“Lamoresca Bianco is crafted from Vermentino, a typical Mediterranean variety. Thriving in island settings near the sea, these plants were planted as bush vines on our farm in 2006 at an altitude of 430 m above sea level. Cultivated in clay soil, these vines impart a salty note to the wines. This well-structured white wine holds significant aging potential.”

100% Vermentino di Corso on clay soils. Destemmed and fermented on skins for 2-3 days depending on the vintage. Pressed to large truncated conical vat of Slavonian Oak for aging. Racked at least 3 times before bottling. Natural malolactic fermentation. Minimal added sulfur and no filtering or fining.

“Catarratto is a widely used grape variety in Sicily. This wine is crafted using Catarratto Extra Lucido, a sub-variety that yields fewer grapes per plant but boasts higher quality. All these plants are bush vines, planted in sandy soil. This soil imparts tremendous elegance and finesse to the wine.”

100% Catarratto (Extra Lucido) on sandy soils harvested at the end of September. 2 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. Aging in large truncated conical vat of Slavonian oak. Minimal sulfur additions and no filtering or fining.

“Our Rosato is a mix of traditional grapes that capture the Sicilian style of Rosato. It's refreshing and full of Mediterranean flavors. The blend of Frappato and Nero d'Avola brings in the playfulness and structure, and a bit of Zibibbo adds a subtle flowery touch. Perfect for relaxed moments, as an aperitif or combined with seafood.

40% Frappato, 50% Nero d’Avola, 10% Zibibbo on sandy soils. 3-4 hours of skin maceration in vertical "tini", then a gentle pressing and aging in stainless steel tanks. Minimal added sulfur and no filtering or fining.

“Nerocapitano is born from the Sicilian tradition of crafting a wine exclusively from Frappato grapes. In the Sicilian dialect, Frappato is referred to as Capitano Nero, hence the name. This wine is light on alcohol and is best enjoyed when young. We recommend serving this wine lightly chilled during the summer, paired with a simple pizza.”

100% Frappato. 14 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. Minimal added sulfur and no filtering or fining.

“Lamoresca Rosso is crafted by blending two grape varieties, Nero d'Avola and Frappato, both typical of our region near the Cerasuolo di Vittoria DOCG area. It was our first wine and a perfect marriage of these varietals. Nero d'Avola contributes sharp tannins and a robust body, harmonized by the Frappato's easy, red cherry fruitiness. The blend evolves each year, influenced by the vintage, quality, and our preferences.”

55% Frappato, 40% Nero d’Avola, 5% Grenache. 30 days of maceration on the skins in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. Pressed and blended after fermentation in 25 year old truncated conical vat of Slavonian oak for aging. Racked at least three times before bottling. Minimal added sulfur and no filtering or fining.

“We aim to craft a distinctive Nero d'Avola. This journey begins with intensive work in the vineyard. The grapes are selected from vineyards featuring vines aged at least 70 years and others that are 10 years old. Subsequently, in the winery, we employ a technique of extremely long skin maceration. This approach helps the Nero d'Avola shed its typical sharp tannins, resulting in a highly elegant wine. We then allow it to mature for at least an additional 3 years in our cellar before introducing it to the market. This wine is created to restore honor to a grape variety that has traditionally been misunderstood in Sicily.”

100% Nero d’Avola from a vineyard 550m above sea level on sandy soil. 2 months of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day until the strong fermentation stops. Then the “tino” gets closed and aired out once every week, without temperature control or added yeasts. We let this wine rest for an additional year in concrete tanks, followed by two years in the bottle in our cellar. Minimal added sulfur and no filtering or fining.

“This wine originated from the concept of creating a blend with 3 different grape varieties on 3 different terroirs. The Nerello Mascalese grows in a very hard and salty clay substrate. The Frappato and Nero d'Avola grow in sandy soil and limestone. This results in a highly concentrated wine with pronounced tannins and elevated alcohol content. We think this wine also possesses significant aging potential.”

70% Nerello Mascalese, 15% Frappato and 15% Nero d'Avola on a mix of clay and sandy soils. 5 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. We let this wine rest for an additional year in concrete tanks, followed by two years in the bottle in our cellar. Minimal added sulfur and no filtering or fining.