Sant'Anna Pinot Grigio

Grapes: 100% Pinot Grigio

Harvest: Manual, during the month of August

Production area: Partinico (PA)

Vinification: after harvesting, the grapes are pressed softly to separate the skin from the must. The alcoholic fermentation is carried out at low temperatures (15-17 °C) in stainless steel tanks. Aging in bottle.

Grapes: 100% Pinot Noir

Harvest: Manual, during the month of September

Production area: Partinico (PA)

Vinification: maceration on the skins for 10-12 days at 24-25 °C. Malolactic fermentation in stainless steel tanks and a period in contact with the lees for at least 4 months followed by aging in oak barrels for six months.

Intense aromas of red fruit, good structure and body that make it suitable for mature cheeses, red meats, grilled meats and game. Serve at 18 °C

Sant'Anna Pinot Noir

Sormento Chardonnay

Grapes: 100% Chardonnay

Harvest: Manual, during the month of August

Production area: Alcamo (TP)

Vinification: the grapes are pressed softly to separate the skin from the must. Low temperature fermentation (15-17°C) in stainless steel tanks, followed by a four month period simmering with the skins. Aging in bottle.

Notes of tropical fruit and fresh flavor make this excellent wine to be served with pasta dishes based on fish, shellfish and tuna. Serve at 10-12 °C

Grapes: 100% Nero d’Avola

Harvest: Manual, during the month of August

Production area: Alcamo (TP)

Vinification: maceration before fermentation 2 days at 10°C, alcoholic fermentation (24 °C) and then malolactic fermentation in stainless steel tanks. Aging in bottle.

Fresh bouquet and enveloping with notes of ginger, pink pepper and herbs. The palate is medium-bodied, elegant and a good freshness that make it suitable for both white meat is grilled dishes based on fish. Serve at 12 °C

Sormento Nero D'Avola

Poma Insolia - Zibibbo

Grapes: 50% Insolia - 50% Catarratto

Harvest: Manual, during the month of September

Production area: Alcamo (TP)

Vinification: pre-fermentative maceration on the skins for 2 days at 10 °C. Separation from the skins from the must with a gentle pressing. Low temperature fermentation (15-17°C) in stainless steel tanks. Aging in bottle.

Wine with fruity and floral notes, savory and soft on the palate. It goes well with appetizers of seafood, vegetables and fresh cheeses. Serve at 10-12 °C.

Grapes: 50% Merlot - 50% Cabernet Sauvignon

Harvest: Manual, during the month of September

Production area: Alcamo (TP)

Vinification: maceration on the skins at 24 °C for 10-12 days. Malolactic fermentation in stainless steel tanks and a certain period of time simmering with the skins.

Elegant, good structure, is characterized by a large bouquet with hints of spice and red fruit. Suitable for red meats grilled or baked, cheese and game. Serve at 18 °C

Poma Merlot - Cabernet

Grillo

Grapes: 100% Grillo

Harvest: Manual, during the first half of September

Production area: Alcamo (TP)

Vinification: pre-fermentation maceration in contact with the skins for 2 days at 10 °C. Cold settling and fermentation at 17-19 °C, a four month period of simmering with fine lees in stainless steel tanks, followed by a period of rest in the bottle. 

Fresh and mineral expression of Grillo, aromatic bouquet, with fruity and floral notes. Ideal by the Mediterranean and as an aperitif. Serve at 10-12 °C.

Grapes: 100% Catarratto

Harvest: Manual, during September

Production area: Partinico ( PA )

Vinification: cold pressing in contact with the skins at a temperature of 10 °C. Cold settling and fermentation at 17-19 °C, a four month period of simmering with fine lees in stainless steel tanks, followed by a period of rest in the bottle. 

Wine with fruity and floral notes, the palate is fresh and fruity. Ideal for seafood and fresh cheese dishes. Serve at 10-12 °C.

Catarratto

Merlot

Grapes: 100% Merlot

Harvest: Manual, during the last ten days of August and the first ten days of September

Production area: Partinico (PA)

Vinification: maceration on the skins for 10-12 days at 24-25 °C. Malolactic fermentation in stainless steel tanks and at least a 5 month period simmering with he skins, followed by a period of rest in the bottle. 

Genuine fragrance with a good aroma. pleasantly smooth taste path often a bitter note. It goes well with white and red meat. Serve at 18 °C.

Grapes: 100% Nero d'Avola

Harvest: Manual, during the last ten days of August and the first ten days of September

Production area: Alcamo (TP)

Vinification: maceration on the skins for 10-12 days at 24-25 °C. Malolactic fermentation in stainless steel tanks and at least a 5 month period simmering with he skins, followed by a period of rest in the bottle.

Fresh and fruity with notes of red fruits and spicy. The palate is structured and determined. Suitable for all situations from pizza to barbecue. Serve at 18 °C.

Nero d'Avola

Syrah

Grapes: 100% Syrah

Harvest: Manual, during the last ten days of August and the first ten days of September

Production area: Alcamo (TP)

Vinification: maceration on the skins for 10-12 days at 24-25 °C. Malolactic fermentation in stainless steel tanks and at least a 5 month period simmering with he skins, followed by a period of rest in the bottle. 

Great texture and medium tannic, with hints of spice, especially black pepper, and red fruits. It goes well with elaborate dishes of roasted red meats and cheeses. Serve at 18 °C.