The taste of sea
From Grillo grapes, cultivated few metres from the sea. A very pleasant wine reveals iodine notes, where the acidity is combined with delicate notes of citrus fruits and flowers.
A shiny rosè from nero d’avola grapes
Nero d’Avola, the tipical sicilian red grape, in a new reading key. It is characterized by freshness, an important acidity and sapidity. In its bouquet, black cherry and ripe cherry will be found.
The traditional grape variety of Trapani area
Yellow fruits, oriental species – especially nutmeg – and light smoky notes. Long and unique taste: this is my interpretation.
The king on the sand
From a 1975 vineyard planted in a sand and red soil dune. I get an enchanting wine with a deep color, with almond and toasted hazenuts aromas.
A great surprising wine
Moscato di Alessandria in a dry version. The richness of this wine is immediately shown in its bouquet, which is an harmonious combination of citrues peel, basil and rosemary’s notes, with a very elegant ginger’s end. In the mouth, we can discover a sapide and persistent wine.
An almost lost grape variety
The challenge is to bottle a mono-varietal version. It is a red garnet wine, with a firm but elegant tannin, marked by red fruits and mineral notes.
The expression of its territory
Vibrand, bright ruby color, with hits of black mulberry, cocoa and black pepper. The palate is fresh and eveloping, with subtle mineral note, the expression of its territory.
The traditional wine from Marsala
Made of Grillo’s grapes, aged in chestnut barrels. It follows the tradional method of oxidative pre-british wines. It reveals notes of almonds, toasted hazelnuts and dried figs. In the moth, its elegance accompanied by freshness and a salty finish.
Nero d’avola from late harvest
A wine with a deep cherry aroma, from which it took its name, supplemented by notes of roasted cocoa, coffee and caramel. In the mouth, a slight sweetness characterizes this wine, with a perfect balance between fruit and tannin.