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Il Bianco CONTROLLED DENOMINATION OF ORIGIN: ALCAMO Grape types: Catarratto (50%), Inzolia (50%). Harvest: From mid-September through mid-October. Bottling: Various batches. FERMENTATION Method: Temperature-controlled, in stainless steel tanks. Temperature: 16-18ËšC. Duration: 10-12 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.35 - Alcohol: 12.61% - Acidity: Total: 4.80 - Volatile: 0.38 SO2 (mg/l), total: 105 - free: 25 TASTING NOTES Straw-yellow color with greenish reflections. Elegant, subtle bouquet, with the aroma of spring flowers to the fore. Fresh palate with an inviting acidity. ACCOMPANIMENT: A wine that works well throughout the meal, it is at its best A wine that works well throughout the meal, it is at its best . Serve well-chilled.


Il Rosso TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero d’Avola (70%), Merlot (30%). Harvest: Early September. Bottling: Various batches. FERMENTATION Method: Maceration is stainless-steel vats. Temperature: 24-26˚C. Duration: 6-8 days. Malolactic: Yes. Oak ageing: 1/3 of the wine, for 8 months. Type of barrels: Oak barrels with capacities of 2000 and 5000 liters. TECHNICAL CHARACTERISTICS pH: 3.65 - Alcohol: 12.61% - Acidity: Total: 5.60 - Volatile: 0.44 SO2 (mg/l), total: 110 - free: 15 TASTING NOTES Brilliant ruby-red color. The bouquet is laden with berry notes. Polished, warm and dry on the palate. ACCOMPANIMENT: A wine that works well throughout the meal, it is at its best with meat dishes, mixed grilled meats, game and hard cheeses. Available in 75cl (25.4 fl. oz.) and 37.5cl (12.7 fl. oz.) bottles.


Rosato TYPICAL GEOGRAPHIC INDICATION: SICILY Grape type: Nero d’Avola. Yield per hectare: 90 quintals. Harvest: mid September. Bottling: single lot. FERMENTATION Method: short cold-maceration of the grapes, followed by softpressing and fermentation of the red grapes without the skins. Temperature: 16° - 18° C. Malolactic: Yes. Bottle aging: 2 months. TECHNICAL CHARACTERISTICS pH: 3.59 - Alcohol: 12.81% - Acidity: total: 5.30 - volatile: 0.30 SO2 (mg/l) total: 105 - free: 27 TASTING NOTES Brilliant pink color with cherry-colored reflections. Aroma: reminiscent of cherries, blackberries, mulberry blossom; fragrant and stylish. Full-bodied, well-balanced and lively on the palate. ACCOMPANIMENT: Serve at 12° - 14°C. Works well with all types of hors d’oeuvres, appetizers, white meats and fish.


Catarratto Chardonnay TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Catarratto (50%), Chardonnay (50%).. The Catarratto grapes come from vineyards situated at an altitude of 700m above sea level, while the Chardonnay grapes are grown at 350m. Harvest: Chardonnay: August 7-8; Catarratto: October 2-3. Bottling: Single batch. FERMENTATION Method: Temperature-controlled, in stainless steel tanks. Temperature: 16-18˚C. Duration: 10-12 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.31 - Alcohol: 13.04% - Acidity: Total: 5.10 - Volatile: 0.38 SO2 (mg/l), total: 90 - free: 25 TASTING NOTES Bright straw-yellow color with greenish edges. Generous, assertive bouquet. Fresh, mouth-filling palate that strikes an excellent balance between acidity, flavor and volume. ACCOMPANIMENT: Serve at 16 - 20°C with meat- or fish-based dishes. Excellent with hard cheeses.


Pinot Bianco CONTROLLED DENOMINATION OF ORIGIN: MONREALE Grape types: Pinot Bianco; longstanding, low-yield vineyards located at an altitude of 400m Harvest: August 5. Bottling: Single batch. FERMENTATION Method: Temperature-controlled, in stainless steel. Temperature: 16-18˚C. Duration: 13 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.42 - Alcohol: 13.08% - Acidity: Total: 4.60 - Volatile: 0.35 SO2 (mg/l), total: 95 - free: 25 TASTING NOTES Straw-yellow color with greenish reflections. Fragrant, cohesive bouquet with fruity undertones. Fresh, dry and well-balanced palate. ACCOMPANIMENT: Serve chilled at 8° - 10°C with appetizers, dishes based on fish and shellfish, soups and soft cheeses. An excellent aperitif.


Inzolia TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: 100% Inzolia (typical Sicilian grape). Harvest: September 10. Bottling: March batch and subsequent batches. FERMENTATION Method: Temperature-controlled, in stainless steel. Temperature: 10-12˚C. Duration: 12 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.40 - Alcohol: 12.96% - Acidity: Total: 4.90 - Volatile: 0.38 SO2 (mg/l), total: 115 - free: 25 TASTING NOTES Bright straw-yellow color. Assertive, balanced aroma with fruity undertones. The palate is fresh, lively, well-orchestrated and persistent. ACCOMPANIMENT: Serve chilled at 8° - 10°C with appetizers, dishes based on fish and shellfish, soups and soft cheeses. An excellent aperitif.


Il Bianco TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Grillo. Harvest: Mid-September. Bottling: Single batch. FERMENTATION Method: Temperature-controlled soft-pressing, in stainless steel tanks. Temperature: 18˚C. Duration: 8 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.46 - Alcohol: 13.80% - Acidity: Total: 5.10 - Volatile: 0.38 SO2 (mg/l), total: 90 - free: 20 TASTING NOTES Golden yellow color. Mouth-filling and complex on the palate. The bouquet foregrounds almond notes and floral echoes. ACCOMPANIMENT: Serve chilled at 13 - 14°C. Works well with all flavorsome fish dishes, including mixed grills, large fish and shellfish. Excellent with shellfish and soft cheeses.


Gocce di luce WHITE WINE MADE WITH RED GRAPES. Grape type: Nero d’Avola vinified without the skins. The grapes are placed exclusively in trays after harvesting. Harvest: September. Bottling: single lot FERMENTATION Method: vinification of red grapes without the skins. Temperature: 16° C. Duration: 15 days. Malolactic: yes TECHNICAL SPECIFICATION pH: 3.50 - Alcohol: 12% - Acidity: total: 4.50 - volatile: 0.38 SO2 (mg/l) total: 72 free: 30 TASTING NOTES Yellow color with coppery reflections. The palate is smooth and delicate. Slightly sweet. SERVING RECOMMENDATIONS: Ideal for dishes based on fish and white meats, it is also excellent on its own outwith mealtimes. Best drunk when young.


Chardonnay TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Chardonnay. Yield per hectare: 60 quintals. Harvest: Early August. Bottling: Various batches. FERMENTATION Method: Temperature-controlled, in stainless steel tanks. Temperature: 16-18˚C. Duration: 15 days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.35 - Alcohol: 12.61% - Acidity: Total: 4.80 - Volatile: 0.38 SO2 (mg/l), total: 105 - free: 25 TASTING NOTES Bright straw-yellow color with greenish edges. Assertive, fruity bouquet fragrant. The palate is fresh, decisive, generous and refined. ACCOMPANIMENT: Serve chilled at 12°-14°C with appetizers, full-flavored risottos and dishes based on fish or shellfish.


Syrah TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: 100% Syrah; The vineyards are located at around 300m above sea level Emergency irrigation. Harvest: Early September. Bottling: Single batch. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 28-30˚C. Duration: 8-10 Days. Malolactic: Yes. TECHNICAL CHARACTERISTICS pH: 3.70 - Alcohol: 13.80% - Acidity: Total: 4.70 - Volatile: 0.48 SO2 (mg/l), total: 80 - free: 15 TASTING NOTES Bright ruby-red color. The bouquet is laden with forest fruits and spices combined with touches of chocolate and licorice. The palate is full and complex, with an impressive concentration of elegant tannins. ACCOMPANIMENT: Serve at 15 - 18°C with flavorsome appetizers and entrées, and with seasoned sheep’s-milk cheeses and flavored cow’s-milk cheeses.


Merlot Giovane TYPICAL GEOGRAPHIC INDICATION: SICILY Grape type: Merlot 100%. Harvest: late August – early September. Bottling: various lots. FERMENTATION Method: maceration in stainless-steel vats. Temperature: 20° - 22° C. at start of process,30° C. at end. Duration: 8 days. Malolactic: Yes. Bottle aging: at least 6 months. TECHNICAL CHARACTERISTICS pH: 3.75 - Alcohol: 13% - Acidity: total: 5.40 - volatile: 0.37 SO2 (mg/l) total: 90 - free: 18 TASTING NOTES Intense ruby-red color. Fragrance initially reminiscent of forest fruits, followed by floral notes. On the palate, it is generous, mouth-filling and dry. A wine of great character. ACCOMPANIMENT: Serve at 16° - 18°C. with strongly flavored appetizers and entrées, game and hard cheeses.


Cabernet Sauvignon CONTROLLED DENOMINATION OF ORIGIN: MONREALE Grape types: Cabernet Sauvignon. Yield per hectare: 70 quintals. Harvest: August 25. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 24-26˚C. Duration: 10-12 days. Malolactic: Yes. Bottle-ageing: 4 - 6 months. Oak-ageing: 9 months. Type of barrels: Barriques made from the following French oaks: Nevers, Allier and Troncais. TECHNICAL CHARACTERISTICS pH: 3.77 - Alcohol: 13.40% - Acidity: Total: 4.60 - Volatile: 0.41 SO2 (mg/l), total: 105 - free: 20 TASTING NOTES Purplish-red with ruby-red edges. Complex and persistent aroma, redolent of currants and spices. The palate is warm, dry and well-rounded, with great body and personality. ACCOMPANIMENT: Serve at 16 - 18°C with flavorsome dishes based on red meats and game, and with cheeses.


Nero d’Avola TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola, low-yield cultivation. (typical Sicilian grape). Harvest: Early September. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 28˚C. Duration: 8-10 Days Malolactic: Yes. Oak-ageing: 7 months. Type of barrels: Nevers, Allier, Oak, barrique ageing, followed by 4 months of bottle-ageing. TECHNICAL CHARACTERISTICS pH: 3.39 - Alcohol: 13.10% - Acidity: Total: 5.70 - Volatile: 0.44 SO2 (mg/l), total: 105 - free: 20 TASTING NOTES Brilliant ruby-red color with violet edges. Complex, fragrant bouquet with hints of oak and fruit. The palate is polished, refined, warm and dry, with good body and great personality. ACCOMPANIMENT: Serve at 16 - 20°C with meat-based dishes, game and hard cheeses.


Giada TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: 80% late-harvested Damaschino, 20% other typical local grapes. Harvest: Early October. Bottling: Various batches. FERMENTATION Method: Temperature-controlled, in stainless steel. Temperature: 18˚C. Duration: 8 Days. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.46 - Alcohol: 11.05% - Acidity: Total: 4.60 - Volatile: 0.38 SO2 (mg/l), total: 100 - free: 25 - Sugars: 11.5g/l TASTING NOTES Pale straw-yellow color with greenish reflections. Very fruity bouquet with strong aromatic notes. The palate is delicate, subtle, balanced and pleasantly aromatic. ACCOMPANIMENT: Serve at 8 - 10°C as an aperitif or as an accompaniment to appetizers, entrées and soft-fleshed fish.


Narkè TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola, high-trained (typical Sicilian grape). Harvest: Early September. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 28˚C. Duration: 3-4 Days. Malolactic: Yes. TECHNICAL CHARACTERISTICS pH: 3.48 - Alcohol: 12.43% - Acidity: Total: 5.30 - Volatile: 0.38 SO2 (mg/l), total: 105 - free: 20 TASTING NOTES Intense ruby-red color. Lively, slightly fruity aroma. Fresh and fruity in the mouth. NARKE’ ACCOMPANIMENT: Best served when young, at 17°C. An excellent accompaniment to any dish, it also works very well on its own.


Cupido novello TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola. Harvest: from late August to mid-September. Bottling: End of October batch. Type: Novello wine (vin nouveau). FERMENTATION Method: Carbonic maceration for 6 days and up to 13˚ brix, before being devatted and subjected to alcoholic fermentation in stainless steel vats at 20˚C In-bottle ageing: 20 days. Malolactic: Yes. TECHNICAL CHARACTERISTICS pH: 3.40 - Alcohol: 12.00% - Acidity: Total: 5.80 - Volatile: 0.40 SO2 (mg/l), total: 100 - free: 35 TASTING NOTES Cherry-red color with violet reflections. Velvety, balanced and fragrant palate. Well-orchestrated bouquet with fruity undertones. Best consumed when young. ACCOMPANIMENT: Serve at 8° - 10°C as an aperitif. A great match for appetizers, entrées and soft-fleshed fish.


Evoè TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola (50%), Merlot (50%). Harvest: Late August, early September. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 28˚C. Duration: 3 Days. Malolactic: Yes. TECHNICAL CHARACTERISTICS pH: 3.60 - Alcohol: 12.38% - Acidity: Total: 5.40 - Volatile: 0.48 SO2 (mg/l), total: 95 - free: 15 TASTING NOTES Ruby-red color. Lively aroma with a hint of red berry fruit. Fresh, rounded and well-rounded on the palate. EVOE’ ACCOMPANIMENT: Serve at 15 - 18°C. Works well with any dish and is at its best with cold cuts and slightly soft or slightly hard cheeses.


Sophia Catarratto TYPICAL GEOGRAPHIC INDICATION: SICILY Organic wine. Grape types: Catarratto bianco. Harvest: late September – early October. Bottling: single lot. Yield per hectare: 85 quintals. FERMENTATION Harvesting: the grapes are hand-picked and carried in cases. Method: temperature-controlled vinification by reduction. SO2: 30 mg/l added directly to the first-pressing must. Temperature: 16° - 18° C. Duration: 10 - 12 days. Malolactic: No. Bottle aging: 3 months. TECHNICAL CHARACTERISTICS pH: 3.20 - Alcohol: 13.50% - Acidity: total: 4.50 - volatile: 0.35 SO2 (mg/l) total: 70 - free: 15. TASTING NOTES Straw-yellow color with greenish reflections. Generous aroma, with notes of spring flowers to the fore. Assertive and expansive on the palate, with a full, well-balanced finish. SOPHIA CATARRATTO ACCOMPANIMENT: Serve at 12° - 14°C. Works well with all types of fish dishes, particularly shellfish. Also a suitable match for soft cheeses.


Sophia Nero d’Avola TYPICAL GEOGRAPHIC INDICATION: SICILY Organic wine. Grape type: Nero d’Avola. Harvest: early October. Bottling: single lot. Yield per hectare: 70 quintals. FERMENTATION Method: maceration in stainless-steel vats. Temperature: 22° - 28° C. Duration: 4-5 days. Malolactic: Yes. Bottle aging: 6 months. TECHNICAL CHARACTERISTICS pH: 3.65 - Alcohol: 13.24% - Acidity: total: 5.20 - volatile: 0.40 SO2 (mg/l.) total: 75 - free: 20 TASTING NOTES Ruby-red color. Aroma: loaded with red berry fruit, mixed with hints of peanuts and almonds. Full-bodied flavor, with a generous concentration of gentle tannins. ACCOMPANIMENT: Serve at 15° - 18°C. A great match for all types of dishes. Ideal with cheeses that are neither too hard nor too soft.


Sinedie CONTROLLED DENOMINATION OF ORIGIN: MONREALE Grape types: 100% Chardonnay. High-trained for low yield. Yield per hectare: 40 quintals. Harvest: August 7-8. Bottling: Single batch. FERMENTATION Method: Temperature-controlled, in stainless steel tanks up to 4˚ Babo; fermentation is then completed in new Allier (French oak) barriques. Temperature: 18-20˚C Duration: 10-12 Days; Aged in barrique for around 5 months. Malolactic: No. Ageing potential: will age successfully during the two years after purchase. TECHNICAL CHARACTERISTICS pH: 3.80 - Alcohol: 13.74% - Acidity: Total: 4.70 - Volatile: 0.38 SO2 (mg/l), total: 120 - free: 20 TASTING NOTES Deep straw-yellow color. Assertive, generous bouquet. The palate is clean, decisive, elegant and long-lasting. ACCOMPANIMENT: Serve chilled at 10 - 12°C with flavorsome dishes based on fish and shellfish, and with light cold cuts.


Quercus Merlot CONTROLLED DENOMINATION OF ORIGIN: MONREALE Grape types: 100% Merlot. Harvest: August 20. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 20-22˚C at start of fermentation, 30˚C at end. Duration: 15 days Malolactic: Yes Bottle-ageing: 12 months minimum. Oak-ageing: 12 months minimum. Barriques: Nevers and Troncais from the Massif of central France. TECHNICAL CHARACTERISTICS pH: 3.70 - Alcohol: 13.47% - Acidity: Total: 5.25 - Volatile: 0.42 SO2 (mg/l), total: 85 - free: 15 TASTING NOTES Bright red color with ruby-red edges. Complex, persistent aroma, recalling forest fruits, followed by floral fragrances. The sturdy palate is warm, dry and well-rounded, with great body and personalità MERLOT ACCOMPANIMENT: Serve at 16 - 18°C with all full-bodied, meat-based dishes.


Quercus Nero d’Avola TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola. Yield per hectare: 80 quintals. Harvest: Late September. Bottling: Single batch. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 24˚C, rising to 32˚C at end of fermentation. Duration: 10-12 Days. Malolactic: Yes. Oak-ageing: 24 months. Type of barrels: 225-l Nevers and Allier barriques. TECHNICAL CHARACTERISTICS pH: 3.43 - Alcohol: 13.80% - Acidity: Total: 5.90 - Volatile: 0.56 SO2 (mg/l), total: 115 - free: 15 TASTING NOTES Bright ruby-red color with violet edges. Fragrant and complex aroma with hints of fruit and oak. The palate is stylish, refined, warm and dry, with great body and character. ACCOMPANIMENT: Serve at 16 - 18°C with all full-bodied dishes.


Quercus Cabernet Sauvignon PROTECTED GEOGRAPHICAL INDICATION: SICILY Grapes used: Cabernet Sauvignon. Harvest: late September. FERMENTATION Malolactic maceration in stainless-steel tanks. Oak aging for 9 months. In-bottle aging for 4-6 months. TASTING NOTES  Purplish red color with ruby-red reflections. Complex and persistent aroma recalling blackcurrant and spices. The palate is warm and dry, with a forthright character. SERVING NOTES: Serve at 16° - 18°C. A perfect match for all full-flavored red-meat dishes, furred and feathered game, and cheeses.


Spumante TYPICAL GEOGRAPHIC INDICATION: SICILY Grape: made from selected white grapes cultivated in well-exposed vineyards. Harvest: late August. Bottling: various lots. Yield per hectare: 110 quintals. FERMENTATION Method: Charmat. Malolactic: No. TASTING NOTES Light straw-yellow color. Elegant, floral, fruity bouquet. Fresh, inviting, well-balanced and smooth on the palate. SPUMANTE ACCOMPANIMENT: Serve at 8°C. Excellent with all types of hors d’oeuvres, appetizers, white meats and fish. A rewarding drink at any time of day.


Zahar TYPICAL GEOGRAPHIC INDICATION SICILY Grape: made from selected white grapes cultivated in wellexposed vineyards. Harvest: August. Bottling: various lots. Yield per hectare: 110 quintals. TASTING NOTES Light straw-yellow color. Elegant, floral, fruity bouquet. Fresh, inviting, well-balanced and smooth on the palate. ACCOMPANIMENT: Serve at 8°- 10°C. Excellent with all types of hors d’oeuvres, appetizers, white meats and fish. A rewarding drink at any time of day.


Zhara TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Catarratto and Moscato. Harvest: August; once picked, the grapes are laid out to dry on racks for at least 7 days. Bottling: Single batch. FERMENTATION Method and duration: The dried grapes and pressed and left to macerate at low temperatures for around 5 hours, before being pressed again very lightly and fermented at 18-20˚C Temperature: 18-20˚C. Malolactic: No. TECHNICAL CHARACTERISTICS pH: 3.79 - Alcohol: 13.40% - Acidity: Total: 4.90 - Volatile: 0.71 SO2 (mg/l), total: 120 - free: 10 – Sugars: 83 g/l TASTING NOTES Bright yellow color Intense, typical aroma, recalling the fragrance of rose petals. Sweet, warm and well-structured on the palate. ZHARA ACCOMPANIMENT: A wine that can accompany an entire meal, it is particularly suited to dried fruit and sweets. Serving temperature: 12 - 15°C.


ZHARA ZIBIBBO Made from one of the most typical Sicilian grape types, this IGP wine is a real charmer. Its light golden color is complemented by its aromatic intensity. The complex, rich and expressive fragrance encompasses notes of orange and mandarin alongside hints of raisin. The palate is smooth, warm, sweet and laden with citrus notes. Excellent as a dessert wine, it works very well with pastries and fruit ice cream. Serve at a temperature of 12° - 14° C. Alcohol: 16% vol. ZHARA ALLA MANDORLA A delightful wine produced through a delicate process of flavoring. Paper-white in color, it has an assertive fragrance laced with almond notes. The flavor is decidedly sweet, strong and persistent. At its best when chilled to a temperature of 12° - 14° C, it is an excellent dessert wine. Ideal with Sicilian pastries. Alcohol: 16% vol. ZHARA MALVASIA A wonderful IGP Sicilia fortified wine. Golden in color, it has an intense, all-encompassing fragrance with strong fruit notes. The flavor is sweet and aromatic, recalling candied fruit and raisins. A very pleasant aperitif, it is ideal with pastries and Sicilian ice cream. Serve as an aperitif at a temperature of 10° - 12° C, or at 16° - 18° C at the end of the meal. Alcohol: 16% vol.


RORE PURO GRAPPA DI CATARRATTO Made from the distillation of Catarratto skins using a discontinuous pot still, this grappa offers up very intense, long-lasting aromas of almonds and flowers that are highly evocative of the Sicilian terroir. While assertive, it is also smooth, warm and enjoyable on the palate. Alcohol content: 43% vol.


RORE PURO GRAPPA DI NERO D’AVOLA Made from the painstaking distillation of Nero d’Avola skins using a discontinuous pot still system, this grappa is a faithfully authentic example of its type. Very intense and elegant, it is loaded with fruity notes that recall the original grape type. On the palate, it is well-balanced and persistent, with perceptible flavors of the pomace. Alcohol content: 43% vol.


Bianco d’Alcamo DENOMINAZIONE D’ORIGINE PROTETTA ALCAMO Grape types: Catarratto (50%) - Inzolia (50%). The grapes are placed exclusively in trays after harvesting. Harvest: from mid-September to mid-October. Bottling: various lots . FERMENTATION: Method: temperature-controlled fermentation in stainless-steel tanks. Temperature: 16° - 18° C. Duration: 10 - 12 days. Malolactic: no TECHNICAL SPECIFICATION: pH: 3.35 - Alcohol: 12% - Acidity: Total: 4.80 - Volatile: 0.38 SO2 (mg/l) total: 105 - free: 25 TASTING NOTES: Straw-yellow color with greenish reflections. Refined and delicate fragrance with elegant notes of white flowers. Light, fresh and subtle on the palate . BIANCO ALCAMO SERVING RECOMMENDATIONS: Suitable for drinking throughout the meal. Serve well-chilled. Works particularly well with fish-based dishes, shellfish, seafood and soft cheeses . Available bottle sizes: 750 and 375 ml


Il Rosso INDICAZIONE GEOGRAFICA PROTETTA SICILIA Grape types: Nero d’Avola 50% - Merlot 30% Cabernet Sauvignon 20%. The grapes are placed exclusively in trays after harvesting. Harvest: throughout September. Bottling: various lots . FERMENTATION Method: maceration in stainless-steel fermenting vats. Temperature: 24° - 26° C. Duration: 6 - 12 days. Malolactic: yes. Oak aging: 1/3 of the wine for around 8 months. Barrel type: 2,000-liter and 5,000-liter oak barrels . TECHNICAL SPECIFICATION: pH: 3.65 - Alcohol: 13% - Acidity: total: 5.60 - volatile: 0.44 SO2 (mg/l) total: 110 - free: 15 TASTING NOTES Intense ruby-red color. Assertive fragrance with red-berry notes to the fore. Warm, polished and dry on the palate. SERVING RECOMMENDATIONS: Suitable for drinking throughout the meal, it is an excellent accompaniment to meat-based dishes, grilled dishes, game and hard cheeses. Available bottle sizes: 750 and 375 ml.


Giada INDICAZIONE GEOGRAFICA PROTETTA SICILIA Grape types: a blend of native and international grapes. The grapes are placed exclusively in trays after harvesting. Harvest: early August - late September. Bottling: various lots. FERMENTATION: Method: temperature-controlled fermentation in stainless-steel vats. Temperature: 18째 C. Duration: 10 days. Malolactic: no . TECHNICAL SPECIFICATION: pH: 3.45 - Alcohol: 11.5% - Acidity: total: 5 - volatile: 0.38 SO2 (mg/l) total: 100 - free: 25 TASTING NOTES Straw-yellow color with greenish reflections. Fruity fragrance with marked aromatic notes. The palate is delicate, fresh, light, well-balanced and aromatic . SERVING RECOMMENDATIONS: Consume when young, at 8 째-10 째 C. Perfect as a pre-dinner wine, it is an excellent accompaniment to antipasti, first courses and soft-fleshed fish dishes . Available bottle sizes: 750 and 375 ml


Gocce di luce WHITE WINE MADE WITH RED GRAPES. Grape type: Nero d’Avola vinified without the skins. The grapes are placed exclusively in trays after harvesting. Harvest: September. Bottling: single lot FERMENTATION Method: vinification of red grapes without the skins. Temperature: 16° C. Duration: 15 days. Malolactic: yes TECHNICAL SPECIFICATION pH: 3.50 - Alcohol: 12% - Acidity: total: 4.50 - volatile: 0.38 SO2 (mg/l) total: 72 free: 30 TASTING NOTES Yellow color with coppery reflections. The palate is smooth and delicate. Slightly sweet. SERVING RECOMMENDATIONS: Ideal for dishes based on fish and white meats, it is also excellent on its own outwith mealtimes. Best drunk when young.


Nerello Mascalese INDICAZIONE GEOGRAFICA PROTETTA SICILIA Grape type: Nerello Mascalese. The grapes are placed exclusively in trays after harvesting. Harvest: October. Bottling: single lot . FERMENTATION Method: maceration in a stainless-steel rotofermenter. Temperature: 26째 - 30째 C. Duration: 6 days. Malolactic: yes. TECHNICAL SPECIFICATION pH: 3.64 - Alcohol: 13% - Acidity: total: 5.10 - volatile: 0.39 SO2 (mg/l) total: 81 - free: 18 . TASTING NOTES Slightly pale red color. The fragrance is laced with hints of cherry, strawberry and blackberry. The palate is fresh and well-balanced. SERVING RECOMMENDATIONS: Ideal for bringing out the flavors of roast meats, white meats and medium-seasoned cheeses. An excellent match for fatty fish.


Nero d’Avola Merlot INDICAZIONE GEOGRAFICA PROTETTA SICILIA Grape types: Nero d’Avola 50% - Merlot 50%. The grapes are placed exclusively in trays after harvesting. Harvest: late August, early September. Bottling: various lots . FERMENTATION Method: maceration in stainless-steel fermenting vats. Temperature: 28° C. Duration: 6 days for the Nero d’Avola grapes, 9 days for the Merlot grapes. Malolactic: yes . TECHNICAL SPECIFICATION pH: 3.46 - Alcohol: 13% - Acidity: total: 5.40 - volatile: 0.48 SO2 (mg/l) total: 95 - free: 22 TASTING NOTES Intense ruby red color. Lively fragrance with notes of red-berry fruit to the fore. Fresh, rounded, well-balanced and harmonic on the palate. SERVING RECOMMENDATIONS: Serve at 15°-18° C. Works well with all types of dishes. Ideal with charcuterie and medium-textured cheeses.


Narkè TYPICAL GEOGRAPHIC INDICATION: SICILY Grape types: Nero D’Avola, high-trained (typical Sicilian grape). Harvest: Early September. Bottling: Various batches. FERMENTATION Method: Maceration in stainless steel vats. Temperature: 28˚C. Duration: 3-4 Days. Malolactic: Yes. TECHNICAL CHARACTERISTICS pH: 3.48 - Alcohol: 12.43% - Acidity: Total: 5.30 - Volatile: 0.38 SO2 (mg/l), total: 105 - free: 20 TASTING NOTES Intense ruby-red color. Lively, slightly fruity aroma. Fresh and fruity in the mouth. ACCOMPANIMENT: Best served when young, at 17°C. An excellent accompaniment to any dish, it also works very well on its own.


Fidelio Catarratto TYPICAL GEOGRAPHIC INDICATION: SICILY Grape type: Catarratto 100%. Harvest: September - October. Bottling: single lot. FERMENTATION: Method: temperature-controlled fermentation in stainless-steel vats. Temperature: 16째- 18째 C. Malolactic: no TASTING NOTES: Deep straw-yellow color. Refined, delicate fragrance. Fresh, well-balanced and slightly acidulous on the palate SERVING RECOMMENDATIONS: Serve at 10째 - 12째 C with fish-based antipasti, soups and soft cheeses


Fidelio Nero d’Avola TYPICAL GEOGRAPHIC INDICATION: SICILY Grape type: Nero d’Avola 100%. Harvest: September. Bottling: single lot FERMENTATION: Method: maceration in stainless-steel fermenting vats for at least 4 days. Temperature: 28° C. Malolactic: no TASTING NOTES: Bright ruby-red color. Complex fragrance with undertones of red-berry fruit. Polished, warm and dry on the palate. FIDELIO NERO D’AVOLA SERVING RECOMMENDATIONS: Serve at 16° - 18° C with red meats, game and hard cheeses.


Fidelio Inzolia TYPICAL GEOGRAPHIC INDICATION: SICILY Grape type: Inzolia 100%. Harvest: September. Bottling: single lot FERMENTATION: Method: temperature-controlled fermentation in stainless-steel vats. Temperature: 16째- 18째 C. Malolactic: no TASTING NOTES: Straw-yellow color with greenish reflections. Intense, well-balanced fragrance. Lively, persistent flavor FIDELIO INZOLIA SERVING RECOMMENDATIONS: Serve at 10째 - 12째 C with fish-based antipasti and soups


Principe di corleone wines