

Bright straw yellow. Flowers, fruits, citrus, mineral notes, herbs, tobacco. Full-bodied, fresh, balanced.

The vineyards from which the grapes are harvested for the production of Etna Bianco "A' Puddara" from the Tenuta Fessina estate, rise on the slopes of Mount Etna. The grapes are fermented without destemming and aged in barrels for 6-8 months. The result is a wine that perfectly interprets the Sicilian territory, made of strong personality and unique character, elegant and balanced.

The vineyards from which the grapes are harvested for the production of Etna Bianco "A' Puddara" from the Tenuta Fessina estate, rise on the slopes of Mount Etna.  It is a white wine that perfectly interprets the Sicilian territory, made of strong personality and unique character, elegant and balanced.

<label>Soil:</label>na
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>55 q
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Fermentation of unstemmed grapes in 3500-liter French oak barrels. Barrel aging for 6-8 months on fine lees.
<label>Sulfur dioxide:</label>na

Tenuta di Fessina

Vigneto A'Puddara

Biancavilla

Ruby red with garnet highlights. Red fruits, underbrush, wet earth, resin, leather, tobacco, spices, balsamic notes, saltiness. Soft, balanced, firm, fresh, tannic, savory.

Faro wine has been produced in Sicily since ancient times, risked extinction due to phylloxera and subsequent decline, and only in the late 1980s did it return to production. The vineyards stand on terraces made with stone walls on the steeply sloping hills near the village of Santo di Stefano Briga, which overlooks the Strait of Messina. The proximity to the sea allows for a special microclimate, warm during the day and cool and breezy at night.

Faro wine has been produced in Sicily since ancient times, risked extinction due to phylloxera and subsequent decline, and only in the late 1980s did it return to production. The vineyards stand on terraces made with stone walls on the steeply sloping hills near the village of Santo di Stefano Briga, which overlooks the Strait of Messina.

<label>Soil:</label>Sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aged for 18 months in new Troncais and Allier barrels, then 18 months in bottle.
<label>Sulfur dioxide:</label>na

Galatena

Palari

Santo Stefano di Briga

Vigneti Palari

Bright ruby red with garnet highlights. Red fruits in spirit, spices, balsamic notes, incense, moss, wet stone, iron, cinchona. Soft, velvety, full, warm, balanced, tannic, lingering.

Rosso del Conte is made from Nero d'Avola grapes, in larger quantities, combined with Perricone grapes. Nero d'Avola is the commonly used name of the Calabrian grape variety, derived from the Sicilian dialect "Calau Avulisi," meaning " descends from Avola." The grape is characterized by a medium-wide, conical-shaped, compact cluster with large, oval berries. It is very vigorous and therefore leaf growth must be kept under control, has great resistance to saline soils and withstands heat well without losing acidity . Nero d'Avola is the second most common grape variety in Sicily and the seventh in Italy.

Rosso del Conte is made from Nero d'Avola grapes, in larger quantities, combined with Perricone grapes. Nero d'Avola is the commonly used name of the Calabrian grape variety, derived from the Sicilian dialect "Calau Avulisi," meaning " descends from Avola."

<label>Soil:</label>Clayey, fine, slightly calcareous
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>8 ha
<label>Vine training:</label>Sapling, short spur pruning
<label>Vine density:</label>4400 strains per hectare
<label>Average production per ha:</label>67 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in stainless steel tanks. Aging in new 225-liter French oak (Allier and Tronçais) barrels for 18 months, then in bottle for 12 months.
<label>Sulfur dioxide:</label>na

Contea di Sclafani Doc

Perricone

Tasca d'Almerita

Valledolmo

Vigneto San Lucio

Amber yellow with orange highlights. Dried fruit, honey, pumice, saltiness, tobacco, wood, notes of herbal infusions, moss, wet stones. Full, intense, persistent.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels. This technique was used for the vinification of the original Marsala.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels.

<label>Soil:</label>Medium-textured sandy limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>12 ha
<label>Vine training:</label>Guyot trellis and counter-trellis
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in oak and chestnut barrels at room temperature by indigenous yeasts. Aged in oak and chestnut barrels for at least 15 years using the solera method with malolactic fermentation taking place. Unfiltered.
<label>Sulfur dioxide:</label>12 mg/l

Vino Bianco

Grillo

Marco De Bartoli

Samperi

Intense ruby red. Spices, fruit, red fruit jam, flowers, eucalyptus. Warm, soft, fresh and savory.

The Perricone grape variety is mainly found near the cities of Trapani and Marsala, but before the arrival of phylloxera it was widespread throughout Sicily. After being almost completely devastated, Perricone remained little exploited, growers preferring more resistant and productive grapes. It is characterized by a very long, pyramid-shaped cluster with medium to large round berries with a dark blue color.

The Perricone vine is mainly found near the cities of Trapani and Marsala, but before the arrival of phylloxera it was widespread throughout Sicily. After being almost completely devastated, Perricone remained little exploited; growers preferred more resistant and productive grapes.

<label>Soil:</label>Deep, fine clay, slightly calcareous
<label>Average vineyard age:</label>10 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4600 strains per hectare
<label>Average production per ha:</label>89 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation of 13 days in steel tanks. Aging in 225-liter French oak barrels (Allier and Tronçais), second and third passage, for about 12 months.
<label>Sulfur dioxide:</label>na

Perricone Sicilia Doc

Vigneto Ciminnita

Bright ruby red with garnet highlights. Fruit in spirit, dried flowers, humus, underbrush, balsamic notes, spices, hints of cocoa and tobacco. Soft, warm, tannic, savory.

Archineri Etna Rosso DOC is a wine that comes from Nerello Mascalese vineyards, cultivated on soils facing north of Etna, at an altitude of about 700 meters and rich in sand and skeleton. After manual harvesting, through careful selection of the bunches, fermentation and maceration in contact with the skins is carried out for a duration of 18 days. This is followed by aging in French oak tonneaux for a period of 14 months.

<label>Soil:</label>	Sandy loam with abundant presence of skeleton
<label>Average vineyard age:</label>85 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label> Maceration in contact with the skins for 18 days with fermentation in cement tanks. Aging in French oak tonneaux for 14 months.
<label>Sulfur dioxide:</label>na

Bright ruby red with garnet highlights. Red fruit, orange marmalade, dried fruit, spices, graphite and balsamic notes. Warm, tannic, slightly bitterish.

 Tenuta di Fessina's Etna Rosso "Musmeci," comes from Rovittello, on vineyards located 670 meters above sea level on the northern slope of Etna. Ancient vineyards where Nerello Mascalese grapes are able to express their full potential. Etna Rosso "Musmeci" is an elegant wine that matures in tonneaux and large oak barrels for at least 20 months in total,

<label>Soil:</label>Sandy rich in volcanic ash
<label>Average vineyard age:</label>89 years old
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with temperature between 25 and 28°C with maceration for 10-15 days. Aged for 10-12 months in French oak tonneaux, then in large French oak barrels for 6-8 months and finally for at least 4 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneti Tenuta di Fessina

Bright ruby red. Syrupy red fruits, dried flowers, menthol notes, earth, resin, bark, minerals, coffee powder, licorice, tobacco. Full, tannic, elegant, savory, alcoholic.

Etna Rosso "Barbagalli" is a red wine of extraordinary elegance, among the best expressions of Nerello Mascalese. It matures for 20 months in oak barrels and expresses itself on well-balanced tones of roots, red fruit, cherries and sweet spices, combined with distinct mineral nuances. The sip is velvety and precise, supported by fine tannins and an energetic freshness

Barbagalli Etna Rosso Doc Rampante - Pietradolce

<label>Soil:</label>Sandy loam with abundant presence of skeleton
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration in contact with skins for 18 days and fermentation in cement tanks. Aged for 20 months in French oak tonneaux, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Golden yellow. Yellow fruit, buttery notes, honey, toasted, balsamic and mineral notes. Full, firm, savory, balanced and persistent.

The 100-year-old, free-range vineyards from which this wine is made are scattered among the most vocated areas on Etna's northern slope.  After a 10-month maceration, the resulting wine has an explosive, mineral bouquet with hints of exotic fruit and herbs, the thick, silky sip is enlivened by vibrant acidity for a very long, fresh finish.

Vigna Sant'Andrea Etna Bianco Doc Caselle - Pietradolce

<label>Soil:</label>	Sandy loam with abundant presence of skeleton
<label>Average vineyard age:</label>110 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in a single 20 hl oak vat with maceration in contact with the skins for 10 months. Aged in steel for 4 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Straw yellow. Exotic fruit, citrus. Fresh, balanced, fruity note, lingering.

Cataratto is a grape variety widespread throughout Sicily, mainly in the areas of the city of Trapani and Palermo, and is the second most widespread white grape variety in Italy. The name Catarratto comes from cataratta, meaning waterfall, because of the large amount of wine that can be produced. There are several biotypes of Catarratto, and genetic studies have established a parental link with Garganega.

Cataratto is a grape variety widespread throughout Sicily, mainly in the areas of the city of Trapani and Palermo, and is the second most widespread white grape variety in Italy. The name Catarratto comes from cataratta, meaning waterfall, because of the large amount of wine that can be produced.

<label>Soil:</label>Sandy, loamy, medium texture
<label>Average vineyard age:</label>60-70 anni
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, spur pruning and guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>October
<label>Vinification and ageing:</label> Temperature-controlled fermentation in steel. Aged in steel for 6 months, then in bottle for 4 months.
<label>Sulfur dioxide:</label>na

Cataratto Sicilia Doc

Castellucci Miano

Golden yellow. Apricot, smoky notes, flint. Rich, intense, persistent.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries. No chemical or mechanical intervention is carried out on the plants or the soil, except for small amounts of sulfur and copper. The harvest is done manually, and the winemaking processes take place naturally without the addition of yeasts, without filtrations or the addition of corrective substances, and following the natural timing of fermentation.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>9 ha
<label>Vine training:</label>Guyot espalier
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in oak barrels and maceration, without pumping over or punching down, for 10 days. A small portion ferments in amphorae. Aging in oak barrels on fine lees for 10 months. No filtration or clarification.
<label>Sulfur dioxide:</label>28 mg/l

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