Feudo Arancio

This wine, 100% Frappato, expresses the nobility and richness of one of the oldest Sicilian vines. Frappato is among the southernmost red berried varieties in Europe. Its historic enographic site is Vittoria, the youngest city in the Ragusa area lying in the lower Ibleo plain. This vine is suitable for the production of red wines with low coloring intensity, typical of a young red wine.

This wine, 100% Frappato, expresses the nobility and richness of one of the oldest Sicilian vines. Frappato is among the southernmost red berried varieties in Europe. Its historic enographic site is Vittoria, the youngest city in the Ragusa area lying in the lower Ibleo plain. This vine is suitable for the production of red wines with low coloring intensity, typical of a young red wine. The grapes are grown in the Acate area where the main feature of the soil is the sandy texture. The soils are mainly made up of loose red sands with no skeleton and are of medium depth. The Frappato grape, vinified alone, gives a wine that stands out for its irrepressible liveliness. It has an interesting aromatic profile which enriches the profile of the wine obtained and is suitable for the production of young wines with floral and fruity aromas.

Tinchitè: an abundance of liveliness. Wine obtained from Grillo grapes grown in our wineries located in the south-east of Sicily, in the province of Ragusa, and in the west, in the province of Agrigento, where the different environmental conditions allow us to obtain grapes with different aromatic styles. In fact, if on the one hand the proximity to the sea of the vineyards cultivated at the Ragusa company and the loose and warm soils allow for more fruity and fragrant wines to be obtained, on the other, the more clayey and fertile soils of the company located near Agrigento they give the grapes more concentration, ripeness, richness and volume. From the union of these two different styles of wine, the richness and fruitiness of our slightly sparkling wine is born.

Variety of Middle Eastern origin which is best expressed in Sicily thanks to the intense luminosity and uniqueness of the soils. It is a medium-late variety, ripening around the end of September. The grapes are grown both in Sambuca di Sicilia, in the province of Agrigento, and in Acate, in the province of Ragusa. In the first estate, a more mature and structured wine is obtained, while in the second, a more delicate and fruity product is obtained. The type of training used is espalier, with an average planting density of 4,500 plants per hectare. Harvesting of the grapes at perfect phenolic ripeness, destemming and alcoholic fermentation with the skins for 10-12 days at 25-26°C, malolactic fermentation with selected bacteria, maturation for 10 months in French oak barriques.

Variety of Middle Eastern origin which is best expressed in Sicily thanks to the intense luminosity and uniqueness of the soils. It is a medium-late variety, ripening around the end of September. The grapes are grown both in Sambuca di Sicilia, in the province of Agrigento, and in Acate, in the province of Ragusa. In the first estate, a more mature and structured wine is obtained, while in the second, a more delicate and fruity product is obtained. The type of training used is espalier, with an average planting density of 4,500 plants per hectare. Harvesting of the grapes at perfect phenolic ripeness, destemming and alcoholic fermentation with the skins for 10-12 days at 25-26°C, malolactic fermentation with selected bacteria, maturation for 10 months in French oak barriques.

Wine produced from organically grown Nero d'Avola grapes on the Sambuca di Sicilia estate, in the province of Agrigento. The vines are covered with grass and set on a gentle hill (300 meters slm ) which is particularly ventilated and characterized by clayey soils. The vineyard is located in the area of the company most exposed to winds and currents, so as to minimize the pressure of cryptogams.

Wine produced from grillo grapes grown organically on the Sambuca di Sicilia estate, in the province of Agrigento. The vineyard is grassed and grows on calcareous soils at about 200 meters slm in the shade of a wonderful tuff quarry, caressed by the winds that arrive from the nearby Mediterranean.

Feudo Arancio , in addition to the vineyards, has a centuries-old olive grove in which some varieties of olives characteristic of western Sicily are grown, such as Cerasuola and Nocellara del Belice. From these precious olives, hand-picked and pressed within twelve hours of collection, obtains a perfumed extra virgin olive oil with a rich, fruity and fragrant taste, which excellently accompanies the best dishes of Mediterranean cuisine. VARIETIES OF OLIVES: Nocellara del Belice, Cerasuola ACIDITY < 0,8% STORAGE: away from light and heat sources.

Feudo Arancio , in addition to the vineyards, has a centuries-old olive grove in which some varieties of olives characteristic of western Sicily are grown, such as Cerasuola and Nocellara del Belice. From these precious olives, hand-picked and pressed within twelve hours of collection, obtains a perfumed extra virgin olive oil with a rich, fruity and fragrant taste, which excellently accompanies the best dishes of Mediterranean cuisine. VARIETIES OF OLIVES: Nocellara del Belice, Cerasuola ACIDITY < 0,8% STORAGE: away from light and heat sources.

Prince of the enological renaissance of Sicily, Nero d'Avola is a native vine of great value. Initially widespread in the Syracuse area, it is now extended to all the wine-growing areas of the island. It is a medium-early variety that ripens around the first week of September and requires low-clayey soils and is sensitive to excessive drought and exposure to the sun. The type of training used is espalier, with an average planting density of 4,500 plants per hectare. Harvesting of the grapes at perfect aromatic and polyphenolic maturation, destemming and alcoholic fermentation with the skins for 6-8 days at 22-24°C, malolactic fermentation with selected bacteria, maturation for 6 months in French oak barriques.

International historical vine which expresses a unique and persuasive character in the Mediterranean climate and which ripens around mid-September and prefers drained and not very sunny soils, to protect the delicacy and fragrance of its fragile perfumes. The type of training used is espalier, with an average planting density of 4,500 plants per hectare. Harvesting of the grapes at perfect phenolic and aromatic maturation, destemming and alcoholic fermentation with the skins at 25-26°C for 10 days, malolactic fermentation with selected bacteria, maturation for 10 months in 2-3 year old French oak barriques.

It is a wine with a young character, characterized by a pronounced fragrance and freshness, thanks to its slender aromas and its minerality. Inzolia is a medium-late variety, ripening around the second week of September. Harvesting of the grapes, pressing - destemming and natural decantation of the must, fermentation at a controlled temperature (18°C) for 12 days. Maturation on the lees for 4 months. Filtration, stabilization and bottling.