I.G.P. Terre Siciliane Bianco

Classification: White

Colour: Straw yellow to golden.

Grape variety: 70% Catarratto-30% Grillo

Harvest: Hand harvested during the first ten days of September.

Wine production methods: Maceration at controlled temperature for 8 days. Aged in stainless steel.

Tasting notes: Fruity with floral and citrus notes on the nose, and hints of herbs. Sapid on the palate and soft with very good acidity and a nice structure.

Serving temperature: 16°C

Pairings: Vegetables based pasta dishes, fish, cheese and salads.

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I.G.P. Terre Siciliane Rosso

Classification: Red

Colour: Deep red veering to plum.

Grape variety: 100% Nero d'Avola

Harvest: Hand picked during the first week of September.

Wine production methods: Controlled temperature for 8 days. It ages in stainless steel.

Tasting notes: Fresh and fruity to the nose, lightly savoury in the mouth with a vivacious acidity and a solid structure that ends up in a nice and joyfull ending.

Serving temperature: 16°C

Pairings: Enjoy with all savoury dishes and also with dark chocolate.

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LA FAVOLOSA

D.O.P. Eloro Pachino

Classification: Red

Colour: Ruby red with intense purple reflections

Grape variety: 100% Nero d'Avola

Harvest: Second ten days of September

Wine production methods: Matures in French oak caskets of 5 hl. for 12 months and aged in bottles for other 10 months.

Tasting notes: Very elegant wine, full bodied, intense and slightly tannic. A bouquet of wild fruits with scents of vanilla and chocolate. Aftertaste of liquorice.

Serving temperature: 18°C -  in decanter

Pairings: Refined with roast meat and game, excellent with venison

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LA F'AVOLA

D.O.P. Eloro Pachino

Classification: Red

Colour: Ruby red with purple reflections

Grape variety: 100% Nero d'Avola

Harvest: Second ten days of September

Wine production methods: Soaking with controlled temperature for 12-15 days. Refining in french oak caskets of different capacity (from 5 to 30 hl.) for about six months

Tasting notes: Pleasant wine with notes of sweet spices and peony. Full-bodied and fleshy with intense aftertaste of almond, raspberry and liquorice. Good acidity.

Serving temperature: 18°C

Pairings: Red meat, fatty fishes as tuna or swordfish, sharp cheeses

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FRAVOLATO

I.G.P. Sicilia

Classification: Red

Colour: Ruby red

Grape variety: 60% Nero d'Avola – 40% Frappato

Harvest: Second ten days of September

Wine production methods: Maceration for 8 -10 days days at controlled temperature and refined in stainless steel.

Tasting notes: Fruity wine with intense notes of strawberries and cherries. Fresh, with a full proportion of flavour and alcohol and a long aftertaste of prune. A harmoniuos union of Nero d'Avola und Frappato!

Serving temperature: 16°C - 18°C

Pairings: Refined with lean meat, excellent with fish, sushi, vegetables and potatoes.

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KOROS

D.O.P. Noto Rosso

Classification: Red

Colour: Ruby red, bright

Grape variety: 65 % Nero d'Avola – 35 % Syrah

Harvest: Second ten days of September

Wine production methods: Maceration for 8-10 days at controlled temperature and refined in stainless steel.

Tasting notes: Spicy wine with characteristic fragrances of the terroirs and a scent of fresh grass. Full bodied and herby with a good acidity and smooth tannins.

Serving temperature: 15°C -  light fresh

Pairings: Home cooking, grill, white meat, fish, legumes and vegetables

Serving temperature: 16°C- 18°C

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SYNA'

I.G.P. Sicilia

Classification: Red

Colour: Ruby red, bright

Grape variety: 60% Nero d'Avola - 40% Syrah

Harvest: Second ten days of September

Wine production methods: Maceration for 8 - 10 days at controlled temperature and refined in stainless steel.

Tasting notes: Fruity wine with characteristic scents and fragrances of the terroirs. Full bodied but fresh with a good acidity. Flavour of red juicy fruits, vanilla scented, intense with aftertaste of apricot.

Serving temperature: 15°C -  light fresh

Pairings: Home cooking, grill, white meat, fish, legumes and vegetables

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REFOSA

Moscato di Noto Passito D.O.P.

Classification: Dessert wine

Grape variety: Moscato bianco

Colour: Straw-yellow with gold reflexes

Harvest: Second half of September after drying on vines

Wine production methods: Cold maceration for 48 hours. Fermentation by controlled temperature. Refining in stainless steel

Tasting notes: Aroma of orange blossom and apricots, fresh in mouth with scents of honey, peach and vanilla. Harmonious and supple with aftertaste of almonds citrus fruits

Serving temperature: 12° C - 14°C

Pairings: Excellent with smoked fish, sweet cheeses, elegant with bitter chocolate, pastries with neither topping nor filling, sweet almonds.

IL SALE DELLA TERRA

NER0 DI TROIA IGT PUGLIA

Grape variety: Pure Uva di Troia

Vines: Trained using the Guyot method.

Yield: 6,000 kg per hectare

Vinification: The grapes are harvested in the second week of October and after de-stemming and crushing, the grapes are left to macerate in steel tanks for 15-20 days. Fermentation takes place at a controlled temperature of 25°C. By carefully breaking up the cap of skin and performing delestage (“rack and return”) during maceration, it is possible to perfectly extract all the natural aromas and colours.

Aging: After alcoholic fermentation, the wine is set aside to age in 30-hectolitre oak casks for 20 months, followed by an additional 10 months in the bottle prior to release from the winery.

Sensory characteristics: compact ruby red color, great balance and elegance of aromas of ripe fruit, spices and a pleasantly lightly toasted taste. Strong and persistent on the palate with a nice freshness, fruit and a fine hint of vanilla.

AGLIASTRO

Olio extra vergine d’oliva

Classification: Organic Extra Virgin Olive Oil

Oil category: Medium fruity

Olive varietals: Moorish and Verdese

Harvest method: Hand picked at the beginning of veraison (early September)

Milling method: This oil is cold pressed in our company's oil mill immediately after the picking. Unfiltered and bottled after two decantings

Tasting notes: Fresh greens, tomato and artichoke with interesting notes of bitter and spicy

Serving temperature: 12° C - 14°C

Food pairing: Raw or steamed vegetables, grilled meats and fish, to finish any dish or just simply enjoyed on bread with a little salt, oregano and chili as it is our most traditional Sicilian fashion.

Abbinamenti: Su ortaggi crudi o lessati, legumi, grigliate di carne e pesce, a fine cottura su qualsiasi pietanza o semplicemente sul pane con sale, origano e peperoncino.