Wijnen uit Sicilië

Harvest
Vines are trained using the spalliera method. Yields are low, with production per vine kept strictly to a minimum in order to maximise the concentration in the grapes All grapes are picked by hand in mid-September. Picking takes place only in the cool early hours of the morning to ensure the grapes remain in top condition. We take enormous care when making this decision in order to achieve the perfect balance between residual sugar and acidity.

Vinification
We make it a priority to handle the grapes as carefully and gently as possible. Once in the cellar, the grapes are gently de-stemmed, but not crushed. The two grape varieties are vinified separately. Fermentation in each case is initiated by the addition of selected yeasts, and takes place at a temperature not exceeding 17-18C for about 10 days. 50% of the Grillo is fermented in oak barriques for 3-4 months. No malolactic fermentation takes place in order to maintain the valuable acidity. The two wines are blended together at the end of January.

Winemaker's tasting notes
Rina Ianka has a bouquet of tropical fruit and vanilla aromas, with a perfect balance of fruit flavours and citrus acidity on the palate.

Harvest
The two grape varieties are harvested at different times as they ripen at different rates. All grapes are meticulously harvested by hand: the Nero d'Avola in mid-September and the Frappato towards the end of September.

Vinification
The two grape varieties are vinified separately. The grapes are de-stemmed, but not crushed. Selected yeasts are added and fermentation takes place at 24-26°C.
When fermentation is complete, maceration on the skins is then limited to avoid extraction of bitter tannins, ultimately resulting in a fresh, lively, fruity wine. After the malolactic fermentation is complete, the two wines are blended together.

Winemaker's tasting notes
Intense ruby in colour, the bouquet is reminiscent of dark berries. The palate is soft, well-rounded, full of elegance and finesse, with a long finish.

Harvest
All grapes are meticulously harvested by hand when perfectly ripe: the Cabernet Sauvignon in mid-September and the Nero d'Avola towards the end of September.

Vinification
The grapes, transported in small containers so that they are not crushed by their own weight, are very softly de-stemmed in order to keep the skins as intact as possible. Fermentation takes place at a controlled temperature of between 24-26°C, with frequent remontages and delestages to achieve the best extraction of colour, soft tannins and aromas from the skins.
When the maceration is complete, the wine is separated from the skins. NIVURO is then put into oak barriques, where malolactic fermentation takes place and the wine remains for a further year.

Winemaker's tasting notes
Deep, opaque purple/red with an incredibly intense nose featuring black pepper and spices. Powerful on the palate with huge bursts of warm dark berry fruit, Nívuro has excellent balance, with a surprisingly soft, long finish.

Harvest
The grapes are checked very carefully every day and are picked meticulously by hand only when perfectly ripe at the end of September. Picking takes place only in the cool early hours of the morning to avoid over-heating and ensure that they arrive at the winery in top condition. Grapes are placed into small containers so that they do not become crushed by their own weight.

Vinification
The grapes are de-stemmed and very gently pressed to avoid any damage to the skins. The must is fermented at a controlled temperature of between 24-26°C, with frequent remontages and delestages. Malolactic fermentation is carried out in oak barriques, where the wine is aged for at least 12 months.

Winemaker's tasting notes
The colour is an intense purple-red, Avulisi has a bouquet of wild berries, blackcurrants and spices. On the palate it is full-bodied, with supple, soft tannins and a long finish.