Sicily

Ripe fruit, maraschino cherry and blackberry preserves sit within a chewy, soft and slightly sweet texture. The wine is made entirely from Nero d’Avola grown around Chiaramonte Gulfi. Grapes are harvested in late September and remain on skins for a prolonged maceration. Maturation includes at least twelve months in French oak barriques and tonneaux, followed by at least one year in bottle.

Brilliant ruby in colour, the wine combines eighty-five percent Nerello Mascalese with fifteen percent Nerello Cappuccio. Floral notes and red fruit appear in a lively, smooth profile with strong minerality and an intense fruity finish. The grapes come from volcanic soils on lava terraces at an average elevation of 720 metres. Fermentation lasts ten to fifteen days in stainless steel, and ageing includes four months before bottling plus five to six months in bottle.

Ripe wild berries, cherry and pomegranate sit with black pepper, sweet tobacco and a smoky volcanic-stone note. The palate has silky tannins, lively acidity, freshness and persistence. Nerello Mascalese is destemmed and fermented on skins in stainless steel for twelve to fifteen days. Maturation lasts six months in stainless steel and twelve months in 20-hectolitre oak barrels.

Currant, blackberry and plum accompany spice and coffee. The palate is full-bodied and balanced, with fine tannins, freshness and persistence. Nerello Mascalese grows on volcanic soil along Etna’s south-eastern slope. Maceration and fermentation last ten to twelve days at 25–27°C. The wine is separated from the skins without pressing and matures for ten to twelve months in 50-hectolitre French oak.

Nerello Mascalese grows on volcanic soils, with vines averaging sixty years of age. The grapes are harvested by hand, destemmed and gently pressed. Spontaneous fermentation lasts sixty days in epoxy tanks with indigenous yeasts. Maturation also takes place in epoxy. The wine is neither fined nor given added sulphur dioxide, and filtration uses five-micron cartridges. The vineyard is farmed organically.

Anise, red liquorice, red flowers, dried strawberry, leather, tobacco and walnut shell accompany raspberry, wild cherry and herbal tannins. The Nerello Mascalese comes from ungrafted vines more than sixty years old at 500 to 700 metres on Etna. Fermentation uses wood and stainless steel, followed by six months of maturation. Alcohol is 14.5 percent. The wine is lighter-bodied and textural.

Blackberry opens with white flowers, vanilla and a subtle hint of fig. The palate is opulent and full-bodied, carrying concentrated dark fruit through a broad, intense frame. Floral detail keeps the wine from feeling one-dimensional, while vanilla adds a rounded accent. The finish remains generous and persistent, leaving blackberry, fig and a measured vanilla note behind the wine’s rich fruit core.