Feudo Arancio

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.

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.

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.

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.

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.

Nero d'Avola and Cabernet Sauvignon come together to give life to a wine that expresses the two souls of Sicily, a land of great native vines such as Nero D'Avola, but also a land that has happily welcomed international vines such as Cabernet Sauvignon. Nero d'Avola: grapes harvested around the second week of September, alcoholic fermentation with selected yeasts at 24-25°C for 14-16 days, malolactic fermentation with selected bacteria, maturation for 8 months in French barriques with 2 years aging and light toast. Cabernet Sauvignon: grapes harvested around the first week of October, fermentation and alcoholic maceration with selected yeasts at 26-28°C for 16-18 days, malolactic fermentation with selected bacteria, maturation for 12 months in French barriques with 3-year aging and medium roast. Blend: at the end of the maturation in wood, the Nero d'Avola and Cabernet wines are blended and further maturation of 4 months in barriques follows to favor the fusion of the aromas of the two different varieties. This is followed by bottling and subsequent maturation in the bottle for 8 months.

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.

Fruit of the natural drying of aromatic grapes in the generous sun of a corner of Magna Graecia, Hekate is a naturally sweet Sicilian IGT passito.

From the ancient philosophy of life that indicated the pursuit of pleasure as the ultimate goal, Hedonis was born: a wine that manages to satisfy the pleasure of the senses by celebrating the richness of Nero d'Avola in purity and embodying the most genuine and authentic expression of viticultural wealth and Sicilian winemaking. To create Hedonis, the B21 and B30 vineyards of Sambuca were selected, with a west-east orientation which favors direct radiation from the first light of the morning, immediately after the coldest moment of the day, causing a sort of thermal excursion limited directly on bunches and leaves. The rich and slightly clayey soils, the warm climate but with cool nights allow for perfect ripening of the grapes which are harvested around mid-September. A first part is subjected to fermentation and alcoholic maceration for about 15-18 days with repeated pumping over to extract the color and the tannic component. After malolactic fermentation, the wine is aged in new French and American oak barriques for 18-20 months. The second part of the grapes is instead subjected to drying in cells with temperature and humidity control for about 40-45 days until the loss of about 40% in weight. After fermentation and alcoholic maceration for about 15 days, the wine obtained from the withering is kept in steel for 18-20 months. At the end of the maturation period, 50% of the wine aged in barriques is combined with 50% of wine obtained from drying, creating a distinctive, rich and elegant aromatic union.

From the ancient philosophy of life that indicated the pursuit of pleasure as the ultimate goal, Hedonis was born: a wine that manages to satisfy the pleasure of the senses by celebrating the richness of Nero d'Avola in purity and embodying the most genuine and authentic expression of viticultural wealth and Sicilian winemaking. To create Hedonis, the B21 and B30 vineyards of Sambuca were selected, with a west-east orientation which favors direct radiation from the first light of the morning, immediately after the coldest moment of the day, causing a sort of thermal excursion limited directly on bunches and leaves. The rich and slightly clayey soils, the warm climate but with cool nights allow for perfect ripening of the grapes which are harvested around mid-September. A first part is subjected to fermentation and alcoholic maceration for about 15-18 days with repeated pumping over to extract the color and the tannic component. After malolactic fermentation, the wine is aged in new French and American oak barriques for 18-20 months. The second part of the grapes is instead subjected to drying in cells with temperature and humidity control for about 40-45 days until the loss of about 40% in weight. After fermentation and alcoholic maceration for about 15 days, the wine obtained from the withering is kept in steel for 18-20 months. At the end of the maturation period, 50% of the wine aged in barriques is combined with 50% of wine obtained from drying, creating a distinctive, rich and elegant aromatic union.