Area of production: South-west Sicily; vineyards at Mazara del Vallo
Terroir: Altitude at sea level ; Mainly sandy soil; The climate is mediterranean with mild winters and hot summers within a cooling sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare: 100 q/h
Harvest: It takes place at the beginning of august at night time.
Winemaking: After a soft press, the grapes undertake the fermentation at 13°C of temperature for 15 days.
Aging: . Then the wine stay into stainless steel tanks for 3 months. Aging in the bottle: at least a month.
Sensory analysis: Pale yellow colour, Selene on the nose gives aromas of tropical fruits like yellow melon and mature pineapple along with aromatic smells of dill and rosemary. On the palate, the wine is light-bodied, with crisp acidity, a lovely flinty taste and notes of apricot and orange zest.
Food matching: It goes well with whole fish cooked in the oven, re-filled squid, sea food sauce without tomato. It is amazing also if paired with fat, savoury meats and medium seasoned cheese.
Best to enjoy: In a tulip shape glass at 8-10°C temperature.
Do you know that: Selene is a character from Giovanni Verga’s romance where she is a ballet dancer who has a secret relation with the marquis Alberto Alberti…
Area of production: South-west Sicily; vineyards between Marsala and Salemi.
Terroir: Altitude 300mt a.s.l ; Loam soil; The climate is mediterranean with mild winters and hot summers within a favourable difference between day and night due to the altitude.
Vineyards: Guyot training system; Yield per hectare: 100 q/h
Harvest: It takes place at the third and fourth week of august at night time.
Winemaking: After a Cryo-maceration at 4°C for 10-12 hours the grapes are soft pressed. The fermentation takes place at 15°C of temperature for 14 days.
Aging: Then the wine stay into stainless steel tanks for 3 months. Aging in the bottle: at least a month.
Sensory analysis: Pale yellow colour, Fantasia on the nose gives intense aromas of orange blossom and grapefruit along with a delicate smell of eucalyptus. On the palate, the wine is light-bodied, with a pleasant acidity, a lovely note of litchi, banana within the hint of oregano and sage which last on a long finish.
Food matching: It goes well with spicy white meats and savoury shellfish soup. It can be also very nice if paired with hot dishes without tomato or cheeses within herbs.
Best to enjoy: In a tulip shape glass at 8-10°C temperature.
Do you know that: Zibibbo comes from the Arabic Zabīb which means raisin and it was related to the sweet and aromatic taste of the famous zibibbo made in Pantelleria.
Area of production: South-west Sicily; vineyards in Salemi.
Terroir: Altitude 350 mt a.s.l ; Loam soil; The climate is mediterranean with mild winters and hot summers within a favourable difference between day and night due to the altitude.
Vineyards: Guyot training system; Yield per hectare: 110 q/h
Harvest: It takes place at night between the third and the fourth week of September.
Winemaking:After a soft press, the grapes undertake the fermentation at 15°C of temperature for 15 days.
Aging: Following a soft press, the wine ages first in small oak barrels for 4 months and then in stainless steel tank for other 3 months. Aging in the bottle: at least a month.
Sensory analysis:Pale yellow colour with a golden tinge, Dida on the nose gives aromas of dry figs within notes of anise and vanilla. On the palate the wine is full-bodied, mineral, with a nice acidity and long aftertaste. There are hints of lemon jam, ripe apricot and toasted hazelnut.
Food matching:It goes well with roasted white meats, grilled shellfish and vegetables cooked in the pan with garlic. Try it with smoked meat carpaccio and mould cheese.
Best to enjoy: In a globe glass at 10°C temperature.
Do you know that: Catarratto is one of the oldest Italian grape and the most planted native one in Sicily?
Area of production: South-west Sicily; vineyards at Mazara del Vallo
Terroir: Altitude at sea level; Mainly sandy soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare: 80 q/h
Harvest: It takes place at the beginning of september at night time.
Winemaking: After a soft press, the grapes undertake the fermentation at 15°C of temperature for 12 days.
Aging: Then the wine stays into stainless steel tanks for 3 months. Aging in the bottle: at least a month.
Sensory analysis: Light rose colour. Lia on the nose gives intense aromas of fresh fruit like strawberry and mango with delicate smells of mint and pink pepper. Lia is light-bodied with silky tannins and it has a high acidity. On the palate, there are flavours of black cherry, pomegranate, and an aromatic note of fennel.
Food matching: It goes well with spicy food and dishes with tomato sauce. It is amazing also if paired with raw prawns and exotic fruit salads.
Best to enjoy: In a tulip shape glass at 8° C temperature.
Do you know that: Lia is a character from Giovanni Verga’s novel (Malavoglia). She was the youngest of 5 siblings, but she stood out because she was very beautiful and sensitive, unlike the rest of her family.
Area of production: South-west Sicily; vineyards between Marsala and Salemi
Terroir: Altitude 200 a.s.l ; Mainly clay soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare: 75 m/q
Harvest: It takes place at the beginning of september at night time.
Winemaking: After the maceration, the grapes undertake the fermentation into stainless steel tanks at 24°C of temperature from 7 to 10 days.
Aging: Following a soft press, the wine ages first in small oak barrels for 5 months and then in stainless steel tank for other 3 months. Aging in the bottle: at least 2 months.
Sensory analysis: Medium deep ruby colour , Nedda on the nose gives aromas of red fruits like blackberry and dry plum with flavours of vanilla and cloves. On the palate it is medium bodied, with rounded tannins and really good acidity. Moreover, there are notes of black cherry and blueberry with hint of hazelnut and cedar.
Food matching: It goes well with spicy game and grilled red meats. It is also perfect to pair with grilled shellfish and refilled vegetables cooked in the oven.
Best to enjoy: In a tulip shape glass at 15-16°C temperature.
Do you know that: Nero d’Avola is also known in Sicily as Calabrese which is the Italian expression from the sicilian slang Calaulisi: Cala is synonym of the Sicilian word rracina (Uva). Aulisi instead comes from the Sicilian Aula (Avola).
Area of production: South-west Sicily; vineyards at Salemi
Terroir: Altitude 250 a.s.l ; Mainly clay soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare Perricone: 60 q/h
Harvest: It takes place between the second and the third week of august at night time.
Winemaking:The maceration is managed for 15 days in stainless steel tanks at 25°C and after takes place the malolactic conversion. Afterwards, the wine stays for 6 months in small barrels of French oak and ends up in stainless steel tanks until bottling time.
Aging: At least 3 months
Sensory analysis: Deep ruby colour, Velata on the nose gives aromas of blackberry and licorice with fragrance of black tea, cacao powder and toasted hazelnut. On the palate the wine has got full body, vivacious tannins and an enveloping taste balanced by vibrant acidity. Moreover, on the palate there are flavours of black cherry, cinnamon, peanuts and coffee which give a long aftertaste.
Food matching:It goes well with grilled meat, lamb in the oven and cured cheeses. It is great to try with game stewed in the pan with black olives and aromatic herbs.
Best to enjoy: In a tulip shape glass at 16°C temperature.
Do you know that:Perricone up to the end of XVII century was the most planted red grape among the province of Palermo and Trapani where is still called Pignatello?
Area of production: South-west Sicily; vineyards between Trapani and Marsala
Terroir: Altitude 100mt a.s.l ; Loam soil; The climate is mediterranean with mild winters and hot summers within a cooling sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare: Inzolia 100 q/h.
Harvest: It takes place on the third week of august.
Winemaking: After a soft press, the grapes undertake the fermentation at 15°C of temperature for 15 days.
Aging: Then the wine stay into stainless steel tanks for 3 months. Aging in the bottle: at least a month.
Sensory analysis: Pale yellow colour with a green tinge, Diornu on the nose gives aromas of white fruits like mature apple and notes of fennel, mint and jasmine. On the palate, the wine is light-bodied, with crisp acidity, a lovely salinity and hint of lime.
Food matching: It goes well with seafood recipe without tomato and is perfect to enhance white meats and fresh or medium seasoned cheese.
Best to enjoy: In a tulip shape glass at 8°C temperature.
Do you know that: Diornu in sicilian slang means “in the daytime”?
Area of production: South-west Sicily; vineyards between Trapani and Marsala
Terroir: Altitude 250 a.s.l ; Mainly clay soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyards: Guyot training system; Yield per hectare: Syrah 70 q/h
Harvest: It takes place between the second and the third week of august at night time.
Winemaking: After the maceration, the grapes undertake the fermentation into stainless steel tanks at 24°C of temperature from 7 to 10 days.
Aging: Following the fermentation the grapes are soft pressed and then the wine stay into stainless steel tanks for 3 months. Aging in the bottle: at least a month.
Sensory analysis: Pale ruby colour with a violet rim, Disira on the nose gives aromas of red flowers like rose and violet with pleasant notes of raspberry and blackcurrant. On the palate it is medium bodied, with silky tannins and really good acidity. Moreover, there are flavours of strawberry and blackberry with notes of thyme and black pepper which leave a lovely fresh aftertaste.
Food matching: It goes well with white meats and game cooked with aromatic herbs. It is a must to try with tomato fish sauce medium spicy.
Best to enjoy: In a tulip shape glass at 14-16°C temperature.
Do you know that: Disira in sicilian slang means “in the evening”?
Grape variety:Catarratto and a small percentage of other native grapes.
Type: Brut Charmat method
Alcohol content: 11%
Appellation: IGP Terre Siciliane
Area of production: South-west Sicily; vineyards in Salemi
Terroir: Altitude 350 mt a.s.l ; Loam soil;
The climate is mediterranean with mild winters and hot summers within a favourable difference between day and night due to the altitude.
Vineyards: Guyot training system; Yield per hectare: Catarratto 110 q/h
Harvest: It takes place the last week of July at night time.
Winemaking: After a soft press, the grapes undertake the fermentation at 15°C of temperature for 15 days.
Aging: Afterwards, the wine undergoes for a second fermentation in pressurized stainless steel tanks for at least 90 days. Aging in the bottle: At least a month.
Sensory analysis:Pale yellow colour with a silver tinge, Lumìe on the nose gives perfume of white rose within aromas of fresh bread and hint of tangerine zest. On the palate there are flavours of citrus fruits like lemon, pleasant aromas of white peach and a long lasting acidity. A lovely Brut with a fine and regular perlage.
Food matching: It goes well by itself as an aperitif, it is amazing with a fish or meat tartar seasoned by lemon juice and is a must to try along with a citrus fruits cheesecake.
Best to enjoy:In a flute glass at 4 °C temperature.
Do you know that: Lumìa is a plant of lemon family, typically grown in Sicily. The name Lumìe has been given due to the freshness, acidity and colour that relate this sparkling wine with the famous citrus fruit from Sicily.
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