sicilia

Terre Siciliane Grillo Olli by Feudo Maccari originates in the municipality of Noto, in the province of Syracuse, in south-eastern Sicily.

It is obtained from bunches of Grillo, vinified exclusively in steel. Refinement follows in the same containers until the day of bottling.

It has a straw yellow color with golden reflections. The nose enchants with an intense and floral bouquet, which is enriched at a later time with citrus and herbaceous notes, with returns of sweet almond. In the mouth it is ...

Sedàra di Donnafugata comes from vineyards located on the Contessa Entellina estate in the heart of south-western Sicily.

It is mainly produced with Nero d'Avola grapes and with Cabernet Sauvignon, Merlot and Syrah grapes, rigorously harvested by hand between August and September. Fermentation takes place in stainless steel tanks with maceration on the skins at a controlled temperature of 25-28 ° C for about 10 days. After malolactic fermentation, the wine ages in concrete wine jars for 9 months ...

The Fondo Filara di Nicosia line is based on the choice of the most suitable territory for the cultivation of the most valuable Sicilian grape varieties, in order to guarantee their full expression.

The carefully selected grapes are subjected to a brief maceration at low temperature, then subjected to soft pressing and sent to fermentation which takes place at controlled temperature for 15-20 days. The aging begins in stainless steel on the fine lees with frequent bâtonnage and ends with 2-3 mont...

Sicily Zisola di Mazzei was born in the homonymous estate, located in south-eastern Sicily, in an area with a strong wine-growing vocation that gave rise to the Nero d'Avola grape variety.

This wine is produced with this pure grape variety, whose grapes are rigorously picked by hand between the second and third week of September and left to ferment and macerate for 14 - 16 days at a controlled temperature of 26 - 28 °. Subsequently, the wine is aged for 10 months in French oak barrels, partly new...

The Colosi wineries produce this Nero d'Avola in purity by vinifying the grapes from the municipalities of Riesi, in the province of Caltanissetta, and Mazara, in the province of Trapani.

The harvest takes place in September, then the must is fermented with maceration to extract the majority of the coloring substance. Refinement is in steel only for about 6 months.

It has a ruby red color. Its bouquet seduces with aromas of cherry in alcohol and ripe plum, combined with elegant sensations of black...

The Ribeca di Firriato is a pure Perricone wine that comes to life from the Pianoro Cuddìa estate, located in the Agro di Trapani.

The manual harvest takes place between the third decade of September and the first of October. Fermentation takes place in thermo-conditioned steel tanks for 14 days at a temperature between 26 and 28 ° C. After the malolactic fermentation, the wine ages in French oak barrels for 10-12 months and for a further 6 months in the bottle.

Dark and deep ruby red in color, it...

Firriato's Bayamore was born in the countryside of Trapani, on the hills of the Baglio Sorìa estate, characterized by a privileged position for its enviable exposure to the sun and temperature changes between day and night which lead to an ideal ripening of the grapes.

It comes from the union of Frappato, Merlot and Syrah bunches, harvested after a slight over-ripening in the plant. Fermentation is traditional, in stainless steel, with maceration in contact with the skins for a period of 20 days....

Sàgana represents one of the territorial wines of the famous Cusumano winery. It was born in the vineyards located on the San Giacomo estate, in the province of Caltanissetta.

Made exclusively with Nero d'Avola grapes, harvested manually in the first ten days of September, the must carries out the fermentation phase in steel for about 2 weeks. Subsequently the wine finishes fermentation in 20hl barrels and ages in the same for 12 months. Bottle refinement follows.

It has an impenetrable ruby red c...

The Shamaris di Cusumano was born on the magical hills of Monreale, in the districts of Monte PIetroso and Marchesa, in the province of Palermo.

Obtained exclusively from Grillo grapes, harvested in the first ten days of September, this territorial wine undergoes a cold maceration and decantation, before fermenting at controlled temperatures in steel. It is then left to rest on the fine lees for 4 months, to continue aging in glass for a short period.

Shamaris has a straw yellow color with soft gr...

Terre Siciliane Nero d'Avola Nerè by Feudo Maccari is located in the company vineyards located in the Syracuse area of Noto, in the heart of south-eastern Sicily.

It is produced exclusively with Nero d'Avola grapes, which ferment, with maceration on the skins, for about 15 days. The wine then ages in steel until bottling.

This wine has a ruby red color. The nose opens on flavors of red fruits, among which cherry and blackberry predominate, accompanied by persuasive floral sensations. The taste is ...

Saia di Feudo Maccari is located in the Syracusan municipality of Noto, in the heart of south-eastern Sicily.

It is produced exclusively from Nero d'Avola grapes, whose fermentation takes place with maceration on the skins for 20-25 days. The wine is aged for 10-14 months in French barriques and for another 6 months in the bottle before being placed on the market.

Ruby red in color, Feudo Maccari's Saia brings pleasant sensations of red fruits to the nose. A wine of great elegance, it delights the...

Sicily Il Rosso La Segreta di Planeta was born in the Dispensa, Gurra and Buonivini vineyards, located in the municipalities of Menfi and Noto, in the province of Syracuse. La Segreta takes its name from the wood that surrounds the vineyards.

It is produced with Nero d'Avola, Merlot, Syrah and Cabernet Franc grapes, carefully picked and selected by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 25 ° C for 10-14 days. Subsequently the wine ages in the same c...

Orestiadi Ludovico is the flagship wine of Tenute Orestiadi, a cru created and baptized in honor of Ludovico Corrao, an exemplary, simple and elegant man who loved to enjoy the scents and colors of life and which gave a lively boost to his territory of origin .

It is made from 90% Nero d'Avola grapes, harvested in the black earth of the Trapani countryside, a soil rich in silt-clay substances that make it ideal for the cultivation of this emblematic grape of the Sicily region. The blend is comple...

Sicily Catarratto Chardonnay Baglio Sorìa Santagostino di Firriato was born in the vineyards of the homonymous estate, located in the Trapani municipality of Agro, in Sicily.

It is produced from Catarratto and Chardonnay grapes, harvested and selected only by hand, respectively, in the second and ten days of August and in the second ten days of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 14-16 ° C for 20 days. After the malolactic fermentation, the ...

The Sicilian Rosso Cygnus of Tasca d'Almerita comes from vineyards located in the Regaleali estate, in the province of Palermo.

It is produced with Nero d'Avola and Cabernet Sauvignon grapes, harvested and selected entirely by hand. Fermentation takes place at a controlled temperature of 28 ° C for 2 weeks. Subsequently the wine ages in barriques for about 14 months before being bottled.

It is characterized by a ruby red color. The nose opens with a large and intense bouquet of blackberries, cherr...

The Nero d'Avola Sherazade di Donnafugata Sicily was born in the Contessa Entellina estate, in the heart of south-western Sicily.

It is produced with 100% Nero d'Avola grapes, harvested by hand in the first ten days of September. Fermentation takes place in steel, with maceration in contact with the skins for 6-8 days, at a controlled temperature of 24-25 ° C. After malolactic fermentation, the wine ages for 2 months in steel and for further 5 months in bottle before being released on the market....

This Syrah rises from the rows of the Sallier de La Tour estate in Tasca d'Almerita, located in the Palermo municipality of Monreale.

It is the result of only Syrah grapes traditionally vinified in red, with 20 days maceration in contact with the skins. Following malolactic fermentation, the wine ages partly in steel and partly in French oak barrels of Allier and Tronçais for 12 months, followed by a further 4-month period in bottle before being released on the market.

It has a ruby red color with...

Mahâris originates in the vineyards of Feudo Maccari, in Noto, in the province of Syracuse.

It is produced entirely from Syrah bunches, which are harvested once they have reached perfect ripeness. The fermentation takes place, in contact with the skins, in steel for 18 days. Subsequently the wine is aged for 16 months in French oak barrels and for a further 12 months in the bottle before being placed on the market.

It has a ruby red color. On the nose it releases a pleasantly fruity bouquet, accom...