Terre di Giumara

  • 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 GRECANICO TERRE SICILIANE IGP

    Elegance and freshness are the main characteristics of the Grecanico produced in our vineyards of “Terre di Giumara”. Grapes are hand picked and then gently crushed. Intense and fine. Its color and brightness anticipate a richness of fragrances with wide and varied shades. Its aroma is characterized by white fruits with orange blossoms. It is fresh- tasting, pleasant and scented.
    Handpicked. Sudden reduction of the temperature of the grapes and soft pressing of the whole grape, static clearing of the must, fermentation at controlled temperature of 16-18° C for 20 days in stainless steel tanks.
    Goes well with octopus, oysters, crostini with salmon and vegetarian first courses. intriguing!
  • TERRE DI GIUMARA INZOLIA TERRE SICILIANE IGP


    Inzolia, which is characterized by intense and elegant fragrances, is a result of an ancient equilibrium between the strong and generous soil and the vine that seems to never suffer. Clean and graceful. Its intense bouquet expresses soft refinement and grace. The taste is fruity, crisp and soft. In one’s mouth it is persistent and intense.

    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 16-18° C for 20 days.
    Mushroom pasta, baked or grilled fish, white meats and entrées featuring some dairy.
  • 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.
  • TERRE DI GIUMARA ZIBIBBO TERRE SICILIANE IGT


    Smooth to the palate, this wine offers a wide shade of profumes that range from spices to floral and fruits. Sipping this wine will feel like a caress to all your senses.
    Cryomaceration of the destammed grapes in stainless steel tanks at controlled temperature of 4° C for 12-24 hours. Soft pressing of the grapes, static clearing of the must and fermentation at controlled temperature of 16-18° C for 20 days.
    Great aperitive wine goes well with all types of vegetarian food, including Asia cusine. Excellent with raw fish.
Loading...