territory - duca.it€¦ · 1st year of production 1824 harvest tasting notes colour bright ruby...

TYPE Red

CLASSIFICATION Typical geographical indication (IGT Terre Siciliane)

HARVEST At full maturation from the 2nd week of September

VINIFICATION A traditional fermentation process with balanced maceration on the skins, followed by careful malolactic fermentation

MATURATION Corvo was born from the marriage of wines that spend at least 10 months in oak

AGEING After bottling, the wine spends a month in the bottle in a temperature controlled cellar for the development of aromas

ALCOHOL CONTENT 12.5 % - 13.0 % vol.

SERVING TEMPERATURE 16°-18° C

FOOD PAIRINGS Excellent with grilled meat, roast meats and medium-aged cheeses

STORAGE METHOD In a cool and not excessively humid environment, away from light

LIFE More than 4 years if kept in cellars with suitable conditions

FORMAT 37.5 cl; 75 cl; 1.5 L; 3 L; 5 L

1ST YEAR OF PRODUCTION 1824 harvest

TASTING NOTES

COLOUR Bright ruby red

BOUQUET Intense, complex, notes of cherry and spice

FLAVOUR Balanced, persistent with a pleasant softness

TERRITORY

PRODUCTION AREASicily, in soils and microclimates traditionally suited for quality grapes

GRAPE VARIETY Sicilian red grapes

SOIL Mixed composition

ALTITUDE More than 50 metres above sea level

VINEYARD Vertical shoot positioning trellised vines or bush-trained, with medium-high plant density per hectare

CLIMATE Mediterranean, tending to hot-dry

Sicilian red grapes

TYPE White


HARVEST The first week of August when grapes were perfectly ripe

VINIFICATION To guarantee quality, the grapes are pressed softly followed by fermentation at a controlled temperature to maintain aromas

MATURATION Occurs at a controlled temperature in stainless steel

AGEINGAt least one month in bottle


SERVING TEMPERATURE 8° - 10° C

FOOD PAIRINGS Excellent as an aperitif. Pairs well with soups and vegetable dishes or light appetizers and seafood dishes


LIFE To be enjoyed young, preferably within one or two years at most

FORMAT 37.5 cl; 75 cl


TASTING NOTES

COLOUR Bright straw yellow with clear greenish hints

BOUQUET Intense, fruity and Mediterranean

FLAVOUR Fresh, lively, with nice acidity, round, dry and well-bodied

TERRITORY

PRODUCTION AREA Western Sicily

GRAPE VARIETYSicilian white grapes

SOIL Mixed composition

ALTITUDE From 150 to 400 metres above sea level

VINEYARD Vertical shoot positioning trellised vines with medium-high plant density per hectare, 4,000 units

CLIMATE Insular, with mild winters and hot, dry summers

Sicilian white grapes

TYPE Rosè


HARVEST From the 2nd to the 4th week of September

VINIFICATION A short cold maceration followed by a soft press of the grapes. Fermentation at a controlled temperature


AGEING For at least one month in bottle at a controlled temperature



FOOD PAIRINGS It matches well with a wide variety of dishes like rich appetizers, main courses, fish and white meat


LIFE To be enjoyed young, preferably within one or two years

FORMAT 75 cl


TASTING NOTES

COLOUR Bright rosé colour with cherry red highlights

BOUQUET Rich, fragrant and finely fruity of little soft fruits

FLAVOUR Balanced, well-bodied, lively and on average persistent

TERRITORY

PRODUCTION AREA Central and western Sicily

GRAPE VARIETY Sicilian red grapes

SOIL Mixed type, tending to calcareous

ALTITUDE From 100 to 250 above sea level

VINEYARD Vertical shoot positioning trellised vines with medium-high plant density per hectare

CLIMATE Insular, Mediterranean, tending to hot, dry

Sicilian red grapes

TYPE White


HARVEST From the end of August to the 3rd week of September

VINIFICATION A soft pressing of the grapes is followed by fermentation at a controlled temperature


AGEING At least one month in bottle in a temperature controlled environment

ALCOHOL CONTENT 10.5 % - 11 % vol.

SERVING TEMPERATURE 8° C

FOOD PAIRINGS It can be drunk enjoyably as an aperitif and it matches well with appetizers, main courses, fried fish and vegetables


LIFE To be enjoyed very young



TASTING NOTES

COLOUR Pale yellow with greenish highlights

BOUQUET Fruity and fragrant with a delicate aromatic note

FLAVOUR Light, fresh, lively, pleasantly aromatic

TERRITORY

PRODUCTION AREA Western Sicily, in the provinces of Trapani and Agrigento

GRAPE VARIETY Sicilian varieties with a distinct primary aroma

SOIL Mixed type, tending to sandy



CLIMATE Insular, Mediterranean. Mild winters and dry summers

Sicilian varieties

TYPE Red


HARVEST From the 2nd week of September to the 1st week of October

VINIFICATION A traditional fermentation with a balanced maceration on the skins is followed by careful malolactic fermentation

MATURATION At a controlled temperature until January

AGEING One month in bottle at controlled temperature


SERVING TEMPERATURE As aperitif at 10° C. Suited to all courses at 12° C.

FOOD PAIRINGS Excellent with all dishes and perfect with tasty fishes, white and red meats and medium-aged cheeses. Excellent as aperitif, to enjoy with pizza and sushi





TASTING NOTES

COLOUR Bright ruby red with purplish hints

BOUQUET Intense, pleasantly fruity of Morello cherries and rose

FLAVOUR Balanced, lively, very fruity

TERRITORY


GRAPE VARIETY Sicilian varieties with a distinct primary aroma

SOIL Mixed, with a certain percentage of limestone



CLIMATE Insular, Mediterranean, tending to hot, dry

Sicilian varieties

TYPE Rosè


HARVEST From the 2nd week of September

VINIFICATION Cryomaceration with soft pressing. Fermentation occurs at a controlled temperature

MATURATION In steel for over a month, in contact with yeasts

AGEING After bottling, the wines spends a month in the bottle in a temperature controlled environment to develop the aromas

ALCOHOL CONTENT 11 % - 12 % vol.


FOOD PAIRINGS Ideal as an aperitif, it pairs nicely with seafood & shellfish



FORMAT 75 cl


TASTING NOTES

COLOUR Blush pink

BOUQUET Hints of citrus with notes of white peach

FLAVOUR Lively and aromatic

TERRITORY


GRAPE VARIETY Sicilian varietals

SOIL Mixed with limestone



CLIMATE Mediterranean, tending to hot, dry

Sicilian varieties

TYPE White


HARVEST By hand, during the 2nd half of September

VINIFICATION Soft pressing of grapes and use of only first-pressing must, fermentation for more than 10 days at 16°C

MATURATION In steel for more than two months with yeast contact

AGEING After bottling, the wines spends a month in bottle in a temperature controlled environment to develop the aromas



FOOD PAIRINGS Ideal with fish dishes and white meat


DURATION Up to 2 years in proper storage conditions

FORMAT 75 cl


TASTING NOTES

COLOUR Bright straw yellow with greenish hints

BOUQUET Floral, intense and complex. With clear notes of Mediterranean flora

FLAVOUR Ample, full body, fresh and persistent

TERRITORY


GRAPE VARIETY Grillo

SOIL Mixed calcareous-siliceous composition



CLIMATE Mild winters and hot, dry summers, with significant temperature variations between day and night during the summer season

GRILLO

Grillo

TYPE Red


HARVEST Grapes are hand-picked in the second half of September

VINIFICATION Cryomaceration is used to promote aromatic and colour extraction, followed by long fermentation at a controlled temperature

MATURATION Occurs in stainless steel for more than two months

AGEING After bottling, the wines spends a month in the bottle in a temperature controlled cellar to develop aromas



FOOD PAIRINGS Recommended with rich fish dishes, elaborate white meat or simple red meat and semi-mature cheeses


DURATION Up to 2 years when stored in suitable conditions

FORMAT 75 cl


TASTING NOTES

COLOURBright ruby red with intense violet hints

BOUQUET An aromatic balance of rose and violets

FLAVOUR Velvety with gentle tannins, great aromatic persistence

TERRITORY

PRODUCTION AREA Central and Southern Sicily

GRAPE VARIETY Frappato

SOIL Mixed composition, mainly calcareous



CLIMATE Mild winters with fresh springs, hot and windy summers

FRAPPATO

Frappato

TYPEWhite


HARVESTBy hand, by mid-September

VINIFICATIONShort maceration and subsequent soft pressing of the grapesand use of free-run must only, fermentation for more than 10 days at 16 °C followed by long contact with the yeasts

AGEINGAt controlled temperature in stainless steel until the beginning of spring

ALCOHOL CONTENT12 – 12.5 % vol.

SERVING TEMPERATURE16°-18° C

RECOMENDED WITHExcellent with seafood, cheese, Asian food and pasta


1ST YEAR OF PRODUCTION2013 harvest

TASTING NOTES

COLOURStraw yellow with green highlights

BOUQUETDelicate with complex fruity and floral notes dominated by apple, white peach and jasmine and with an almond finish

FLAVOURFull, ample and with a measured sensation of freshness. Pleasingly soft and tasty

TERRITORY

PRODUCTION AREAHills of central-western Sicily in Trapani province

GRAPE VARIETYPinot grigio

SOILMixed siliceous-limestone

ALTITUDE300 metres above sea level

VINEYARDVertical shoot positioned trellised vines with medium-high plant density per hectare, approx. 4,500 units

CLIMATE Mild winters; hot, dry springs and summers

PINOT GRIGIO

Pinot Grigio

TYPEWhite


HARVESTBy hand, advanced ripening, during the 1st week of September

VINIFICATIONSoft pressing of the grapes, short maceration on the skins and fermentation at controlled temperature to reach the alcohol content of 7°. Cold stopping of the fermentation to preserve the most of the residual sugars and aromas of the must

MATURATIONFor at least one month in bottle at controlled temperature

AGEINGAfter bottling, the wine spends a month in the bottle in a temperature controlled cellar for the development of aromas

ALCOHOL CONTENT7% - 8.5% by vol.

SERVING TEMPERATUREServe chilled

RECOMENDED WITHIt is ideal as an aperitif or to be enjoyed withlight meals, toasting life’s pleasures. Excellent with fresh fruit



TASTING NOTES

COLOURStraw yellow with greenish highlights

BOUQUETIntense and harmonious, delicate Muscat scents with clear notes of peach, honey and apricot

FLAVOURLight, fresh, lively, pleasantly aromatic

TERRITORY

PRODUCTION AREACentral and Western Sicily, Trapani area

GRAPE VARIETYMoscato

SOILWhite soils, extremely calcareous and arid

ALTITUDEOver 150 metres

VINEYARDVertical shoot positioning trellised vines

CLIMATE Insular, with mild winters and hot, dry summers

MOSCATO

Moscato

TYPERed Novello


HARVESTBy hand from the last of August to the last week of September

VINIFICATIONMore than 80% with carbonic maceration of the whole grapes and the remaining part with traditional maceration of very ripe grapes. Soft pressing and fermentation at controlled temperature, 20°.

ALCOHOL CONTENT11.5 % - 12.0 % vol.

SERVING TEMPERATURE14° C

RECOMENDED WITHTypical Italian appetizers. Raw and cooked sausages. Light sauces. Pleasant also with tasty fish of tomatoes and aromatic herbs. Perfect with chestnuts and pizza.


TASTING NOTES

COLOURIntense ruby red with purple highlights

BOUQUETMarked fruity scents reminiscent of strawberries, wild berries and morello cherries. Intense aroma that blends the scents of the grapes before fermentation with pleasant winy fragrances

FLAVOURElegant, full and harmonious. Well-structured and full. Persistent on the palate with delightful fruity sensations that can be smelled in the bouquet as well

TERRITORY

PRODUCTION AREAProvinces of Agrigento and Caltanissetta. Riesi area

GRAPE VARIETYNero d’Avola and Frappato

SOILMixed composition

ALTITUDEMore than 50 metres above sea level

VINEYARDVertical shoot positioning trellised vines or bush-trained, with medium-high plant density per hectare


NOVELLO

Nero D’avola - Frappato

TYPE Red aromatic wine

PREPARATION Selected typical Sicilian red wines, aged lengthily in oak casks and then flavoured with a fine infusion of morello cherry leaves

ALCOHOL CONTENT 17.5 % vol.

SUGARS 11%


FOOD PAIRINGS Typical dessert wine to be enjoyed with chocolate and almond-flavoured pastries


FORMAT 50 cl

1ST YEAR OF PRODUCTION Around the 1920s

TASTING NOTES

COLOUR Granite red with amber highlights

BOUQUET Intense, airy with clear scents of morello cherries and almonds

FLAVOUR Sweet, warm, velvety, very aromatic, with a sourish pleasant finish

TERRITORY

PRODUCTION AREA Sicily

SYRAH

TYPE Red


HARVEST By hand from the second half of September

VINIFICATION Traditional fermentation and separate de-stemming and maceration. Soft pressing of grapes and malolactic fermentation

MATURATIONOccurs in stainless steel for more than two months with yeast contact




FOOD PAIRINGS Recommended with rich fish dishes, meat, and semi-mature cheeses


LIFE Up to 2 years if kept in cellars with suitable conditions

FORMAT 75 cl


TASTING NOTES

COLOUR Ruby red

BOUQUET Complex, intense, fruity with notes that bring to mind red fruits, hints of spice and black pepper

FLAVOUR Ample, with evident but gentle tannins, pleasant notes that remind of the varietal characteristics perceived by the nose

TERRITORY


GRAPE VARIETY Syrah

SOIL Mixed composition, generally calcareous


VINEYARD Vertical shoot positioning trellised vines with 4,500 plants per hectare

CLIMATE Mild winters with hot and dry springs and summers

Syrah

ROSÈ

TYPE Rosè


HARVEST From the second half of September

VINIFICAZIONE Cryomaceration followed by a soft pressing of grapes. Fermentation at a controlled temperature

MATURATION Occurs in stainless steel for more than one months




FOOD PAIRINGS Ideal as an aperitif, excels with fish especially when raw



FORMAT 75 cl


TASTING NOTES

COLOUR Blush pink

BOUQUET Citrus sensations with hints of white peach


TERRITORY

PRODUCTION AREA Central and Western Sicily






Sicilian varietals

GRILLO

TYPE White


HARVEST By hand, during the 2nd half of September

VINIFICATION Soft pressing of grapes and use of only first-pressing must, fermentation for more than 10 days at 16°C

MATURATION In steel for more than two months with yeast contact




FOOD PAIRINGS Ideal with fish dishes and white meat


DURATION Up to 2 years in proper storage conditions

FORMAT 75 cl


TASTING NOTES

COLOUR Bright straw yellow with greenish reflections

BOUQUET Conveys a hint of fruit and a Mediterranean tint

FLAVOUR Ample with a good freshness and persistence

TERRITORY






CLIMATE Mild winters and hot, dry summers, with significant temperature variations between day and night during the summer season

Grillo

FRAPPATO

TYPE Red


HARVEST By hand from the second half of September

VINIFICATION Cryomaceration is used to promote aromatic and colour extraction, followed by long fermentation at a controlled temperature

MATURATION Occurs in stainless steel for more than two months




FOOD PAIRINGS Recommended with rich fish dishes, meat, and semi-mature cheeses


LIFE A wine which should be enjoyed within two years

FORMAT 75 cl


TASTING NOTES

COLOUR Ruby red with purple tints

BOUQUET An aromatic balance of rose and violets

FLAVOUR Velvety with gentle tannins, great aromatic persistence

TERRITORY


GRAPE VARIETY Frappato




CLIMATE Mild winters with hot and dry springs and summers

Frappato

CHARDONNAY

TYPE White


HARVEST By hand at full ripeness in the second fortnight of August

VINIFICATION Soft pressing of grapes. Slow fermentation of the floral must at 16° for more than 10 days

MATURATION Occurs in stainless steel for more than two months with yeast contact




FOOD PAIRINGS Excellent apertif, ideal with shellfish, seafood and fish dishes in general



FORMAT 75 cl


TASTING NOTES

COLOUR Straw yellow with greenish tints

BOUQUET Intense and elegant with complex fruity notes

FLAVOUR Undeniably fruity with a remarkable freshness

TERRITORY


GRAPE VARIETY Chardonnay

SOIL Mixed composition, mostly siliceous-clay

ALTITUDE Around 200 metres above sea level


CLIMATE Mild and wet winters with very dry and windy summers, with wide temperature variations

Chardonnay

INSOLIA

TYPE White


HARVEST By hand, from the 2nd to 4th week of September

VINIFICATION Very soft pressing of the grapes. Only the first pressing must is used. Slow fermentation at 16° - 17° C for about 15 days and then long contact with yeasts

MATURATION At controlled temperature

AGEING At least one month in bottle in a temperature controlled environment



FOOD PAIRINGS Excellent with shellfish, seafood and fish


LIFE To be enjoyed young, preferably two years at most

FORMAT 75 cl


TASTING NOTES

COLOUR Bright straw yellow with greenish reflections

BOUQUET Intense, pleasantly fruity, with notable character

FLAVOUR Fresh, harmonious, and persistent. The wine conveys the same flavour as perceived by the aroma

TERRITORY

PRODUCTION AREA Western Sicily, in the provinces of Trapani and Agrigento

GRAPE VARIETY Insolia


ALTITUDE Above 300 metres msl


CLIMATE Mild and wet winters with extremely dry and windy springs and summers with sharp differences in temperature

Insolia

NERO D’AVOLA

TYPE Red


HARVEST By hand, at full maturity after the 2nd half of September

VINIFICATION Traditional fermentation and separate de-stemming and maceration. Soft pressing of grapes and malolactic fermentation

MATURATION Wisely aged blend, Colomba Platino Nero d’Avola created by mixing wines that pass at least 10 months in finely grained oak casks and red wines that mitigate in vats of vitrified concrete




FOOD PAIRINGS Ideal with meat and cheeses



FORMAT 75 cl


TASTING NOTES

COLOUR Intense ruby red

BOUQUET Complex, with intense notes of marasca cherries and elegantly spiced

FLAVOUR Well-bodied and persistent, it is ample and velvety

TERRITORY


GRAPE VARIETY Nero d’Avola


ALTITUDE More than 300 metres msl

VINEYARD Vertical shoot positioning trellised vines, 4,500 plants per hectare

CLIMATE Cold winters with very dry springs and windy summers

Nero D’avola

TYPE White


HARVEST By hand, at full ripening at the end of September

VINIFICATION Soft pressing with membrane presses, static decanting of the musts and slow fermentation in choice oak barriques

MATURATION After bottling, 12 months in controlled temperature cellar in reclined bottles to develop its bouquet

AGEING On the lees in barriques for at least eight months



FOOD PAIRINGS Excellent with smoked salmon, tuna and swordfish, mushrooms, fish and shellfish, medium-aged cheeses and tasty white meats



FORMAT 75 cl


TASTING NOTES

COLOUR Golden yellow with greenish highlights

BOUQUET Complex and intense, rich in sensations typical of ripe fruit enhanced by scents of vanilla and dry fruit thanks to the evolution in wood barriques

FLAVOUR Marked character, well-bodied, harmoniously elegant and particularly persistent

TERRITORY

PRODUCTION AREA Central and western Sicily, town of Salemi, in soils and microclimates traditionally suited for quality white Sicilian grapes

GRAPE VARIETY Insolia

SOIL Clayey-calcareous


VINEYARD Bush-trained vines, high density of plants per hectare, over 5,000, aged for more than 20 years and with a low yield per plant max 1.2 Kg.

CLIMATE Mild winters with very dry springs and summers

Insolia

TYPE Red


HARVEST By hand, at full ripening

VINIFICATION De-stemming of the grapes, maceration at 28° - 30° C. for 8 - 10 days followed by the malolactic fermentation

AGEING At least 18 months in fine oak casks in which they develop their complexity, style and ageability. 18 months in bottle at controlled temperature to fully develop the organoleptic features and enhance the typical bouquet

ALCOHOL CONTENT 13.5 % - to 14.5 % vol.


FOOD PAIRINGS Excellent with red meat, medium-aged cheeses and tasty dishes. Perfect as meditation wine



FORMAT 75 cl, 1.5 L, 3 L


TASTING NOTES

COLOUR Ruby red with garnet red highlights

BOUQUET Blend of ripe fruit, irises and spices

FLAVOUR Strong, round, well-balanced, with character, with scents of wood blended perfectly. Great persistence.

TERRITORYPRODUCTION AREA Central-South Sicily, birthplace of Nero d’Avola. Area of Butera and Riesi, the most suitable for the prince of the Sicilian varietiesGRAPE VARIETY Nero d’AvolaSOIL Mixed calcareous-siliceous compositionALTITUDE From 200 to 300 metres metres above sea levelVINEYARD Bush-trained vines, density of at least 5,000 plants per hectare with low yield per plant, max 1.2 KgCLIMATE Mild winters with very dry springs and summers

Nero D’avola

TYPE Red

CLASSIFICTION Typical geographical indication (IGT Terre Siciliane)

HARVEST By hand, at full ripening, late September

VINIFICATION Traditional de-stemming and maceration for 6-8 days at 26° - 30° C

MATURATION For about 15 months in quality French, fine-grained oak barriques

AGEING After bottling for at least two months in cellar at controlled temperature to develop the bouquet



FOOD PAIRINGS Recommended with red meat dishes and mature cheeses


LIFE Over 5 years if kept in cellars with suitable conditions

FORMAT 75 cl


TASTING NOTES

COLOUR Ruby red with soft violet hints

BOUQUET Complex, intense, with touches of small red fruit and elegant notes of spices and vanilla

FLAVOUR Warm, velvety, with good acidity and structure and evident but balanced tannin

TERRITORY

PRODUCTION AREA North-east Sicily, on the slopes of Etna, in the valley of the river Alcantara on the Vajasindi estate

GRAPE VARIETY Pinot Nero

SOIL Volcanic


VINEYARD Vertical shoot positioning trellised vines with a high plant density per hectare and low yield per plant

CLIMATE Cold winters with snowfall, cool springs and dry summers

Pinot Nero (tenuta Vajasindi)

TYPE Spumante Brut

CLASSIFICATION Quality Spumante

HARVEST By hand in the morning around the end of August, slightly early to preserve the acidity

VINIFICATION Obtained from softly pressed whole grapes, using only the very first-pressing must, 55%, which is then fermented at low temperature. The wine is then further processed in pressure tanks with the “Charmat” bulk sparkling wine process

AGEING After re-fermentation, it is left for at least 6 months in the pressure tanks on the yeasts. At least three months in bottle at controlled temperature


SUGAR CONTENT 9 g/l


FOOD PAIRINGS Excellent aperitif, also enjoyable during meals



FORMAT 75 cl


TASTING NOTES

COLOUR Straw yellow with clear greenish highlights

BOUQUET Pleasant and complex, well-balanced fruity aromas with clear scents of bread crust

FLAVOUR Fresh, lively, well-balanced, with a great character and pleasantness

TERRITORY


GRAPE VARIETY Grecanico and Chardonnay

SOIL Mixed composition, traces of limestone


VINEYARD Vertical shoot positioning trellised vines

CLIMATE Mild winters with hot springs and summers with high differences in temperature

Grecanico

Chardonnay

DUCA BRUT

The Duca Enrico Grappa comes from the residues of the noblest grapes. The discontinuous steam alembics and the slow distillation give life to a unique grappa with strong Sicilian character.

500 ML BOTTLES.

GRAPPA

TYPE Rosè


HARVEST From the second half of September

VINIFICAZIONE Cryomaceration followed by a soft pressing of grapes. Fermentation at a controlled temperature

MATURATION Occurs in stainless steel for more than one months with yeast contact




FOOD PAIRINGS Ideal as an aperitif, excels with fish especially when raw



FORMAT 75 cl


TASTING NOTES

COLOUR Blush pink

BOUQUET Citrus sensations with hints of white peach


TERRITORY







Sicilian varietals

TYPE Red

CLASSIFICATION IGT Terre Siciliane (Typical Geographic Indication)

HARVEST By hand, when fully ripe, in late September or early October, depending on the grape variety

VINIFICATION Traditional fermentation, with 5 to 8 days of maceration on the skins, plus cold pre-maceration and assemblage of wines after malolactic fermentation

MATURATION At controlled temperature until January

AGEING After bottling, 2 months in cellar at controlled temperature, 15°-16° C



FOOD PAIRINGS Irresistible as an aperitif, it works wonders with tasty fish and white meat. It further intensifies the taste moment of a bold bruschetta or a rich spaghetti dish. Excellent with pizza



FORMAT 75 cl


TASTING NOTES

COLOUR Intense and shiny ruby red, with subtle purplish tints

BOUQUET Pleasurable red fruit notes, laced with floral and delicate citrus undertones

FLAVOUR Full, balanced, intensely fruity and highly persistent

TERRITORY

PRODUCTION AREA Southwest and central Sicily

GRAPE VARIETY Sicilian varieties heralded by rich aromatic fragrancies


ALTITUDE Between 100 and 350 metres above sea level

VINEYARD Vineyard with counter-espalier training and medium-high average plant density per hectare, over 4,000

CLIMATE Insular Mediterranean, generally hot and dry

Sicilian varietals

TYPE White

CLASSIFICATION IGT Terre Siciliane (Typical Geographic Indication)

HARVEST By hand, from late August to mid-September

VINIFICATION Soft pressing of hand-picked grapes, to preserve their aroma. Yield in free run wine 55%. Low temperature fermentation, 16°C

MATURATION At controlled temperature until January

AGEING 1 month at controlled temperature after bottling

ALCOHOL 11.0% - 12.0% vol.


FOOD PAIRINGS Superb as an aperitif, and with both classic and ethnic starters. With an irresistible “burrata”, or with a light tempura, it generates an immediate rush of pleasure


LIFE Consume within 2 years

FORMAT 75 cl

FIRST YEAR OF PRODUCTION 2017 harvest

TASTING NOTES

COLOUR Pale yellow colour with greenish highlights

BOUQUET Fruity, with fruit blossom notes

FLAVOUR Fresh, pleasantly aromatic and with sweet sensations of peach, banana and citrus fruit

TERRITORY

PRODUCTION AREA Mid-Western Sicily

GRAPE VARIETY Sicilian varieties with semi-aromatic characteristics

SOIL Mixed, with a sandy prevalence

ALTITUDE Over 350 metres above sea level

VINEYARD Espalier trained, with medium-high plant density per hectare

CLIMATE Insular-Mediterranean

Sicilian varietals

TYPE Extra-Brut Spumante

CLASSIFICATION Quality Spumante

HARVEST Manual at the end of August. The grapes are harvested at an “early” maturation with high acidity and sugar content

VINIFICATION The wine, a result of a white processing of Pinot Nero at low temperatures, is made fizzy in autoclaves using a Charmat method

MATURATION After bottling, the wines spends a month in bottle in a temperature controlled environment to develop the aromas.

AGEING From the second fermentation it is lulled for more than six months in autoclaves in its own yeasts


SUGAR CONTENT Extra Brut


FOOD PAIRINGS Exceptional as an aperitif, splendid,throughout a meal



FORMAT 75 cl


TASTING NOTES

COLOUR Straw yellow with well defined greenish reflections

BOUQUET Depicts mineral notes with great elegance, accompanied by a light bread crust

FLAVOUR Full of excellent freshness and minerals

TERRITORY

PRODUCTION AREA Tenuta Vajasindi on the slopes of Mount Etna, town of Castiglione di Sicilia

GRAPE VARIETY Pinot Nero

SOIL Volcanic


VINEYARDS Vertical shoot positioning trellised vines with a density of more than 4,500 plants per hectare

CLIMATE Cold winters with cool springs and dry summers

Pinot Nero

MUNICIPALITY: Hamlet of Passopisciaro, in the municipality of Castiglione di Sicilia.

HECTARES:21

The 21 hectares of land that make up the estate are divided into three terraces, the first at about 700 metres above sea level and the second and third at 620 metres above sea level.

Vajasindi has terraced vineyards, dry stone walls and a wine cellar museum built in lava stone. In fact, this land is of volcanic origin: here, the soil is dark brown and is rendered soft and porous due to the presence of a large amount of small pumice stone fragments, providing a high draining capacity. The position of the estate, on the northern slopes of the Volcano, contributes to a unique microclimate and is therefore, by far, the most suitable area for the cultivation of red grape varieties.

CLIMATECold and snowy winters, cool springs and dry summers. A well-ventilated area with the right degree of humidity

Winter average temperature 10 °c

Summer average temperature 21 °c

GEOLOGYSoil of volcanic origin. Their formation can be traced back to the crumbling of one or more types of lava, of different ages, and from mixed eruptive materials such as volcanic stones, ashes and sands.

100% volcanic rock

TYPE White


HARVEST By hand, in the morning, at full maturity, during the first half of September

VINIFICATION Further selection of the grapes during the harvesting to obtain approx. 55% of the first pressing must which is left to ferment slowly in small oak casks for about 40 days

MATURATION The wine rests on the lees at a controlled temperature until spring

AGEING At least three months in bottle in a temperature controlled environment



FOOD PAIRINGSTo be served with fish dishes, shellfish and white meat dishes



FORMAT 75 cl; 1.5 L


TASTING NOTES

COLOUR Straw yellow with slight greenish highlights

BOUQUET Floral, slight note of vanilla, complex

FLAVOUR Wide, velvety, lively, well-bodied and persistent

TERRITORY

PRODUCTION AREA Western Sicily, towns of Salemi and Gibellina. Risignolo Estate


SOIL Mixed composition, mainly siliceous-clayey

ALTITUDE About 300 metres above sea level

VINEYARD Vertical shoot positioning trellised vines and bush-trained vines, with a density of more than 5,000 plants per hectare

CLIMATE Mild and wet winters with extremely dry and windy springs and summers with sharp differences in temperature

Grillo

MUNICIPALITY:Salemi

HECTARES:35

Salemi, in the province of Trapani, is the most vine-planted province of Italy: here, wine is the foundation of a great cultural tradition. Risignolo, the second Duca di Salaparuta estate, is located in this sun-drenched countryside, where white grapes such as Grillo and Insolia find their perfect habitat and are lovingly cultivated.

Grillo is a grape variety rich in history, which has spread especially in the area of Marsala and Trapani, where its particular characteristics have given it a leading role in marsala production. However, Duca di Salaparuta has shown that this grape variety has great potential even when grown on high ground and made into varietal wine.

The Risignolo estate is located in an area that is also suitable for the production of what is believed to be the oldest native Sicilian grape variety, namely, Insolia.

CLIMATETemperate, with mild winters and springs and very dry summers, plus broad temperature ranges.



GEOLOGYMixed soil, tending to calcareous-sandy or siliceous-clayey

50% calcareous-sandy

50% siliceous-clayey

TYPE Red


HARVEST By hand, at full ripening

VINIFICATION De-stemming of the grapes, traditional maceration for 7-8 days at 26° - 28° C. and then malolactic fermentation

MATURATION After bottling, for at least two months in cool cellars for the perfect fusion of the organoleptic features

AGEING At least 12 months in small fine oak casks

ALCOHOL CONTENT From 13.0 % vol. to 13.5 % vol. depending on vintage


FOOD PAIRINGS Especially recommended with red meat dishes with fragrant flavours and aged cheeses. Served fresh (15° C) is combined with tasty fish dishes



FORMAT 75 cl; 1.5 L


TASTING NOTES

COLOUR Ruby red with garnet red highlights

BOUQUET Fragrant, intense, spicy and complex and rich in sensations, hints of fruit and vanilla well-blended together

FLAVOUR Good structure, elegant and personality, liveliness and austere tannins, persistent

TERRITORY

PRODUCTION AREA North-Eastern Sicily, on the slopes of Mount Etna, to the right of the Alcantara Valley, town of Castiglione di Sicilia, Vajasindi estate

GRAPE VARIETY Nerello Mascalese

SOIL Volcanic

ALTITUDE From 600 to 800 metres msl

VINEYARD Bush-trained vines. High density of plants per hectare, more than 4,000, and with a low yield per plant

CLIMATE Cold and snowy winters with cool springs and dry summers

Nerello Mascalese


HECTARES:21







100% volcanic rock

TYPE Red


HARVEST By hand, at full maturity, after the 2nd half of September

VINIFICATION Traditional de-stemming and maceration for 8 days at 28° - 30° C

MATURATION Passo delle Mule was born from the meeting of Nero d’Avola that spends at least 10 months in very fine-grained oak wood and Nero d’Avola that is vinified & softened in vats

AGEING After bottling, 6 - 8 months in cellar at controlled temperature, 15° - 16° C, for the bouquet’s development

ALCOHOL CONTENT 13 % - 14.0 % in vol.

SERVING TEMPERATURE 17°-18° C

FOOD PAIRINGS Excellent with red meat dishes and with medium-aged cheeses



FORMAT 75 cl; 1.5 L


TASTING NOTES

COLOURDeep, intense ruby red

BOUQUET Pervasive, fruity bouquet of morello cherries and raspberries, complex with well-balanced scents of spices and vanilla

FLAVOUR Rich, full and velvety, full-bodied and persistent, with typical austere but pleasant tannin

TERRITORY

PRODUCTION AREA Central and southern Sicily, town of Butera along the Riesi - Gela road. “SuorMarchesa” Estate. “Passo delle Mule” vineyard

GRAPE VARIETY Nero d’Avola


ALTITUDE From 290 to 340 metres msl

VINEYARD Vertical shoot positioning trellised vines, 5,290 plants per hectare

CLIMATE Mild winters with cool springs, hot and dry summers and autumns

Nero d’Avola

MUNICIPALITY:Riesi

HECTARES:127

The estate is in Riesi, in the centre of Sicily just a few kilometres from the sea, on a gentle hill well exposed to the winds, where the summers are very hot and the winters mild and short.

In this part of the Island, Nero d’Avola, the prince of Sicilian grape varieties, has been cultivated for centuries, and thanks to the special soil and climatic conditions here, it has found an ideal habitat in the Riesi area.

Today, the vineyards cover about 127 hectares and prosper on siliceous-calcareous soils, which allows the roots to penetrate deep into the soil and find water which, in summer, is scarce and precious in this part of Sicily.

This is where some of the great Duca di Salaparuta wines are produced, each with a different personality, since the grapes they are made from are harvested from different parts of the estate. In fact, the vines have good exposure to the sun and wind which, combined with the specific characteristics of the soil in each area, make it possible to grow different fruits just a few metres apart.

CLIMATEMild and short winters, hot and very dry summers



GEOLOGYCalcareous-siliceous soil

100% calcareous-siliceous

TYPE Red


HARVEST By hand, at full ripening (late September)

VINIFICATION Traditional de-stemming and maceration for 6-8 days at 26° - 30° C

MATURATION For about 6 months in quality French, fine-grained oak barriques

AGEING After bottling, aged for at least 2 months at a controlled temperature in the cellar to develop the aromas



FOOD PAIRINGS Recommended with red meat dishes and mature cheeses. Also good with hearty fish dishes, such as tuna or fish soup


LIFE Over 5 years if kept in suitable cellar conditions

FORMAT 75cl


TASTING NOTES

COLOUR Ruby red with soft garnet hints

BOUQUET Almost jammy notes of wild berries such as blackberries – also floral scents in harmony with pronounced spicy notes (including white pepper)

FLAVOUR Rounded and smooth, with gentle tannins. Evident mineral notes. Elegantly velvety, it is a wine of great finesse. Good persistence

TERRITORY

PRODUCTION AREA North-East Sicily, on the slopes of Mount Etna, to the right of the Alcantara Valley on the Vajasindi Estate

GRAPE VARIETY Pinot Noir

SOIL Volcanic


VINEYARD Vertical shoot positioned trellised vines with a high plant density per hectare and low yield per plant

CLIMATE Cold winters with snowfall, cool springs and dry summers

Pinot Nero


HECTARES:21







100% volcanic rock

TYPE White


HARVEST By hand at full maturity in the 2nd half of September

VINIFICATION Soft pressing of grapes. Slow fermentation of the floral must at 16° for more than 10 days

MATURATION Occurs in stainless steel for more than two months with yeast contact




FOOD PAIRINGS Excellent with fish dishes and white meat



FORMAT 75 cl


TASTING NOTES

COLOUR Vibrant straw yellow with greenish reflections

BOUQUET Depicts hints of fruit and Mediterranean stains

FLAVOUR Ample and velvety with a pleasantly fresh and mineral

TERRITORY

PRODUCTION AREA Suor Marchesa estate, town of Butera

GRAPE VARIETY Vermentino


ALTITUDE More than 300 metres msl

VINEYARD Vertical shoot positioning trellised vines with high density of plants per hectare and a low yield per plant

CLIMATE Cold winters with very dry springs and windy-hot summers

Vermentino

MUNICIPALITY:Riesi

HECTARES:127










TYPE Red


HARVEST By hand, at full ripening, from mid-September to mid- October, depending on the variety

VINIFICATION De-stemming of the grapes and traditional, separate macerations, from 8 to 12 days, 28° - 30° C. The wines are blended after that the malolactic fermentation is completed

MATURATION At least 10 - 12 months in fine-grained oak barriques




FOOD PAIRINGS Especially recommended with dishes of red meat and aged cheeses


LIFE Over 5 years if kept in suitable cellar conditions

FORMAT 75 cl; 1.5 L


TASTING NOTES

COLOUR Deep, ruby red with garnet red highlights

BOUQUET Complex, intense, spicy, with marked notes of morello cherry and vanilla

FLAVOUR Warm, velvety well-bodied and aromatically persistent

TERRITORY

PRODUCTION AREA Central and southern Sicily, town of Butera in the area of Riesi. “SuorMarchesa” Estate

GRAPE VARIETY Nero d’Avola – Merlot



VINEYARD Vertical shoot positioning trellised and bush-trained vines, high density of plants with low yield per hectare

CLIMATE Mild winters with cool springs, hot and very dry summers and autumns

Nero d’Avola - Merlot

MUNICIPALITY:Riesi

HECTARES:127










TYPE Fortified wine

CLASSIFICATION Marsala D.O.C. (Controlled Designation of Origin)

HARVESTBy hand, when fully ripe in late September

VINIFICATIONPressing of the grapes with high sugar content to pass the precious substances contained in the skins to the must. Fermentation and blend of resulting wine with mistelle, boiled must and wine.

AGEING 67 years in old oak 300 litre barrels

REFININGFrom July 2008 in the bottle at controlled temperature

ALCOHOL CONTENT18.92 %vol.

SUGAR CONTENT93.6 g/l


NUMBER OF BOTTLES400

STORAGE METHODIn a cool, 13° - 15° C, not damp place, away from direct light

LIFEIf stored in a suitable cellar, it has practically no time limit

TASTING NOTES

COLOURMahogany with amber highlights

BOUQUETWell-pronounced, penetrating and ethereal with distinct scents of cinnamon in harmony with notes of spices and minerals

FLAVOURPowerful, well-structured with great personality, notable sapidity and acidity; long, pleasant persistence on the palate with evident notes of spices anda pleasantly bitterish-caramel aftertaste of must jam

TERRITORY

PRODUCTION AREAAlong the Marsala coastline and hinterland of Trapani province

GRAPE VARIETYGrillo

SOILNot very fertile, siliceous and rich with red earth, with surface aquifer

ALTITUDECoast less than 50 metres above sea level

VINEYARDTypical Marsala bush-trained vines with density of at least 5,000 plants per hectare

CLIMATEIsland, with rainy, mild winters and hot, dry summers

1941

Grillo

1952

Grillo

TYPE Fortified wine







SUGAR CONTENT88 g/l


NUMBER OF BOTTLES1,000



TASTING NOTES


BOUQUETWell-pronounced, penetrating and ethereal with distinct scents of cinnamon in harmony with notes of spices and minerals

FLAVOURWell-structured, great personality with notable sapidity; pleasant persistence on the palate with evident notes of spices and a pleasantly bitterish-caramel aftertaste

TERRITORY


GRAPE VARIETYGrillo





1964

TYPE Fortified wine












TASTING NOTES


BOUQUETWell-pronounced with distinct scents of dates, cinnamon and stewed prunes in harmony with spicy and mineral notes

FLAVOURGreat personality and notable sapidity; warm and pleasantly persistent on the palate with notes of cocoa and a pleasantly bitterish-caramel aftertaste

TERRITORY


GRAPE VARIETYGrillo





Grillo

1974

TYPE Fortified wine











LIFEIf stored in a suitable cellar, it has practically no time limitTASTING NOTES

COLOURBrilliant mahogany with topaz highlights

BOUQUETIntense with scents of dates and stewed, ripe fruit in harmony with spicy notes

FLAVOURWell-structured with great personality and notable sapidity; soft and velvety with pleasant persistence on the palate with evident scents of raisins and spices

TERRITORY


GRAPE VARIETYGrillo





Grillo

1989

TYPE Fortified wine







SUGAR CONTENT92 g/l





TASTING NOTES


BOUQUETIntense with scents of dates and stewed, ripe fruit in harmony with spicy notes

FLAVOURWell-structured, pleasant persistence on the palate with evident notes of ripe fruit, raisins and spices

TERRITORY


GRAPE VARIETYGrillo





Grillo

1994

TYPE Fortified wine












TASTING NOTES


BOUQUETIntense with scents of stewed, ripe fruit in harmony with spicy notes

FLAVOURWell-structured, pleasant persistence on the palate with evident notes of raisins and ripe, stewed fruit

TERRITORY


GRAPE VARIETYGrillo





Grillo

2001

TYPE Fortified wine


HARVEST By hand, when fully ripe in late September

VINIFICATION Pressing of the grapes with high sugar content to pass the precious substances contained in the skins to the must. Fermentation and blend of resulting wine with mistelle, boiled must and wine distillate

MATURATION 14 years in old 300 litre oak barrels

AGEING From February 2015 in the bottle at controlled temperature

ALCOHOL CONTENT 19 %vol.

SUGAR CONTENT 95 g/l


NUMBER OF BOTTLES 2,000


LIFE If stored in a suitable cellar, it has practically no time limit

TASTING NOTES

COLOUR Amber with brilliant topaz highlights

BOUQUET Intense, a chorus of spicy notes, with scents of candied fruit (citrus peel), nutmeg, cloves, cocoa, a hint of tobacco and a toasted almond finish

FLAVOUR Imposing on the palate, excellent minerality, great length and persistence, with stewed fruit notes, slight bitterness of liquiorice root and hints of burnt honey

TERRITORY

PRODUCTION AREA Along the Marsala coastline


SOIL Not very fertile, siliceous and rich with red earth, with surface aquifer

ALTITUDE Coast less than 50 metres above sea level

VINEYARD Typical Marsala bush-trained vines with density of at least 5,000 plants per hectare

CLIMATE Island, with rainy, mild winters and hot, dry summers

Grillo

TYPE Fortified wine

CLASSIFICATION Marsala D.O.C. (Designation of Controlled Origin)

HARVEST By hand, advanced ripening, during the last week of September

VINIFICATION Pressing of the grapes with a high sugar content to pass the precious substances found in the skins to the must. Fermentation at controlled temperature and blend of the resulting wine with wine distillate according to the Marsala Vergine tradition

MATURATION More than 10 years in precious oak half-barriques with a capacity of 300 litres

AGEING At least one year in bottle


SUGAR CONTENT Few grams per litre

SERVING TEMPERATURE As aperitif 8° - 10° C. As meditation wine 12° - 14° C

FOOD PAIRINGS Excellent aperitif, with appetizers of smoked fish or with medium-aged cheeses, like taleggio. Great, intense and extraordinarily persistent meditation wine


LIFE If preserved in cellars with suitable conditions, has no time limits

FORMAT 50 cl


TASTING NOTES

COLOUR Bright, old gold colour with topaz highlights

BOUQUET Intense and airy, extremely fine, with slight hints of vanilla, burnt honey and toasted hazelnuts

FLAVOUR Dry and smooth with hints of liquorice and almonds blended in a delicate and harmonious note of vanilla

TERRITORY

PRODUCTION AREA Birgi and Spagnola areas, coastal strip north of Marsala


SOIL Arid, scarcely fertile, siliceous-calcareous origin

ALTITUDE Vineyards facing the sea near the beach

VINEYARD Typical Marsala bush-trained vines, density of at least 5,000 plants per hectare

CLIMATE Insular, with rainy winters and torrid summers beaten by hot African winds

Grillo

TYPE Fortified wine


HARVEST By hand, advanced ripening, in the second and third weeks of September

VINIFICATION Pressing of the grapes with a high sugar content, and contact with the skins for around 12 hours. Firm pressing to pass the precious substances found in the skins to the must. Slow fermentation and, in spring, blend of the resulting wine with fortified must, cooked must and wine-brandy

MATURATION Blend of marsala aged from 15 to 30 years in oak barrels

AGEING At least 6 months in bottle


SUGAR CONTENT 93g/l

SERVING TEMPERATURE As aperitif 12° - 14° C. As dessert wine and as meditation wine 15° - 16° C

FOOD PAIRINGS Elegant dessert wine and meditative wine



FORMAT 50 cl

1ST YEAR OF PRODUCTION 2007 harvest. Evolution of the “Aegusa Reserve”, born in ‘800

TASTING NOTES

COLOUR Brilliant topaz with intense amber flashes

BOUQUET Intense, complex, distinct traces of apricot syrup and dates, with a wide range of spices

FLAVOUR Full, warm, soft velvety with an elegant vanilla base. Clear traces of spices and candied fruit, with a caramel finish and bitter almonds

TERRITORY

PRODUCTION AREA Coastal strip in the Petrosino area


SOIL Scarcely fertile, siliceous, rich with “red earth” with ground water tables

ALTITUDE Coastline less than 50 metres above sea level


CLIMATE Insular, with mild, rainy winters, and very hot and dry summers

Grillo

TYPE Raising Wine

CLASSIFICATION Malvasia delle Lipari DOC (Designation of Controlled Origin)

HARVEST By hand, advanced ripening, normally after the 20th of September

VINIFICATION After the grapes are picked, they are laid on the ground on fruit-drying racks made of reeds to dry for about 20 days in the sun. The raisins, rich in sugars, are pressed, left shortly on the skins and then originate the must, which is left to ferment slowly at controlled temperature until the fermentation stops naturally

MATURATION At least 5 months in 225-litre fine oak barrels


ALCOHOL CONTENT 13.5 % - 14.0% vol.



FOOD PAIRINGS Interesting the match with blue cheeses and with goose liver. Matches well with pastries, chocolate desserts and ice-creams. Excellent meditation wine


LIFE Can be kept for several years if stored in a suitable cellar

FORMAT 50 cl


TASTING NOTES

COLOUR Intense golden colour with copper highlights

BOUQUET Wide and rich of unique scents of honey and Mediterranean herbs like rosemary and oregano

FLAVOUR Sweet, full and smooth, well-structured, pleasantly aromatic with sharp scents of the Mediterranean marquis, raisins and dried apricots

TERRITORY

PRODUCTION AREA Malfa, island of Salina, archipelago of the Aeolian Islands

GRAPE VARIETY Malvasia di Lipari and Corinto Nero

SOIL Volcanic origin, good presence of sand

ALTITUDE Coastal area, less than 50 metres above sea level

VINEYARD High-trained and grown on traditional terraces with a high density, more than 6,000 plants/hectare

CLIMATE Insular, dry and hot, with mild, rainy winters

Malfa

TYPE Passito Fortified Wine

CLASSIFICATION Denominazione di Origine Controllata Pantelleria Passito Liquoroso

HARVEST By hand, advanced ripening, in the second ten days of September

VINIFICATION Part of the grapes after harvesting are left to dry in the sun for about 20 days.”Passola’ the grape concentrated by the sun in its organoleptic richness is added to the fresh must and together they ferment up to an alcohol content of 5%. Wine distillate up to 15.5% alcohol is added to the partially fermented Zibibbo nectar to block the fermentation process and thus preserve most of the sugars

MATURATION A period of about five months in cement tanks





FOOD PAIRINGS Excellent aperitif with patè de foie gras. Match well with dried fruit dessert, jam and chocolate


LIFE For several years in cellars with suitable conditions

FORMAT 50 cl

1ST YEAR OF PRODUCTION Vintage year 2008

TASTING NOTES

COLOUR Intense golden yellow with amber and topaz reflections

BOUQUET Broad, rich and aromatic with notes of citrus fruits, raisins, apricot jam and vanilla notes

FLAVOUR Sweet and soft, with great structure and persistence, intensely aromatic with notes of apricot and dried figs

TERRITORY

PRODUCTION AREA Selected vineyards on the island of Pantelleria

SOIL Of volcanic origin, very dark and rich in mineral salts. Deep, red soil, fertile but dry

ALTITUDE In both cases between 50 and 150 metres above sea level

VINEYARD Grown on classic fruit tree style vines, in groups protected from strong African winds and on Gujot supports in the province of Trapani

CLIMATE Hot, arid and very windy, insular

Pantelleria

TYPE Raising wine

CLASSIFICATION Passito di Pantelleria DOC (Designation of Controlled Origin)


VINIFICATION After the harvest the grapes are collected to dry in the sun. “La passola” is the grape concentrated by the sun in its organoleptic richness, is then crushed and fermented slowly at a controlled temperature to give life to the Zibibbo nectar

MATURATION In fine oak barrels

AGEINGAt least 6 months in bottle




FOOD PAIRINGS As aperitif matches well with soft, spicy cheeses and with goose liver. Excellent with ricotta pastries, cream pastries, dried fruits and nougat. Excellent meditation wine



FORMAT 50 cl


TASTING NOTES

COLOUR Intense golden yello with topaz reflections

BOUQUET Broad, rich and aromatic with notes of muscat, raisin and apricot jam

FLAVOUR Sweet and soft, with great structure and persistence, intense notes of apricot and dried figs

TERRITORY

PRODUCTION AREA Selected vineyards of the island of Pantelleria

GRAPE VARIETY Moscato di Alessandria, also called Zibibbo

SOIL Volcanic origin, very dark and rich in macro and micro elements

ALTITUDE Terraces between 50 and metres above sea level

VINEYARD Traditional bush-trained vines, planted in little hollows to protect them against the strong African winds

CLIMATE Insular, hot, dry and very windy

Pantelleria

TYPE Passito Fortified Wine

CLASSIFICATIONDenominazione di Origine Controllata Pantelleria Passito Liquoroso


VINIFICATION After harvesting, part of the grapes are left to dry in the sun for about twenty days. ‘Passola’, the grapes concentrated by the sun in its organoleptic richness, is added to the fresh must and together they ferment up to an alcohol content of 5% vol. Wine distillate up to 15.5% is added to the partially fermented Zibibbo juice to block the fermentation process and thus preserve most of the sugar

MATURATION A period of about five months in cement tanks

AGEING At least two months in bottle




FOOD PAIRINGS Excellent aperitif with patè de foie gras. Match well with dried fruit dessert, jam and chocolate



FORMAT 50 cl


TASTING NOTES

COLOUR Intense golden yellow with amber and topaz reflections

BOUQUET Wide, rich and aromatic with notes of citrus fruits, raisins, apricot jam and vanilla

FLAVOUR Sweet and soft with great structure and persistence, intensely aromatic with notes of apricot and dried figs

TERRITORY

PRODUCTION AREA Selected vineyards on the island of Pantelleria

GRAPE VARIETY Moscato di Alessandria known as Zibibbo

Pantelleria

DRY

TYPE Fortified wine

CLASSIFICATION DOC Marsala Superiore

HARVEST By hand, at advanced ripening, after the 20th of September

VINIFICATION Pressing of the grapes with a high sugar content to pass the precious substances found in the skins to the must. Fermentation at controlled temperature and blend of the resulting wine with fortified must, cooked must and wine-brandy

MATURATION Almost 3 years in oak casks and vats of various capacities. One of the secret of quality marsala is the ageing, for this Vecchioflorio ripen in oak casks of various capacities for at least 30 months, 6 months more than as expected from disciplinary



SUGAR CONTENT 38 - 39 g/l


FOOD PAIRINGS As aperitif go well with medium-aged cheeses, roasted almonds and fish eggs. Is also a traditional dessert wine excellent with pastries and dried fruit



FORMAT 75 cl


TASTING NOTES

COLOUR Amber-coloured with gold highlights

BOUQUET Of great finesse with scents of raisins and vanilla

FLAVOUR Warm and full, with an elegant finish of bitter almonds and raisins

TERRITORY

PRODUCTION AREA Coastal strip of the town of Marsala and hinterland of the province of Trapani

GRAPE VARIETY Grillo and Cataratto white grapes

SOIL Red, sandy soils, dry, rich in sand and marked by a low fertility

ALTITUDE Vineyards grown from sea level to 300 metres above sea level


CLIMATE Insular, with mild winters and very hot and dry summers

Grillo - Cataratto

SWEET

TYPE Fortified wine


HARVEST Manual harvest occurring after late ripening, usually around the 10th of September

VINIFICATION Pressing of grapes with a higher sugar content to maintain the skin contact with must. Fermentation occurs at a controlled temperature to maintain the tannins and prepare the wine for the addition of “mistella”, cooked must and wine distillate

MATURATION One of the secrets of quality marsala is ageing, which is why Vecchioflorio ages in oak barrels of different capacities for at least 24 months




SERVING TEMPERATURE As an aperitif 6° - 8°, for dessert and relaxation 14° - 16°

FOOD PAIRINGS As an aperitif it goes well with medium aged cheeses. The exotic scent of vanilla and licorice makes it the ideal accompaniment to delicious desserts



FORMAT 75 cl


TASTING NOTES

COLOUR Amber with bright shades of light caramel

BOUQUET Hints of raisins and vanilla

FLAVOUR Warm and round with an elegant background of dried fruit and raisins

TERRITORY

PRODUCTION AREA Coastal strip of Marsala and lands within the province of Trapani

GRAPE Grillo and Cataratto white varieties

SOILRed, dry and rich sandy soil

ALTITUDE Vineyards grown at sea level and up to 300 metres above sea level


CLIMATE Insular with mild winters and very hot, dry summers

Grillo - Cataratto

TYPE Fortified wine


HARVEST Manual harvest occurring after late ripening, usually around the 10th of September

VINIFICATION Pressing of grapes with a higher sugar content to maintain the skin contact with must. Fermentation occurs at a controlled temperature to maintain the tannins and prepare the wine for the addition of “mistella” (cooked must and wine distillate)

MATURATION One of the secrets of quality marsala is ageing, which is why Oltre Cento ages in oak barrels of different capacities for at least 24 months




SERVING TEMPERATURE As an aperitif 6° - 8°, for dessert and relaxation 14° - 16°

FOOD PAIRINGS As an aperitif it goes well with medium aged cheeses. The exotic scent of vanilla and licorice makes it the ideal accompaniment to delicious desserts



FORMAT 75 cl


TASTING NOTES

COLOUR Amber with bright shades of light caramel

BOUQUET Hints of raisins and vanilla

FLAVOUR Warm and round with an elegant background of dried fruit and raisins

TERRITORY

PRODUCTION AREA Coastal strip of Marsala and lands within the province of Trapani

GRAPE Grillo and Cataratto white varieties

SOILRed, dry and rIch sandy soil

ALTITUDE Vineyards grown at sea level and up to 300 metres above sea level


CLIMATE Insular with mild winters and very hot, dry summers

Grillo - Cataratto

TYPE Fortified wine


HARVEST By hand, advanced ripening, during the last week of September

VINIFICATION Pressing of the grapes with a high sugar content to pass the precious substances found in the skins to the must. Fermentation at controlled temperature and blend of the resulting wine with wine distillate according to the Marsala Vergine tradition

MATURATION At least 10 years in ancient oak barrels



SUGAR CONTENT Few grams per litre

SERVING TEMPERATURE As aperitif 8° - 10° C. As meditation wine 12° - 14° C

FOOD PAIRINGS Fine and eclectic Marsala, excellent aperitif with smoked fish, fish eggs and hard cheeses, like Parmigiano. Great meditation wine. Special with fish cous cous



FORMAT 50 cl


TASTING NOTES

COLOUR Old gold with golden highlights

BOUQUET Extremely fine with scents of bitter almonds and burnt honey

FLAVOUR Dry, balanced with a finish of vanilla and liquorice roots

TERRITORY

PRODUCTION AREA Birgi and Spagnola areas, coastal strip north of Marsala


SOIL Arid, scarcely fertile, siliceous-calcareous origin

ALTITUDE Vineyards facing the sea near the beach

VINEYARD Typical Marsala bush-trained vines with density of at least 5,000 plants per hectare

CLIMATE Insular, with rainy winters and torrid summers beaten by hot African winds

Grillo

TYPE Fortified wine

CLASSIFICATIONDOC Marsala

HARVEST By hand, advanced ripening, during the 2

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