Nero d'Avola

Deep purple in the glass, with ripe black cherry, cassis, pomegranate and tomato leaf on the nose. The palate is full-bodied but fresh, shaped by a distinctive saline current and supple tannins. Dark fruit remains clear through the long, kirsch-toned finish, giving the wine both power and coastal brightness.

Deep red colour accompanies spice, dark fruit, caramel, coffee and plum. The palate is structured and balanced, with soft tannins, vanilla and a long finish. Nero d'Avola and Cabernet Sauvignon form the blend, and alcohol reaches thirteen and a half percent. Suggested pairings include aged cheese, cured meats, roast meat and food from the grill.

Deep ruby-garnet colour accompanies cherry, plum and blackberry, with spice, violet and camphor. The palate is full-bodied, velvety and balanced, with fruit, berry, graphite, liquorice and dried-thyme notes. A long finish is also present. Six to eight days of skin maceration precede alcoholic and malolactic fermentation. The wine then spends at least ten months in large oak casks, followed by time in enamelled vats and one month in bottle.

Deep ruby colour carries violet hues. Fresh red and black berry aromas accompany firm tannins, plum and spice. The fruit is destemmed and receives two days of cold skin maceration. Fermentation includes frequent pumping over and pressing. Malolactic fermentation takes place in stainless-steel tanks, and the wine remains on its lees for at least five months. It contains fourteen percent alcohol and uses a glass closure.

Fresh red fruit appears with cherry, blackcurrant, liquorice, roasted almond and clove notes in this Italian red. The acidity is present, while the tannins are soft and delicate. Made entirely from Nero d'Avola, the wine contains thirteen and a half percent alcohol. The grapes are organically farmed in Sicily, and the wine is classified as natural.

The wine is deep ruby in colour, with dark fruit, coffee, tobacco and spice, while smooth tannins accompany layered flavour. The blend is sixty-five percent Nero d'Avola, twenty-five percent Syrah and ten percent Cabernet Franc. Bush-trained vines grow at 130 metres on calcareous soils with southeast exposure. The grapes are gently pressed and macerated for about two weeks, then fermented at 28–30°C and matured for sixteen months in barriques.

Cherry, pomegranate, macerated strawberry and violets appear with heather, tobacco leaf, mineral notes and salt. The still red wine is dry and medium-bodied, with fresh acidity and tannins of medium intensity. Nerello Mascalese and Nero d'Avola are used in equal proportions. The wine is produced organically in Sicily and contains fourteen and a half percent alcohol.