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WINES AND PAIRINGS


Catarratto grape.

Is a white wine grape, with two different varieties: common and glimmer, catarratto grows in Sicily exclusively, being the second most common grape in Italy and one of the most cultivated in the whole world.

Hills wines, as this one, have a good and elegant acidity. Enological research and accurate vineyard techniques are making Catarratto a product appreciated in foreign country as well as in Italy.

The harvesting period is around the second half of August and the first of September, depending on the altitude.

 

 

Best pairings:

  • fish and seafood, lightly-seasoned pasta dishes, chicken, soft cheeses;
  • excellent also as an aperitif with appetizers.

Serving temperature: 10/12 °C; 50/54 °F.

Awards
Catarà 2010 - Silver medal Chine Wine Awards, Hong Kong, 2011.

Grillo


Grappolo di Grillo.

Grillo is a white wine grape which is only grown in Sicily, pale-yellow with light green hue. It reaches its maturity during the second half of September. Enological research enhanced Grillo for the production of great dry wines, our Grillo wine, solemio, is richly floral, with scents of jasmine and fresh fruit and has a moderately high acidity. A great summer wine. This wine reaches its maturity during the second year, with a longevity potential of three years and sometimes more.

 

 

 

 

Best pairings:

  • Italian cuisine: pasta, fish, spinach dishes, lightly seasoned cheese;
  • American cuisine: clam chowder;
  • Japanese cuisine: sushi & sashimi;
  • Indian cuisine: tandoori chicken, green seafood curry.

Serving temperature: 12° C / 55 °F.

Awards
Solemio 2009 Commended, International Wine Challenge, London, 2011;
Award, Merano International Wine Festival & culinaria, 2010;
Solemio 2006 Commended, International Wine Challenge, London, 2008;
Bronze medal, Interdrink, Moscow 2007.

Merlot


Merlot grape.

Merlot is known for its big bluish grapes. Merlot is a red wine grape that grows in many regions around the world and is one of the most well-known, maybe the third most common grape. Due to its softness it is used both as a blending grape and for varietals wines.

Our merlot is a vive and intense wine, both in mouth and nose but, at the same time, very elegant; offers scents of wild cherries, plums and berries with rich spicy notes. The color of Merlot can vary from light ruby to deep ruby, as our one.

Best pairings:

Merlot is very versatile in pairings and it is good with almost every kind of meat, especially red meat. Our one is also perfect with mushrooms, porcini e.g.

Service temperature: 18 °C / 64 °F.

Awards:
Merlot 2008 - Bronze medal, International Wine Competition, San Francisco 2011;
Commended, International Wine Challenge, London, 2011;
Merlot 2006 - Commended, International Wine Challenge, London, 2008;
Seal of approval, AWC, Vienna, 2008.

Nero d´Avola

Is a red grape wine cultivated early in Sicily only, but it has also been grown of late in California and Australia.
Nero d'Avola is a quintessential of the Mediterranean’s red grape: soft, warm, with a strong and elegant personality; one can feel the scents of the fields and the ray of the sun.

The name means the black grape of Avola (Avola being a small town near to Syracuse) where today are made products of excellent quality and where a lot of entrepreneurs are investing in the last years.

Giacomo Tachis, famous winemaker from Piedmont, says that Nero d’Avola is the king of island grapes and, in effect, is not only the most well-known but is also the grape that started the revitalization of Sicily’s enology. Great ageing potential. It is a very versatile grape and one can use it blended, especially with Syrah, or for varietals wines.

When cultivated to yield a low quantity of fruit per vine it gives very round tannins. The color changes from vineyard to vineyard, from purple red to intense ruby. Nero d’Avola offers aromas of ripe blueberries, blackberries, black cherries, plums and violets.

A lot of pairings:

  • Italian cuisine: minestrone soup, spaghetti with pesto, tomato-based dishes; tuna, grilled salmon; veal, roast chicken, duck, roast pork, roast beef;
  • Russian cuisine: bortsch;
  • Chinese cuisine: Peking duck (canard laqué).

Serving temperature:
Sense 16-18°C / 60-64 °F;
Villa Vulcano 15 °C / 59 °F.

Awards (for Sense)
Sense 2006
Silver medal, Mundus Vini, Neustadt 2011;
Sense 2005
Gran Menzione, Concorso enologico internazionale, Verona, 2010;
Silver medal, AWC, Vienna, 2008;
Silver medal, Thessaloniki International Wine Competition, 2008;
Bronze medal, San Francisco International Wine Competition, 2008;
Award, International WineFestival, Merano 2008.

Award (for Villa Vulcano)
Nero d’Avola 2010
Bronze Medal, China Wine Awards, Hong Kong 2011.

Syrah (also known as Shiraz)


Grappolo di Syrah.

Syrah wines are frequently full-bodied with a rather powerful flavor. This variety produces wines with a wide range of flavor notes, depending on climate and different styles of cultivation. It probably comes from Egypt and from there was probably brought to Syracuse, but lot of people think that Syrah comes from the old city of Shiraz, Iran today.

Due to its particular adaptability, Syrah is cultivated both in cold and warm climate. In Sicily it founds an excellent pedoclimate, and so became the second most cultivated red grape and the wines are round and dense.

Our syrah offers notes of ripe berries, red fruits and black pepper, sometimes with hints of licorice. Soft tannins. Shiraz is often vinified on its own, but is also frequently blended with other grape varieties, such as Nero d’Avola.

 

 

Best pairings:

  • Grilled meats and mature cheeses.

Serving temperature: 16 °C / 60 °F.

Awards
Syrah 2008
Silver medal, Mundus Vini, Neustadt, 2011 Bronze medal, China Wine Awards, Hong Kong, 2011;
Silver Medal, International Wine Competition, San Francisco, 2011;
Syrah 2006 Silver Medal, Challenge International du Vin, Bourg, 2009;
Commended, International Wine Challenge, London, 2009.

Bravo

Made with aromatic grapes from the hills. Good persistence and acidity.
Sensations of flowers and Mediterranean fruits.
Pleasing dry, good aperitif.

Best pairings:

  • Fresh appetizers in general, especially with seafood;
  • Lightly spiced chicken;
  • Fresh cheeses.
Serving temperature: 8 °C / 46 °F.