Rice arancini with black pig bacon, Vastedda del Belice and pistachio pesto. (Fried onion, wine, salt, pepper, extra virgin olive oil, Grana Padano, butter)
Fresh Pasta, Garlic, Extra Virgin Olive Oil, Peppers and Bottarga (Mullet Eggs, Optional also without Bottarga, simple Garlic and Oil, the price goes to €10.00
Approximately Gr.500/600 with bone. Preferably served "rare" with fresh fried potatoes and Salmoriglio of your choice. Maturation 15 days on the bone. Very present marbling. Forage corn and beetroot. Origin Poland
Price per 100 gr. Weights between 600 and 800 gr. To be served preferably "rare" or "medium blood" Typical Fat Yellow Medium marbling Grass and shrub fodder Maturation 10 days on the bone Served on a plate. Side dish and Salmoriglio of your choice
Palermitana Sausage and Pork, "Piacentinu Ennese" semi-mature Sicilian cheese with Saffron and Black Pepper, Lettuce, Tomato, Pickled Cucumbers, Caramelized Red Onion and Ranch Sauce. Served with fresh French fries
GRAPE VARIETY: Grillo (100%) - Almost absent sulphites. Clayey-limestone SOIL - AGING 7 months in stainless steel VINIFICATION natural, spontaneous fermentation THE IDEA: WHY WE DECIDED TO MAKE A NATURAL WINE FROM GRILLO GRAPES Grillo is one of the most interesting native Sicilian vines, even if difficult to grow and manage. In fact, the name "Grillo", which recalls the insect, indicates the "hopping" nature of the variety, whose maturation is often not homogeneous and whose vineyard is not constant in production. In past years it was a "not respected" grape as it was harvested excessively ripe and used as a blending grape in the production of Marsala, or vinified in reduction to pursue an international taste by imitating French wines produced with Sauvignon blanc. When in 2015 we focused on Grillo grown in the Camporeale vineyard we decided to vinify it for what it is, Grillo, and not as a high grade or as a Sauvignon blanc. We wanted to give a very specific identity to those grapes and therefore to the wine, obtaining a wine of medium structure with a nice acidity, in balance with the alcoholic component. It is an aromatic profile that recalls Mediterranean scrub and not tropical fruit. This is our way of interpreting Grillo and we strongly believe in its rebirth but only if vinified for what it really is, without copying French models.
MODUS BIBENDI MACERATED WHITE from Catarratto, Zibibbo, Grillo grapes VARIETY OF GRAPES: Catarratto, Zibibbo, Grillo MACERATION 20 days - clayey, sandy, stony SOIL - AGING 7 months in stainless steel VINIFICATION natural, spontaneous fermentation Modus Bibendi macerated white from Catarratto Grillo grapes zibibbo - elios white orange natural sicily HOW THE IDEA OF PRODUCING THE MACERATO WAS BORN We grow different varieties of grapes on our farms. Our vineyards, which extend over three macro-areas located in the surroundings of Alcamo up to a maximum of 15 km away, insist on different soils and microclimates, near the sea or in more inland areas, and this diversity is evident from the grapes. There are grapes that enjoy a perfect balance and deserve to be vinified alone, such as those coming from the Camporeale area, and there are grapes with merits but with some shortcomings. This is where the ability to interpret one's territory and grapes comes into play; from this assumption was born the "blend" of our macerated white for which we used the Catarratto grapes from the Monreale area (inland area) and the Grillo and Zibibbo from Alcamo (area close to the sea). Catarratto gives the wine its acidic "shoulder" (which Zibibbo lacks), Grillo gives it structure (which proves useful for binding the two extreme components of the other two grapes) and Zibibbo gives it the aromatic part; the maceration of the skins perfectly integrates these peculiarities.
100% PGI Sauvignon Blanc. TypeStill Dry White IGP Grapes100% Sicilian SAUVIGNON BLANC Sensations: It has a pale straw yellow colour, herbaceous and vegetable aromas of green pepper, tomato leaf and cut grass stand out. Intense fruity notes that evoke exotic fruits such as pineapple and banana, and floral ones that recall elderberry, broom and hawthorn. Vinification: Fermentation: In steel. Refinement: In steel, six months in the bottle. Alcohol content 12.5% vol
Variety: Traminer Aromatico, Sauvignon Blanc Classification: Sicily IGP Production area: Western Sicily Vineyard altitude: 500 m. asl Harvest period: September Refinement: in stainless steel tanks and 3 months in bottle Alcohol content: 13% vol. Serving temperature: 12/15 °C
100? tarratto, is the most widespread variety in Sicily, traditionally cultivated with a wide arch, with the vines kept low and manual cultivation operations. The Catarratto grapes are harvested in crates and vinified to preserve all the peculiarities in the wine: the light straw yellow colour, the fruity and floral notes and the good structure. Harvest period: first ten days of September. Vinification system: cold maceration for 5 hours followed by soft pressing. Vinification and aging take place in stainless steel silos with inoculation of selected indigenous Sicilian yeasts at a controlled temperature for 4 months. Tasting notes Visual examination: The wine is limpid, with a straw yellow color and with a good consistency in swirling. Olfactory examination: The nose clearly perceives citrus notes and fresh white fruit such as peach and green pear. This is followed by smells of wild flowers and herbaceous hints. Taste-olfactory examination: The wine is dry, quite warm and quite soft accompanied by a present acidity and good sapidity; a mix that gives it excellent persistence.
Bubbles of inzolia - coppola 1971 - partinico (pa)
Bollicine di Inzolia - Coppola 1971 - Partinico (PA)
Brut sparkling wine for meals, aged for at least 30 days on the lees and is distinguished by the pleasant floral aroma of broom, fruity with yellow peach and golden apple and intoxicating hints of hazelnut and vanilla followed by a pleasant minerality. Ideal in combination with shellfish, first courses based on fish and vegetables. Grapes: 100% Inzolia Denomination: Spumante Brut Terre Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least 30 days. Pairings: Stuffed focaccia, flakes of parmesan cheese, smoked salmon, fish balls, fried anchovies, fried squid, also ideal with lightly spiced and flavored sausages and cured meats. excellent with pasta with pumpkin and speck, cherry tomato and grouper, seafood risotto, baked fish with vegetables. Alcohol 12th vol.
Bubbles of catarratto - coppola 1971 - partinico (pa)
Bollicine di Catarratto - Coppola 1971 - Partinico (PA)
Meal sparkling wine - Catarratto, aged at least 30 days on the lees, with enchanting floral aromas of jasmine and orange blossom, fruity like white peach and pleasant citrus scents. it has a fresh and slightly sapid sip. Ideal as an aperitif and to accompany fish first courses, sushi and pizzas or focaccia in white. Grape variety 100?tarratto Denomination Spumante Brut Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least 30 days. Pairings Sushi, prawn tartare, marinated shrimp and swordfish, linguine with clams or mussels, fried squid, grilled fish. Also ideal with scallops with mushrooms. Try it with pumpkin and shrimp focaccia. Alcohol 12.3° vol.
Bianco di Nera - Azienda Agricola G. Milazzo - (AG)
Sparkling white from organic cultivation GRAPES: Blend of Nero Cappuccio, Chardonnay and Inzolia SOIL TYPE: Organic and rather deep clayey soil TRAINING SYSTEM: Guyot HARVEST PERIOD: End of August - mid-September HARVEST METHOD: Manual in 14 kg boxes VINIFICATION: Soft pressing with closed lung pneumatic presses MATURATION: In steel for about 4 months. Second fermentation in autoclave (Martinotti system) ALCOHOL: 12 % vol DESCRIPTION: Young, fresh, an elegant fruity. Bianco di Nera is the SPARKLING Milazzo. Unmistakable imprint for our short Charmat. Second fermentation in our autoclaves for a short time to enhance the bouquet and softness with an immediate impact. SENSORY NOTES: Beautiful pale straw yellow color with green reflections. The nose releases a rich bouquet, in which the notes of green apple and white pear are combined with light spicy hints that recall aromatic vegetables. On the palate it is fresh and creamy, it reveals excellent flavor and drinkability
Cuvèe (Insolia, Chardonnay, Zibibbo) A refined and fun wine for its various and intriguing expressions, the result of a synergy of the various harvest excellences of each single vine that makes up this wine. CLASSIFICATION Terre Siciline White Wine – Protected Geographical Indication TYPE White WINE GRAPES Cuvée (Müller Thurgau, Viognier and Zibibbo) PRODUCTION AREA Caltagirone (CT) TYPE OF PLANT Guyot DENSITY PER HECTARE 4,186 plants VINIFICATION Fermentation in stainless steel tanks of the clean must and a aliquot (about 20%) in barriques with the skins for 10 days at a controlled temperature of 16/18 °C. AGING 2 months in stainless steel and 2 months in bottle ALCOHOL CONTENT 13.5% vol
GRAPES Blend of native Sicilian white grapes TERRITORY OF ORIGIN Agro di Petrosino and Mazara del Vallo Province of Trapani TERROIR Soil: clayey and calcareous-sandy texture. Altimetry: from 0 to 150m above sea level. Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers. VINIFICATION AND AGING Early traditional harvest, starting from the first ten days of August in the early morning hours. Soft pressing and fermentation at controlled temperature. Aging in the cellar at a controlled temperature and in the bottle for 2 months. TASTING NOTES Colour: straw yellow with greenish reflections. Bouquet: very intense, characterized by a dominant fruity note of pear, accompanied by floral notes of orange blossom and jasmine. Taste: dry, fresh and balanced, moderately persistent on the palate and with a pleasant petillant note. PAIRINGS To be enjoyed with all fish-based dishes, from boiled octopus to light fries, from pasta with vegetables and prawns to pink prawn sauce. Serve at 8°-10°C. ALCOHOL CONTENT 13% vol
100% pure cricket. CL. 0.375. Tenuta di Contessa Entellina: where Donnafugata was born A fresh and fruity cricket with a young spirit, SurSur 2021 is characterized by a fragrant bouquet of white-fleshed fruit and pleasant floral nuances. PRODUCTION AREA: Western Sicily, Contessa Entellina estate and hilly hinterland between Marsala and Salemi (contrade of Baiata, Alfaraggio, Pioppo) DENOMINATION: Sicilia Doc Grillo. GRAPES: Cricket. SOILS AND CLIMATE: altitude from 200 to 400 m above sea level; hilly orography with loamy clayey soils, with sub-alkaline reaction (pH 7.5-7.9). Total limestone from 25 to 30%. Rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc). Mild winters; dry and windy summers with strong temperature variations between day and night. VINEYARD: espalier training, with Guyot pruning, leaving from 6 to 10 buds for each plant; planting density: from 3,500 to 4,500 plants per hectare with yields of 75-85 quintals per hectare. YEAR: Contessa Entellina recorded 615 mm of rain in the 2021 vintage, just under the average 645 mm* of this area: rainfall was concentrated in winter, especially in February and March, while spring is been dry; in this season the delicate stages of flowering and fruit setting took place regularly. At the end of June there was a slowdown in the vegetative phase of the plants, which was then compensated for by the drops in temperature in July. A heat wave in the first two weeks of August accelerated the ripening. The entire vegetative-productive cycle was accompanied by intense and accurate work in the vineyard and thus concluded regularly. The quantity of grapes produced is slightly higher than in 2020 which - it should be remembered - was below average. The quality is fully in line with the corporate objectives, oriented towards quality productions. *The rainfall data are collected by SIAS, Sicilian Agrometeorological Service; rainfall recorded from 1 October to 30 September of the following year is considered; the average is calculated starting from the 2003 harvest. HARVEST: the Grillo destined for the production of SurSur was harvested between the second half of August and the first week of September. VINIFICATION: fermentation in steel at a temperature of 14-16°C, with aging in tanks for two months and at least three months in the bottle before being marketed. ANALYTICAL DATA: alcohol 12.73% vol - total acidity 5.4 g/l - pH 3.20. TASTING NOTES (06/12/2021): with a bright straw yellow colour, SurSur 2021 offers the nose a fresh bouquet with distinct notes of white-fleshed fruit (peach and cantaloupe melon) combined with hints of wildflowers and mint. In the mouth it is soft, with a return of fruity notes combined with a pleasant freshness. LONGEVITY: to be enjoyed over 3 years. FOOD & WINE: to be combined with gourmet sandwiches, vegetarian dishes and seafood first courses. Also excellent with grilled white meats and fresh cheeses. In goblets of medium width and medium height; can be uncorked at the moment, excellent at 9–11°C. COLLECTION Fresh and Original: pleasant wines with a Sicilian soul. When you want to color your day in an original and pleasant way. A little daily luxury. A discovery to share with friends. DIALOGUE WITH ART: Grillo is an ancient native Sicilian grape, but it is also a nice lucky animal. The name sur sur, which means cricket, derives from the classical Arabic language, once also spoken in Sicily. The label has the voice of spring, with its scents and colours. It tells of the escapes of Gabriella, a little girl (founder of Donnafugata together with her husband Giacomo) who runs barefoot among the flowers and fresh grass, following the song of the crickets which sounds sweet to her ears like a thousand "SurSur...". FIRST VINTAGE : 2012.
VINEYARD Type: White. Grapes: 100% Zibibbo. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altimetry: 300 m. slm Plant density: 5000 plants per hectare. Yield: 90 quintals per hectare. Harvest period: End of August. IN THE CELLAR Fermentation: In steel. Refinement: In steel, six months in the bottle. Analytical data: Alcohol 13.50%. TASTING NOTES Round, mineral, fresh wine, straw yellow with light green hues, with ample aromatic bouquet ranging from fruity aromas of peach and mandarin to herbaceous hints of sage, to close on floral notes of rose and wisteria. in the mouth it has an initially warm note immediately balanced by the fresh and pleasant acidity. Persistent floral finish. HOW IT MATCHES It goes well with appetizers of fish and shellfish, smoked fish, seafood dishes, omelettes, risottos with herbs and asparagus. Also try it with white meats, such as escalope, and with cheeses flavored with herbs, such as those typical of the French culinary tradition. It's ideal for a typically autumnal dish such as fried mushrooms.
Nero D'avola Denomination: Sicilia Doc Nero d'Avola Variety: Nero d'Avola Production area: South Western Sicily, Contessa Entellina Estate and neighboring territories Aging: for 4 months in tanks and then in bottles for at least another 4 months. At the table: Ideal with fish soups, pizza or spaghetti with tomato sauce. Also excellent with roast beef. Analytical data: Alcohol: 14.13 - Total acidity: 5.9pH: 3.38
Denomination Sicilia Doc Nero d'Avola Variety Nero d'Avola Production area: South Western Sicily, Contessa Entellina Estate and neighboring territories Aging for 4 months in tanks and then in bottles for at least another 4 months. At the table. Ideal with fish soups, pizza or spaghetti with tomato sauce. Also excellent with roast beef. Analytical data. Alcohol: 14.13Total acidity: 5.9pH: 3.38
Nero d'Avola is the main vine of our production and of oenological Sicily. In this wine there is all our passion for the work we do and for our land. Type: Red Variety: Nero D'Avola 100% Classification: Sicilia IGT Production area: Western Sicily Vineyard altitude: 150/400 mt. asl Harvest period: September Refinement: in 30 hl barrels. and 6 months in the bottle Alcohol content: 14% vol.
Elios' Rosso Modus Bibendi is a pure Nero d'Avola. Alcoholic fermentation took place with indigenous yeasts in stainless steel with maceration for 7 days. Very few sulphites added. Refines for 9 months in chestnut tonneaux. Tasting notes Elios' Rosso Modus Bibendi is a purplish ruby red colour. In the glass it releases hints of strawberries and ripe cherries, notes of oriental spices, licorice and black pepper. In the mouth it is structured and full-bodied, fresh and with excellent flavor, with enveloping tannins and a fruity finish and light notes of spices.
Grape variety: 100% Nero d'Avola Production area: Partinico Monreale Soil type: clayey limestone Harvest: manual, last ten days of September, first ten days of October Vinification: alcoholic fermentation with controlled temperature maceration for 15 days. Aging for 120 days in 225lt barriques. Alcohol: 14.00% Tasting notes: deep red color with purple reflections. The complex and intense aroma is reminiscent of ripe fruit, iris and spices. Round tannins and perfectly harmonized wood make it a wine of immediate pleasure, despite the important structure.
It is the Superautochthonous of the province of Palermo. Difficult, surly but (also for this) complex and fascinating; in a word: excellent. Cultivated in dry conditions, with low yields per hectare, it gives life to a great wine, with a deep ruby red color, with notes of cherry and licorice on the nose; on the palate it shows a tannic and pleasantly enveloping flavour. Grape variety: Perricone Harvest period: first ten days of October Vinification system: maceration on the skins for 15 days Vinification in stainless steel tanks at a controlled temperature for 5 months Aging in the bottle for 6 months Colour: intense ruby red Aromas: intense and persistent, with notes of cherry and red fruits, licorice and rhubarb Taste: typical varietal tannins, with a long and persistent finish Alcohol content: 13.5% vol.
VINEYARD Type: Red. Grapes: 100% Perricone. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altimetry: 250 m. slm Plant density: 5000 plants per hectare. Yield: 80 quintals per hectare. Harvest period: End of September. IN THE CELLAR Fermentation: In steel. Refinement: In steel, six months in the bottle. Analytical data: Alcohol 13.50%. TASTING NOTES The nose has great personality in a precious spicy range, where juniper and black pepper are the prevalent components, penetrating the aromas of morello cherry and jam, plums and cherries, and extraordinary vegetal touches. Also in the mouth the wine is noted for its elegance, with a solid and soft tannic base, with a good alcohol content and with the characteristic of a long persistence, typical of quality products.
It is one of the so-called “international” red grape varieties. Today this vine spread all over the world is cultivated in many regions of Italy. Sicily has probably been able to better interpret the Syrah vine, of which today it represents in terms of quality, one of the best world productions. VINEYARD Type: Red. Grapes: Syrah 100%. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altitude: 350 m. slm Plant density: 5000 plants per hectare. Yield: 80 quintals per hectare. Harvest period: End of August.
Denomination Cerasuolo di Vittoria Docg Variety. Nero d'Avola, Frappato Production area South Eastern Sicily - Vittoria Refinement: for about 8 months in tanks and then in bottles for at least 7 months At the table: It goes well with savory first courses and grilled meat; to try with ravioli filled with meat and pork tenderloin. Also perfect with red tuna steak, amberjack or important baked fish. Analytical data:Alcohol: 13.07Total acidity: 5.1pH: 3.50
Grapes: Petit Verdot 60%, Cabernet Sauvignon 40% Production area: Partinico Monreale Soil type: clayey limestone Harvest: manual, before October Vinification: alcoholic fermentation with controlled temperature maceration for 15 days, 6 months aging in tonneau Alcohol : 14.00% Tasting notes: intense purple color with violet reflections. It expresses hints of red fruits, such as strawberry and cherry and wild berries. The aromas are complexed by hints of dried fruit and spices. With an important structure, with sweet and enveloping tannins.
Sul Vulcano Etna Rosso Doc. A surprising volcanic red Etna Sul Vulcano Etna Rosso Doc Vintage 2019 Change vintage 2 formats available Sul Vulcano 2019 with a light ruby red color, offers a bouquet of red fruit (currant and cherry) accompanied by pleasant fresh balsamic hints of mint and delicate spicy notes of white pepper. On the palate it is pleasantly juicy, with well-present and silky tannins, and an elegant finish. Back to: Etna red wines Denomination: Etna Rosso Doc Variety: Nerello Mascalese, and a small percentage of, Nerello Cappuccio Production area: Eastern Sicily - Northern slope of Etna Refinement: For 14 months, partly in tanks and partly in oak French (second and third passage barriques) and then at least 7 months in the bottle before being marketed. At the table: Perfect with appetizers and Mediterranean dishes based on aubergines or mushrooms, roasted or stewed meats. Also try it with North American dishes, such as chicken wings or hamburgers, or Asian cuisine as long as it is not too spicy: for example Thai beef stir-fried, or meat or vegetable dumplings. Analytical data: Alcohol: 13.54Total acidity: 5.5pH: 3.5
Denomination: Sicilia Doc Merlot and Cabernet Sauvignon Varieties: Merlot, Cabernet Sauvignon Production area: South Western Sicily, Contessa Entellina estate and neighboring territories Aging: for about 12 months in second passage French oak barriques and at least 24 months in the bottle. At the table: With cold cuts, meatballs with sauce, grilled meats and ribs. Analytical data: Alcohol: 13.95Total acidity: 5.2pH: 3.64
It is the most complex wine of the Cellar. A unique blend determined by the characteristics of each vine that composes it and which, of course, are different every harvest. Tribute to my "master" of wine. Type: Red - Varieties: Cabernet Sauvignon, Merlot, Petit Verdot Classification: Sicilia IGT - Production area: Western Sicily - Vineyard altitude: 150/400 mt. asl - Harvest period: September Refinement: 2 years in barriques and 8 months in bottle Alcohol content: 14% vol.
An ambassador wine of two Made in Italy excellences, united by an unconditional love for Sicily, a passion for work and attention to detail. Tancredi Dolce&Gabbana and Donnafugata was born in the vineyards located on the Contessa Entellina estate, in the heart of south-western Sicily. The name Tancredi evokes one of the protagonists of The Leopard, an inexhaustible source of inspiration also for Dolce&Gabbana; in the novel and in the film of the same name, Tancredi is the favorite nephew of the prince of Salina, precisely because of his charm and his ability to adapt to changes. . It is mainly produced with Cabernet Sauvignon and Nero d'Avola grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks, with maceration on the skins, at a controlled temperature of 28-30°C for 14 days. Subsequently the wine ages in oak barrels for about 12 months and for another 24 months in the bottle, before being placed on the market. It is characterized by an intense red colour. The wine has an intense and pleasant bouquet of berries and plums, combined with balsamic hints of sweet tobacco and licorice. On the palate it is complex and elegant, with noble tannins and well balanced by a pleasant fragrance.
Denomination: Etna Rosso Doc Contrada Montelaguardia Variety: Nerello Mascalese Production area: Eastern Sicily - North side of Etna Refinement: For 14 months in French oak (second and third passage barriques) and then at least 16 months in bottle before being marketed . At the table: Ideal with legumes, mushrooms and tasty meats. In homage to the stars and stripes cuisine, try it with turkey or barbecue ribs; among the dishes of Asian cuisine, it goes very well with Peking duck and beef and pork stews. Analytical data: Alcohol: 14.24Total acidity: 5.7pH: 3.49
Mille e Una Notte 2018, with an intense ruby red color, has a complex bouquet characterized by notes of red (cherry) and black (blackberry) berry fruit, fresh balsamic scents (eucalyptus), spicy black pepper and delicate nuances of sweet toasting that recall vanilla. In the mouth it is soft and enveloping, with a great structure and with ripe and refined tannins. It closes with a remarkable gustatory persistence. Denomination: Sicilia Doc Rosso Varieties: Nero d'Avola, Petit Verdot, Syrah, and other grapes Production area: South Western Sicily, Contessa Entellina Estate and neighboring territories Aging: for 13-14 months in new French oak barriques and at least 24 months in the bottle. At the table: Rack of lamb, pappardelle with pork ragout, roast meat, Rossini-style fillet. Analytical data: Alcohol: 14.2 Total acidity: 6.2 pH: 3.07
Gazzerotta, from the name of the elegant black and white magpies that fly over the barren fields in autumn. A soft and structured red is born from Nero d'Avola grapes. GRAPES: 100% Nero d'Avola TERRITORY OF ORIGIN: Tenuta Gazzerotta, Mazara del Vallo - Province of Trapani TERROIR Soil: characterized by a clayey matrix rich in minerals. Altimetry: 20m above sea level. Climate: an area subjected to water stress, it also risks suffering high thermal maxima due to the distance from the sea. VINIFICATION AND AGING: Harvest period starting from the second ten days of September. Long maceration at controlled temperature until completion of alcoholic fermentation. Aging at least 24 months in steel tanks and barriques. TASTING Color: intense and bright red. Bouquet: very fruity on the nose, with prevalence of notes of red fruit and slightly dried fruit. A slight spiciness accompanies the scent of violets and the sweet notes of chestnut honey. Taste: warm, moderately soft and savory, with good tannins. PAIRINGS: Ideal in combination with a classic mushroom risotto or a grilled meat dish. It amazes with fish curry. Serve at 18°-19°C. ALCOHOL CONTENT: 14% vol
Rinazzo, sandy territory, of "rena", almost desert. It is from these extreme conditions that a structured, soft and spicy red is born from Syrah grapes. GRAPES: Syrah in purity TERRITORY OF ORIGIN: Tenuta Rinazzo, Marsala - Province of Trapani TERROIR- Soil: paleo-sandy beach with semi-arid soil resting on a clayey substrate. Altimetry: 100m above sea level. Climate: environment with semi-arid and not very habitable conditions, it undergoes the strong temperature variations typical of desert areas. VINIFICATION AND AGING Harvest period from the last ten days of August to the first ten days of September. Long maceration at controlled temperature until completion of alcoholic fermentation. Aging for at least 24 months in steel tanks and barriques. TASTING NOTES Colour: vibrant red. Bouquet: it has an elegant, floral and fruity nose, with intense notes of fruit in alcohol and potpourri, accompanied by hints of thyme, pepper, cocoa and coffee. Taste: dry, with a pleasant sweetness that accompanies the sip. PAIRINGS: To be combined with meat dishes such as stew with peas and carrots, or lamb chops. Also ideal with raw meat seasoned with salt and capers. Serve at 18°-19°C. ALCOHOL CONTENT: 13.5% vol
GRAPES: Nero d'Avola TERRITORY OF ORIGIN: Western Sicily TERROIR: Soil: characterized by a silty and clayey matrix, rich in minerals, called Terra Grande. Altimetry: from 250 to 600m above sea level. Climate: undergoes high thermal maxima, mitigated by the windiness of the place. VINIFICATION AND AGING: Natural dehydration of the berry obtained through the technique of cutting the branch, with consequent exaltation of the aromatic fragrances of the ripe skins. Skilful maceration and long thermoregulated fermentation. Aging for 4 months in wood. TASTING NOTES: Colour: bright red with violet reflections. Bouquet: very intense and fruity on the nose, with an ample scent of raisin flowers which is combined with sweet notes of fruit jam and black mulberry. Taste: dry, warm and persistent, characterized by soft tannins. PAIRINGS: Ideal aperitif wine, to be enjoyed at 12°-14°C as an accompaniment to a platter of cold cuts and cheeses. It amazes in combination with smoked tuna, but also with red-based pizza topped with seafood or salami. ALCOHOL CONTENTS14% vol FORMAT 75 cl FINIMONDO! RED SICILIA DOC NERO D'AVOLA Decisive, soft and persuasive, deep red in colour, envelops and bewitches in an embrace
Spumante Nerello Mascalese Rosè for meals, aged for at least 30 days on the lees, with a fascinating powder pink colour. It opens with delicate notes of small red fruits and strawberries, a fresh and slightly savory sip. Ideal as an aperitif and to accompany caprese, tomato bruschetta, red pizzas, sauced fish first courses. Grapes: 100% Nerello Mascalese Rosè Denomination: Spumante Brut Terre Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least days. Pairings: Ideal with aperitifs with delicate salami and cheeses, tomato bruschetta and classic pizzas such as margherita, arancini with meat. Excellent with fish or mussel soups, fish cous cous, spaghetti with seafood. Fish fries. Alcohol: 12° vol.
GRAPES: Particular selections of an ancient biotype of Calabrese commonly known in the Campobello di Licata area as Inzolia Rosa SOIL TYPE: Organic and rather deep clayey soil HARVEST PERIOD: Early September HARVEST METHOD: Manual in 14 kg boxes VINIFICATION: The grapes are crushed and de-stemmed after a short cold maceration to favor the transfer of color and are pressed with a pneumatic press. after a rapid cold clarification, the musts were decanted and fermented at a controlled temperature and with selected yeasts, in steel tanks. MATURATION: In steel tanks for about 4 months. Second fermentation in autoclave (Martinotti system) ALCOHOL: 12 % vol DESCRIPTION: The enhancement of native vines also through the rediscovery of ancient biotypes, the experimentation in the vineyard in the selection of clones and in the extreme care to identify the most suitable soil, have always represented the salient elements of our work as winemakers. “L'Inzolia Rosa” is one example. An ancient biotype of Calabrese that has always been cultivated on these hills which becomes the heart of our rosé wines and sparkling wines.
"SABBENERICA" digestive based on Artichokes, Laurel and Ginger; "ALLORINO" digestive based on Laurel; "Il Fico" digestive based on prickly pears; "Grazia e Graziella" digestive based on Sicilian Oranges; "Bastiano" digestive based on fennel;