Our Wines

Drops of elegance and pleasure

Nero D'AvolaNedda

  • Grapes: Nero D’Avola.
  • Appellation: DOC.
  • Soil: moderately clayey.
  • Vineyards: freestanding espaliers.
  • Harvest: first decade of September.
  • Vinification: processes of fermentation and maceration last about six days. The grapes are soft-pressed and then it starts a malolactic fermentation. The wine ages inside steel vats under controlled temperatures then it ends its aging in bottle for a month.
  • Tasting Notes: a ruby red colour with violet tints. It brings a fruity touch that became harmonious to the palate with elegant tannin and a medium persistence.
  • Food Matching: good for dishes of white and red meat, half-seasoned cheeses and cold cuts entrée.
  • How to serve it: it expresses its best in a medium-sized goblet at a temperature of 15°C.

GrilloSelene

  • Grapes: Grillo.
  • Appellation: DOC.
  • Soil: mixed, mainly sandy.
  • Vineyards: freestanding espaliers.
  • Harvest: early August.
  • Vinification: the grapes are soft-pressed and the slow fermentation of the must starts at 16°C. The wine ages under controlled temperatures inside steel tanks and then continues aging in bottles for a month. 
  • Tasting Notes: a bright straw yellow colour with a delicate and pleasant fragrance combined with hints of aromatic herbs. To the palate, it tastes light and fresh.
  • Food Matching: it makes a perfect match with any entrée, vegetarian dishes and fish main course.
  • How to serve it: it expresses its best in a medium size tulip goblet, served at a temperature of 8°C.
Vino Bianco Grillo - Selene - Baglio Diar
Vino Zibibbo - Fantasia - Baglio Diar

ZibibboFantasia

  • Grapes: Zibibbo.
  • Appellation: PGI Sicilian Lands.
  • Soil: mixed, mainly clayey.
  • Vineyards: freestanding espaliers.
  • Harvest: second half of August.
  • Vinification: the grapes are soft-pressed and the slow fermentation of the must starts at 15°C for about fourteen days. The wine ages under controlled temperatures inside steel tanks and then continues aging in bottles for three months.   
  • Tasting Notes: A pale straw yellow colour with a fruity fragrance and orange blossoms hints. The taste is fragrant, full with a crisp acidity.
  • Food Matching: good to combine with fish crudité and to serve with entrée.
  • How to serve it: it expresses its best in a medium size tulip goblet, served at a temperature of 8°C.

MerlotVelata

  • Grapes: Merlot.
  • Appellation: PGI Sicilian Lands.
  • Soil: mixed, with clayey pieces.
  • Vineyards: freestanding espaliers.
  • Harvest: mid-August.
  • Vinification: processes of fermentation and maturation last about eight days. The grapes are soft-pressed and then it starts a malolactic fermentation. The wine ages inside large glazed cement vats and then it ends its aging in bottles for three months.
  • Tasting Notes: a red ruby colour with light tints of violet. Fruity aromas with a scent of red flowers come to the palate.  It has a soft and balanced taste. 
  • Food Matching: good with red meat dishes and medium-seasoned cold cuts. 
  • How to serve it: it expresses its best in a medium-sized goblet served at a temperature of 15°c.
Baglio Diar - velata - vino merlot

Inzolia ChardonnayMokarta

  • Grapes: Inzolia/Chardonnay.
  • Appellation: PGI Sicilian Lands.
  • Soil: early August.
  • Vineyards: freestanding espaliers.
  • Harvest: second half of August.
  • Vinification: the grapes are soft-pressed and the slow fermentation of the must starts at 16°C. The wine ages under controlled temperatures inside steel tanks and then continues aging in bottles for a month.   
  • Tasting Notes: a bright straw yellow colour with a delicate and pleasant fragrance combined with hints of aromatic herbs. To the palate, it tastes light and fresh.
  • Food Matching: it makes a perfect match with any entrée, vegetarian dishes and fish main course.
  • How to serve it: it expresses its best in a medium size tulip goblet, served at a temperature of 8°C.

Merlot SyrahMokarta

  • Grapes: Merlot/Shyrah.
  • Appellation: PGI Sicilian Lands.
  • Soil: mixed, with clayey pieces.
  • Vineyards: freestanding espaliers.
  • Harvest: mid-August.
  • Vinification: processes of fermentation and maturation last about eight days. The grapes are soft-pressed and then it starts a malolactic fermentation. The wine ages inside large glazed cement vats and then it ends its aging in bottles for three months.
  • Tasting Notes: a red ruby colour with light tints of violet. Fruity aromas with a scent of red flowers come to the palate.  It has a soft and balanced taste. 
  • Food Matching: good with red meat dishes and medium-seasoned cold cuts. 
  • How to serve it: it expresses its best in a medium-sized goblet served at a temperature of 15°c.