Feudo Arancio

Autochthonous Sicilian white vine, Grillo is the best known white berried variety on the island and historically used for the production of Marsala.

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.

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.

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.

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.

At the basis of some of the most famous red wines in the world, this variety has found in Sicily the ideal environment for producing wines of great depth, but which at the same time are distinguished by the softness of the tannins and aromatic complexity. VINIFICATION: Harvesting of the grapes at perfect polyphenolic maturation, destemming and alcoholic fermentation with the skins for 12 days at 26-27°C, subsequent malolactic fermentation with selected bacteria, maturation for 12 months in French oak barriques with medium toasting.GRAPES: 100 % cabernet sauvignon. It is a late variety, ripening around the end of September.

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.

The most widespread international variety with white fruit in the world which found in Sicily the ideal environment for producing wines with singular richness and aromatic intensity.

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 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.

From the union of a historic Sicilian vine, the GRILLO, and a vine native to the Rhone valley, the VIOGNIER, a harmonious blend is born, which best expresses the sun and warmth of Sicily. around the end of August-first week of September. After a selective harvesting of the grapes, the grapes are crushed, destemmed and pressed in total shelter from the air ("reduction" vinification technique), natural decantation, fermentation at a controlled temperature (18°) for 10 days. Maturation on the lees for 5 months. Filtration, stabilization and bottling.