Red Wines

  • CORTE FERRO NERO D’AVOLA DOC SICILIA

    This wine shows off a wonderful color in tone with an elegance that it possesses. To one’s palate it is slightly spicy with strong and creamy tannins. A series of sensations that only a wine with a high enological profile can offer.
    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.
    Indicated to exalt the Mediterranean and international cuisine. Great companion of baked roasted meat.
  • CUSORA CABERNET SAUVIGNON DOC SICILIA

    A wine that expresses, in an wide and complete way, all its special and unique characteristics of the ground from which arises. It is hard to believe how this wine can surprise you each time you sip it with new spicy fragrances, dancing together and trying to confuse you. It’s amusing how opulence can be so elegant.
    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.
    Steak and red wine sounds too obvious a pairing to highlight but it hits the spot so perfectly it’s worth being reminded; there is nothing better you can eat with a bottle of cabernet sauvignon.
  • CUTAJA NERO D’AVOLA RISERVA DOC

    The 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 Riserva

    It 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.
  • NATURALMENTE BIO NERO D’AVOLA DOC SICILIA

    Fruity and vibrant Nero d’Avola finds a balance of soft tannins and a harmonic finish.
    Carefully picked up by hand. 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.
    Great with grilled meat and aged cheeses.
  • NATURALMENTE BIO PERRICONE IGP

    For decades the Perricone, or the so-called pignatello, had been the undisputed leader of the red grapes in western Sicily. A careful vinification has transformed the prickly character into a incomparable personality: a one of a kind wine. Rich with red fruits, mixed with notes of liquorice, a typical expression of the relationship between the variety and its land. Wine of great power and harmony while expressing, at the same time, a fresh and lively character.
    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.
    Charcuterie and other salty antipasti, eggplant parmigiana, veggie pies and cheeses
  • Nino 2009

    This wine is the result of the best selection of our red grapes and it’s, without hesitation, our icon wine. It wants to render a tribute to NINO, who is Stefano’s, Roberto’s and Francesco’s father, wrapping into one zip the values he left them: love for the vine, the culture and the land.
    Grapes are handpicked in two different moments: mid-september and first decade of October. In September the grapes are picked in small wooden crates and stored in well-ventilated drying- rooms known as “fruttai” at a controlled temperature of 25° for 20 days where it loses about 40 % of its weight. This technique also known as “appassimento” enriches the grape’s aromatic profile.

    In October the remaining part of the grapes, are picked following a very careful selection on the plant, choosing only the grapes that are still in good shape after they have been sundried naturally by the Sicilian sun.

    Into one steel tank all the grapes together begin the process of maceration and fermentation at a low temperature that can last up to a month, and only after the malolactic fermentation is over, the grapes can be finally pressed.

    Wine rich and powerful, only for experts.
  • SACHIA PERRICONE TERRE SICILIANE IGP

    For decades the Perricone, or the so-called pignatello, had been the undisputed leader of the red grapes in western Sicily. A careful vinification has transformed the prickly character into a incomparable personality: a one of a kind wine. Rich with red fruits, mixed with notes of liquorice, a typical expression of the relationship between the variety and its land. Wine of great power and harmony while expressing, at the same time, a fresh and lively character.
    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.
    Charcuterie and other salty antipasti, eggplant parmigiana, veggie pies and cheeses
  • TASARI NERO D’AVOLA MERLOT TERRE SICILIANE IGP

    It’s what we can perfectly define as the everyday-wine. Deep ruby and crystal clear it offers a wide variety of aromas highlighted by liquorice and raspberry.

    The grapes are vinified in stainless steel for 12 days with skin contact at a temperature of 26-28°C. Malolactic fermentation, in stainless steel tanks.
    Can easily climb the Food Pyramid having a preference for vegetables, legumes and white meat. Not to be missed with “Arancine” or “Caponata”. Perfect for pizza.
  • TERRE DI GIUMARA FRAPPATO NERELLO MASCALESE TERRE SICILIANE IGP

    This blend reaches perfect equilibrium between the notable tannins of the Nerello Mascalese and the low tannins content of Frappato. Light refreshing wine with a full bouquet. Notes of spices and wildberries. Notable acidity.
    Carefully picked up by hand. 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.
    Can perfectly matched both fish and meat; can also be paired to medium-aged cheeses.
  • TERRE DI GIUMARA NERO D’AVOLA TERRE SICILIANE IGP


    Only one third of the wine is aged in barrique for 4 months, just the needed time to build some structure without compromising the freshness. The wine strikes with its density and its royal ruby color. In one’s nose is rich of scents, deep and pure. Mature red fruits merged with herbs and ripe cherry. Expresses excellent varietal character, featuring smooth, velvety tannins and incredibly harmonious balance.

    Carefully picked up by hand. 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.
    Impossible not to imagine a glass of Terre di Giumara Nero d’Avola when eating tomato sauce-based pasta. Try it with roasted red meat or game.
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