CUTAJA NERO D’AVOLA RISERVA DOCThe vineyards are situated in the surroundings of Mazara del Vallo, past the gravel bank of the river. This testifies to the presence of the typical water-rounded stones called “Cuti”. Thus, the name of this wine is derived from the originality of its soil which makes it both unique and special. Complex and intense. Mature red fruits like currant and prune merged perfectly with herbs and scents of cocoa. It’s spicy, silky and persistent.Careful selection of handpicked grapes. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25°C for 15-20 days. Malolactic fermentation in stainless steel tanks.Rich and powerful wine that goes well with elaborate dishes such as baked-pasta, grilled game or beef.
DELIA NIVOLELLI Syrah RiservaIt shouldn’t be a surprise that our top red is made of a non- indigenous variety; Syrah is the best-adapted black grape in the western Sicilian soil. Two years of ageing in tonneax have give it the Riserva Apellation. A combination of power and smoothness is supplemented by a touch of fruitiness made intriguing by a thin vein of oak. The harmonious roundness found in one’s mouth does not affect the fragrance of the fruit.Careful selection of the handpicked grapes. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25°C for 15-20 days. Malolactic fermentation in stainless steel tanks.A strong wine that plays a main role at any table where it’s served. However, it maintains respect for all types of dishes, even the most delicate ones.
ISULA CatarrattoThere is a deep bond between the catarratto and this area of Sicily; a special relationship that we wanted to keep unblemished with every sip of this wine. Complex on one’s nose, dominated by fresh notes and citrus fruits. Light appearance of sweetness caused by the notes of honey. It’s full and fresh in one’s mouth with an elegant persistence.
Cryomaceration of the destemmed grapes in stainless steel tanks at controlled temperature of 4° C for 4-12 hours. Soft pressing of the grapes, static clearing of the must and fermentation at controlled temperature of 16° C in oak and acacia tonneaux.The great personality of this wine can be perfectly combined with sauced and elaborate white-meat dishes, but best matches cous-cous.