A wine with an intense ruby red color. Soft and full-bodied, in the mouth it has notes of red fruits. The grapes of “Il Vero Siciliano” are grown in the hills and when they reach the maturation they stay a few days on the plant to acquire a high degree and the right concentration. Aging in large oak barrels for 6 months the Vero Siciliano achieves the right complexity that makes it unique.

Food pairing and serving temperature

Ideal with meat dishes, cheese and cold cuts. Serving temperature: 16°-18°C.

A vibrant golden colour, with a fine perlage, a velvet fruity bouquet with notes of bread crust. Intense taste with tropical and citrus notes with a slightly bitter finish. The grapes of Grecanico are harvested by hand at the end of August and afterwards softly pressed. The must obtained is then placed in stainless steel tanks and undergoes a fermentation process at a controlled temperature of 18°C. During the slow second fermentation in the tanks, the wine obtains its fine and persistent perlage.

Food pairing and serving temperature

Ideal with fish starters and spoon desserts. Serving temperature: 8°- 10°C.

This wine has an intense ruby red colour and a vinous and complex bouquet with notes of vanilla, typical of aged wine. In the mouth, the taste is full-bodied, soft and round, well balanced with the notes of barrique. Merlot grapes are manually harvested during the first week of September, while the harvest for Nero d’Avola takes place in the second half of September. The grapes are destemmed and crushed, and vinified with maceration at a controlled temperature of 25° – 28°c for 10 days. After the malolactic fermentation, the blend is aged in French oak barrels for at least 6 months. It is available in 0,75 L bottle or 1,5 L bottle.

Food pairing

Excellent with savory food, red meats, sausage and cheeses. Serving temperature: 14°-16°.

With a straw yellow colour with greenish hints, this wine has a balanced, fruity and characteristic bouquet. Its intense taste in the mouth has notes of citrus and tropical fruits and a slightly bitter finish.

Grillo and Chardonnay grapes are manually harvested between the end of august and the beginning of September. Afterwards, they are softly pressed to obtain must. Fermentation takes place at a controlled temperature of 15° until the right sugar level is reached.

Food pairing

Perfect with seafood and shellfish, but excellent also to be enjoyed on its own. Serving temperature: 8°-10°.