News & Ratings

Our Nero d’Avola grapes are cultivated in the lands of Western Sicily, near the richly historic city of Agrigento. A partial selection of grapes picked undergoes fermentation and maceration for about 15-18 days with repeated remontages to extract the color and tannins, which give structure to the wine. After going through a full malolactic fermentation, the wine from the selection is aged in French and American oak barrels for 18-20 months.

A second selection of grapes is left to ripen a little longer on the vines, is picked and then undergoes a partial appassimento in a drying room for about four months – to develop a greater organoleptic complexity.

After drying, the grapes undergo fermentation and maceration for about 15 days, and the wine is kept in stainless steel for about 18-20 months. At the end of both aging periods, an assemblage is made with 50% wine aged in barrels and 50% of the un-oaked wine with extra hang-time & appassimento. This creates a distinctive, rich and elegant wine.

Selected Nero d’Avola and Cabernet Sauvignon are vinified and matured separately in French oak, 8 months and 12 months, respectively. Once blended, the wine is matured an additional 4 months in barriques and then bottle refined for 8 months.

Stemmari Rosé is produced using an indigenous Sicilian varietal, Nero d’Avola. The grapes are cultivated on sandy soils in the Ragusa province. Careful management of the vineyards allows us to protect the grapes from the hot sunrays and preserve the natural freshness and acidity of the grapes.

This Pinot Grigio is cultivated at the foot of the Italian Dolomites, where this noble varietal has been grown for centuries. A rich microclimate, hand selection of the grapes and careful vinification grant this wine a unique complexity.

The cool nights and loose, rocky terrain of the Dolomite foothills are the cradle of elegant aromas.

Val d’Oca Prosecco Millesimato is a vintage-dated sparkling wine made exclusively of Prosecco Superiore Valdobbiadene D.O.C.G grapes.

The grapes of this high-quality Prosecco are hand harvested in the hills of San Pietro di Barbozza, a small plot within Valdobbiadene in the
region of Veneto. The sub-appellation ‘Rive’ indicates that this Prosecco is made from grapes of the specific town – San Pietro di Barbozza.

A cooling breeze off the Mediterranean sea and careful vinification allow this international varietal, traditionally grown in cooler climates, to flourish in Sicily.