Imaginari
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Production zone |
western Sicily |
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Terreno |
calcareous |
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Grapes |
100% of Grillo |
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Cultivation |
vineyards are cultivated as "alberello" type, on a low-yield per hectare |
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Climate |
mild winter, dry spring and summer |
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Harvest |
hands-on; a little early |
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Vinification techniques |
grapes are picked from the bunchs, macerated at 4° C for 6 hours with their peels and then they are softly pressed |
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Ageing |
for 4 months in Allier barrels |
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Tasting |
gold yellow colour, flavour of fruit and subtle scent of wood, velvety and softly to taste |
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Alcoholic content |
13,50% vol. |
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Serving temperature |
12° C |
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Gastronomic recommendations |
ideal for fish, shellfish and cheeses |
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Storage |
in a very cool (16° C), humidity 60% |
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Sabina
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Production zone |
western Sicily |
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Terreno |
argillaceous |
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Grapes |
100% of Merlot |
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Cultivation |
vineyards are cultivated as "spalliera" type, on a low-yield per hectare |
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Climate |
mild winter, dry spring and summer |
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Harvest |
hands-on; when the grapes are fully ripe |
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Vinification techniques |
grapes are picked from the bunchs, macerated at 24° C for 10 days with their peels and then they are softly pressed |
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Ageing |
6 months in "Allier barrique" |
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Tasting |
dark red-purple colour, deep flavour of black mulberries and plum, velvety and softly to taste |
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Alcoholic content |
14% vol. |
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Serving temperature |
16° C |
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Gastronomic recommendations |
excellent with roast, grilled beef , game and cheese |
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Storage |
in a very cool (16° C) place, humidity 60%. |
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Dara Rosso
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Production zone |
western Sicily |
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Terreno |
calcareous loam rock |
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Grapes |
100% of Nero d'Avola |
|
Cultivation |
vineyards are cultivated as "alberello" type, on a low-yield per hectare |
|
Climate |
mild winter, dry spring and summer |
|
Harvest |
hands-on, when the grapes are fully ripe |
|
Vinification techniques |
grapes are picked from the bunchs and macerated at 22° for 8-10 days |
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Tasting |
ruby red colour, subtle scent of pomegranate |
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Alcoholic content |
13% vol. |
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Serving temperature |
16° C |
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Gastronomic recommendations |
excellent with all kinds of meat and cheeses |
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Storage |
bottle should be laid down, in a cool (15°) and dry place |
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Dara Bianco
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Production zone |
western Sicily |
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Terreno |
argillaceous and calcareous |
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Grapes |
100% of Inzolia |
|
Cultivation |
vineyards are cultivated as "alberello" type, on a low-yield per hectare |
|
Climate |
mild winter, dry spring and summer |
|
Harvest |
hands-on; a little early |
|
Vinification techniques |
grapes are picked from the bunchs, macerated at 4° C for 6 hours with their peels and then they are softly pressed |
|
Tasting |
pale yellow bright green undertones, subtle and deep of scented flowers |
|
Alcoholic content |
12% vol. |
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Serving temperature |
12° C |
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Gastronomic recommendations |
ideal for fish, shellfish and cheese |
|
Storage |
in a very cool (12°-14° C) and dry place |
|
)
Vino Marsala
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Production zone |
West Sicily |
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Grapes |
Cricket, Catarratto, Inzolia | |
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Cultivation |
Vineyard rised to little tree | |
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Climate |
rainy and cold winter, dry springs and summers | |
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Aging |
15 years in oak barrel of Slavonia, soleras method | |
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Colour |
gold yellow color with shining glares; complex toasted almond and honey, scent of vaniglia. To the taste it is dry, warm and velvet | |
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Alcoholic content |
19% vol | |
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Serving temperature |
ambient temperature like aperitif to the temperature of 6°- 7° C | |
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Gastronomic recommendations |
excellent with cakes, almond paste. Excellent with seasoned cheeses, toasted almonds meat or fish | |
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Storage |
in fresh atmosphere at 15° C not excessive humid | |
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Duration |
wine of longest duration that is improved more and more with passing of the time fine to become historical bottle. | |
Nero d'Avola
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Production zone |
western Sicily |
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|
Terreno |
calcareous loam rock |
|
|
Grapes |
100% of Nero d'Avola |
|
|
Cultivation |
vineyards are cultivated as "alberello" type, on a low-yield per hectare |
|
|
Climate |
generally cold and rainy winter, very dry spring and summer |
|
|
Harvest |
hands-on; when the grapes are fully ripe |
|
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Vinification techniques |
grapes are picked from the bunchs and macerated at 28°-30° C for 8-10 days |
|
|
Ageing |
1 year in slavonian oak barrels and 1 year in "Allier barrique" |
|
|
Colour |
ruby red with orange undertones |
|
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Flavour |
subtle scent of fruit from the woods and of ripe blackberry |
|
|
Alcoholic content |
13% by volume |
|
|
Serving temperature |
16°-18° C |
|
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Gastronomic recommendations |
excellent with roast, grilled beef, game and cheeses |
|
|
Storage |
bottle should be laid down, in a cool (15° C) and dry place |
|
| Duration | 10 years and more, if it is correctly stored | |
Odinetto
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Production zone |
West Sicily |
|
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Grapes |
Zibibbo,
Inzolia, Cricket
|
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Cultivation |
vineyard
cultivated to little tree
|
|
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Climate |
rainy
and cold winter, dry springs and summers
|
|
|
Harvest |
by
hand, at full maturation
|
|
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Maturation. |
in
oak barrel of Slavonia
|
|
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Colour |
amber
color with shining glares; complex scent of fig. Sweet to the taste
|
|
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Alcoholic content |
18%
vol
|
|
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Serving temperature |
ambient
or cooled temperature
|
|
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Gastronomic recommendations |
excellent
with cakes of or creams, almond paste
|
|
|
Storage |
in
fresh atmosphere at 15° C,not excessive humid
|
|
|
Duration |
vino
of long duration that is improved more and more with passing of
the time fine to become bottle historical
|
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