SICLYS and CURMA, both made from grapes of
pure Nero d’Avola, are the results of our work in the vineyard.
The harvest is the most important summary of the year and starting point
for the fate of the new wine.
For this reason, attention is paid to the start time and method of collection, which is by hand, in crates, with the selection of the bunches.
The grapes harvested early in the morning are immediately transported to the winery and pressed. The fermentation is carried out at controlled temperature (28-32 °C) in stainless steel vats of reduced volume, up to 40 hl, to promote the contact with the skins. The long maceration on the skins (20-25 days) with frequent pumping over and punching allows optimal extraction of polyphenols from the skins going to give the wine body, color and fragrance.
After the first transfer for the separation of the grape marc (peels and seeds), we let the wine malolactic fermentation takes place naturally. Then it is the winter cold to play its beneficial action allowing the precipitation of tartrate and of suspended solids in a slow and natural way.
It is for this reason that in late January as it is put into oak barrels to sharpen it is perfectly clear and needs no additional filtration.
From here onwards it is only time that works…
SALIPETRJ , obtained from white muscat grapes, this wine is breaking, unconventional and the result of the trial to bring the grapes in the spotlight and forget the white wine making technology. It is a wine that wants to rediscover and enhance the varietal aroma profiles in their entirety. The grapes harvested early in the morning are immediately transported to the winery and pressed. The fermentation is carried out at controlled temperature (22-24 °C) in small stainless steel tanks up to 20 hl. After a few days of maceration on the skins it is actually drawn and left to settle naturally throughout the winter; at the end of spring it is bottled without filtration (the slight haze to the eye is largely offset by the intense taste sensation).