We use our own and third-party cookies and similar technologies to store and manage User preferences, send advertising adapted to the User, enable content and collect analytical and usage data, as well as to ensure the proper functioning of this website. If you continue browsing this website, you will be accepting its installation in the terms indicated in our Cookies Policy
close
Are you over 18 years old?
SORRY, you don't have legal age to access to our website
AGED: The wine needs to undergo no more ageing than spending a few months marrying in tank.
Another classic from Sicily, made with Sicilian grape varieties from old vines but using a winemaking technique from northern Italy: Apassimento, or drying the grapes, giving more body and complexity. In this case, only the Nero D’Avola is dried giving great character but not excessive weight. Know more
Full and complex with plenty of black cherry and red fruits. There is just a hint of dried fruit which gives the wine a slightly more serious note and the impression of texture.
PALATE
Full bodied textured and generous with supple tannins and sufficient acidity for freshness. There is a gentle hint of sweetness which rounds it off perfectly leaving a memory of red fruits.
VITICULTURE
The selected vineyards are located on the hills between 300 to 600 meters above sea level, Are grown using Guyot on clay soil with limited yields of grape per hectare.
WINEMAKING
The grapes of Frappato are harvested at the earliest maturation, so that all the typical freshness remains in the must that, at a very slow fermentation, is then placed in small steel tanks. The grapes of Nero d’Avola instead, are left on the vines for a light withering and for the natural dehydration. They are late harvested and with extreme care placed in wooden cases. After a soft pressing the musts ferment at controlled temperature. The two musts evolve according to their typical features and when our “maestro” decides, they are slowly blended, within the time and the proportions required by the single harvest. The natural sweetness of the wines is obtained by interrupting the fermentation through the “cold” process. The wine matured for some month in steel tanks.
Spain
DOC Rioja
75cl.
Alc. 14.5º
Year: 2012
Sugar: 1 - 2gr/L
GRAPES: Tempranillo, Graciano, Garnacha Tinta, Mazuelo, Viura, Malvasía and Garnacha Blanca.
AGED: This Reserva wine is made through 4 separate vinifications of the 7 varieties, with different temperatures and maturation times. The 4 resulting wines are then aged separately for 36 months, in...
Spain
DOC Rioja
75cl.
Alc. 13.5º
Year: 2016
Sugar: 1 - 2gr/L
GRAPES: Tempranillo and Graciano
AGED: After 20 months ageing in new American-oak casks, a further 24 months rounding off in the bottle has brought it to its moment of plenitude.
Made mainly with Tempranillo grapes and aged for 20 months in new American oak barrels, and another 24 months...
Spain
DOC Rioja
75cl.
Alc. 14º
Year: 2014
Sugar: 1 - 2gr/L
GRAPES: 90% Tempranillo 10% other red grapes
AGED: Following the most classical methods of Rioja wine, this Reserva was aged for 24 months in 50% American and 50% French oak casks and then spent a further 3 years rounding off in the bottle.
Mainly made using Tempranillo grapes grown in the...
Spain
DOC Rioja
75cl.
Alc. 14.5º
Year: 2013
Sugar: 1 - 2gr/L
GRAPES: 95% Tempranillo, 5% Graciano. Age of vines: between 50 and 60 years.
AGED: 24 months in new oak casks and another 36 months in the bottle. Type of oak: 70% French, 30% American.
This is an unusual Gran Reserva wine. It bears the name but is not at all traditional in style. In the...
AGED: The wine needs to undergo no more ageing than spending a few months marrying in tank.
Another classic from Sicily, made with Sicilian grape varieties from old vines but using a winemaking technique from northern Italy: Apassimento, or drying the grapes, giving more body and complexity. In this case, only the Nero D’Avola is dried giving great character but not excessive weight. Know more
Italy
