Our wines
We aim to create wines that reflect the natural characteristics of the territory, wines with a distinct personality, away from fads.
Our work is aimed at getting perfectly ripe and healthy grapes, because we believe that wine is primarily made in the vineyard and not with alterations and the methods used in the winery.
Our work in the winery aims to respect the character of the wine throughout the whole transformation process. For this reason, we implement spontaneous fermentation without adding selected yeasts to the must and we do not use wooden wine barrels when refining the wine to avoid altering the taste, which for us must maintain the identity of the variety and the territory that it represents.
The only intervention is the addition of a minimal quantity of sulphur dioxide during bottling process, in order to guarantee better preservation.
CALA IANCU
Region: Sicily
Production area: Val Di Noto
Classification: Igp Terre Siciliane Bianco Bio
Variety: Grillo 90% / Catarratto 10%
Alc Vol: 12 – 13%
Soil composition: Medium texture chalky
Age of vines: 5-10 years
Yeld per hectare: 70 qli
Training method: Head/spur bush
Agriculture: Biologic
Wine making technique: 12 hours of maceration on the skins, spontaneous fermentation without inoculation of oenological yeasts
Aging: Container of stainless steel
Sulfurous: 30 Mg/L in the process of bottling
Note: Short maceration, blending of grapes to give greater freshness.
CALA NIURU
TECHNICAL DATA
Region: Sicily
Production area: Val Di Noto
Classification: Igp Terre Siciliane Bianco Bio
Variety: Frappato 75% / Nero D’avola 25%
Alc Vol: 12 – 13,5%
Soil composition: Medium texture chalky
Age of vines: 10 years
Yeld per hectare: 60 qli
Training method: Head/spur bush
Agriculture: Biologic
Wine making technique: 3-4 days of maceration on the skins, spontaneous fermentation without inoculation of oenological yeasts
Aging: Container of stainless steel
Sulfurous: 30 Mg/L in the process of bottling
Note: Separate alcoholic fermentations for grape harvesting at different times, short maceration for Nero D’Avola as in Rosato, assembly in tank for harmonization.
VIARIA
TECHNICAL DATA
Region: Sicily
Production area: Val Di Noto
Classification: Igp Terre Siciliane Moscato Bianco
Variety: Moscato Di Noto 100%
Alc Vol: 11,5 – 12,5%
Soil composition: Medium texture chalky
Age of vines: 5-10 years
Yeld per hectare: 60 qli
Training method: Head
Agriculture: Biologic
Wine making technique: 2 days of maceration on the skins, spontaneous fermentation without inoculation of oenological yeasts
Aging: Container of stainless steel
Sulfurous: 30 Mg/L in the process of bottling
Note: Variety of Moscato different from the common Zibibbo, lower sugar level due to lower alcohol content, great aromatic expression.
TUTTU
TECHNICAL DATA
Region: Sicily
Production area: Val Di Noto
Classification: Igp Terre Siciliane rosso
Variety: Nero D’avola 85% / Mix di varietà locali bianche e rosse 15%
Alc Vol: 13%
Soil composition: Medium texture chalky
Age of vines: 10 years
Yeld per hectare: 70 qli
Training method: Head/spur bush
Agriculture: Biologic
Wine making technique: 8 days of maceration on the skins, spontaneous fermentation without inoculation of oenological yeasts
Aging: Container of stainless steel
Sulfurous: 30 Mg/L in the process of bottling
Note: Traditional wine, grapes harvested at the same time from mixed vineyards and with different ripening, all the grapes are vinified together.
TIRACIAUTU
TECHNICAL DATA
Region: Sicily
Production area: Val Di Noto
Classification: Igp Terre Siciliane Moscato Bianco
Variety: Moscato Bianco di Noto 100%
Alc Vol: 15%
Soil composition: Medium texture chalky
Age of vines: 5 years
Yeld per hectare: 15 qli
Training method: Head
Agriculture: Biologic
Wine making technique: 20 days of maceration on the skins, then racked and kept at room temperature, fermentation develops naturally without the addition of selected yeasts.
Tecnica di appassimento: Head defoliated at the end of July and bunches left in the sun until the end of September to dry. A week before the harvest, 30% of the grapes are collected and left to dry further on wooden racks.
Aging: Container of stainless steel
Sulfurous: 30 Mg/L in the process of bottling
Our CRU
PONENTE
Region: Sicily
Production area: Val di Noto
Classification: IGP terre Siciliane rosso
Variety: Grillo 100%
Alc Vol: 12%/13,5%
Soil composition: Medium texture chalky
Age of vines: 10 years
Training method: Guyot espalier
Yeld per hectare: 60 qli
Agriculture: Biologic
Wine making technique: 4 days of maceration on the skins, spontaneous fermentation without inoculation of oenological yeasts
Aging: Container of stainless steel
Sulfurous: 30 MG/L in the process of bottling