Our Wines


BALLARI In Sicilian dialect means to dance. Stop a moment… have Ballari! The MediterraneanTastes and charm of Sicily dance inside this wonderful wine charchterized by a ruby red colour, a pleasant taste as well as the scents of the red fruit and dogrose.Species of grape: Nero D’ Avola and Nerello Mascalese.



SUNARI In Sicilian dialect means to sing. Stop a moment and… have Sunari! The Sounds as well as the tastes of the fine, beautiful and elegant Sicily,with it’s vivid colour and persistent scent, are contained inside this wine having a fresh character and a full and finely fruity taste. Species of Grape: Inzolia and Catarratto



JUCARI In Sicilian dialect Jucari stands for Playing. Species of Grape: Carricante and Catarratto Etna DOC



SAUTARI In Sicilian dialect Sautari stands for Jumping. Species of Grape: Nerello Mascalese and Nerello Cappuccio Etna DOC



ALICANTE RED Typical geographical indication COLOUR: ruby red with violet reflections PERFUME: Articulate with scents of rose and rasberry TASTE: Intense, warm, slightly tannic GASTRONOMIC COMBINATIONS: Ricotta (kind of cottage cheese) and potato fritters with Caciocavallo ( strong cheese). Wild fennel and Pecorino ( sheep's milk cheese) rissoles. Messina-style stockfish, pasta with aubergine and basil pesto. Stuffed lamb legs. Little octopi cooked with garlic and onion. PRODUCTION AREA:the Etna regions of Piedimonte and Linguaglossa SPECIES OF GRAPEVINES: Alicante KIND OF GROUND: mostly pebbly volcanic soil CULTIVATION SYSTEM: espalier 220 x 80 STRUCTURE DENSITY: 5.700 plants per hectare PRODUCTION GRAPE/HA: 60 quintals per hectare TOTAL ACIDITY: 6 gr./litre AGEING: 9 months in french Allier oak barrels REFINING: 3-6 months in bottles ALCOHOLIC CONTENT: 14 % volume SERVING TEMPERATURE: 18-20. °C STORAGE: in a horizontal position. In a cool environment with a proper humidity with a temperature of 15°C, away from sources of light and of noise. Alicante was the official grape of King Louis XIV and is the official grape of the British Royal Navy.



CANTARI RED PRODUCTION AREA: Butera, Palma di Montechiaro SPECIES OF GRAPEVINES: Nero D'Avola KIND OF GROUND: Calcareous clay ground rich in nutritious elements CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE HA: 90 quintals per hectare WINE-MAKING: in red TOTAL ACIDITY:5,5-6gr./litre ORGANOLEPTIC CHARACTERISTICS COLOUR: intense ruby red with violet tints PERFUME: intense and persistent with berry inkling TASTE: structured, full-bodied and velvety with vanilla and "goudron" inkling AGEING: 6 months in oak barrels of Slavonia REFINING: 6 months in bottles ALCOHOLIC CONTENT: 12,5 - 13 % volume SERVING TEMPERATURE: 18 - 20°C GASTRONOMIC COMBINATIONS: matured Sicilian "pecorino" (sheep's milk cheese) with cold meats and salami and dried tomatoes, "macco" of broad beans and fennel, "falsomagro" with sauce, mixed grill of red meats STORAGE: in a horizontal position, in a cool environment with a proper humidity and temperature at 15°, away from light sources and noises.



FEU D' O RED Typical geographical indication COLOUR: ruby red of medium intensity PERFUME: of red fruit, dog rose and “goudron” TASTE: slightly tannic with red berries inkling, it leaves a pleasant sensation in your mouth GASTRONOMIC COMBINATIONS: potato omelette, “tenerumi” and “pecorino” (sheep’s milk cheese), Palermo style timbale of “anellini” (ring-shaped pasta), barbecue “castrato” with salt and thyme PRODUCTION AREA: Linguaglossa, Butera, Palma di Montechiaro SPECIES OF GRAPEVINES: Nerello Mascalese, Nero d'Avola KIND OF GROUND: Volcanic, rich in mineral salts(Nerello Mascalese). Calcareous clay ground rich in nutritious elements (Nero d'Avola) CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE/HA: 90 quintals per hectare WINE - MAKING: in red TOTAL ACIDITY: 6 gr./litre AGEING: 4 months in french Allier oak barrels REFINING: 2 months in bottles ALCOHOLIC CONTENT: 12,5 – 13 % volume SERVING TEMPERATURE: 18 – 20 ° C STORAGE: in a horizontal position, in a cool environment with a proper humidity and temperature at 15°, away from light sources and noises.



TIFEO RED Etna DOC - VQPRD COLOUR: ruby red nearly dark red when mellow PERFUME: fruity (underbrush)with a herbaceous tone TASTE: with a good structure and a strong taste, it reveals soft tannins and a fruity aftertaste GASTRONOMIC COMBINATIONS: matured “pecorino” (sheep’s milk cheese), matured “provola” (buffalo’s milk cheese) from Ragusa, “caponata”, home-made pasta with meat and potato sauce, sweet and sour rabbit, barbecue sausage with fennel seeds PRODUCTION AREA: Agricultural firm “Maria Gambino” - Linguaglossa SPECIES OF GRAPEVINES: Nerello Mascalese, Nerello Cappuccio KIND OF GROUND: Volcanic, rich in mineral salts CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE/HA: 70 - 80 quintals per hectare WINE- MAKING: in red TOTAL ACIDITY: 6 gr./litre AGEING: 9 months in french Allier oak barrels REFINING: 6 months in bottles ALCOHOLIC CONTENT: 12,5 - 13 % volume SERVING TEMPERATURE: 18 – 20 ° C STORAGE: in a horizontal position, in a cool environment with a proper humidity and temperature at 15°, away from light sources and noises.



CANTARI WHITE Typical geographical indication COLOUR: straw yellow with reflection of green PERFUME: wisteria and broom with a note of green apple TASTE: of great personality, harmonic. It shows the palate a tonic structure with scents of fruit GASTRONOMIC COMBINATIONS: timbale of anchovies with herbs, ribbon noodles with shellfish and pumpkin flowers, Messina style swordfish roulades PRODUCTION AREA: Linguaglossa SPECIES OF GRAPEVINES: Nerello Mascalese made in white (This wine is produced from a red grape with white flesh) KIND OF GROUND: Volcanic, rich in mineral salts CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE/HA: 60 quintals per hectare WINE- MAKING: in white TOTAL ACIDITY: 6,5 - 7 gr./litre AGEING: 4 months in stainless steel REFINING: 2 months in bottles ALCOHOLIC CONTENT: 11,5 % volume SERVING TEMPERATURE: 12 - 14 °C STORAGE: in the lower part of the shelf in a horizontal position, in a cool environment with a proper humidity and temperature at 15°, away from light sources and noises.



FEU D' O WHITE Typical geographical indication COLOUR: light straw-coloured with golden tints PERFUME: persistent and elegant with fruit inkling TASTE: fresh, full-bodied and delicately fruity GASTRONOMIC COMBINATIONS: octopus and mussel salad, ribbon noodles with rockfish broth, rabbit with mint PRODUCTION AREA: Linguaglossa, Butera, Palma di Montechiaro SPECIES OF GRAPEVINES: Inzolia, Catarratto KIND OF GROUND: Volcanic, rich in mineral salts (Catarratto).Calcareous clay ground rich in nutritious elements (Inzolia) CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE/HA: 90 quintals per hectare WINE- MAKING: in white TOTAL ACIDITY: 6,5 gr./litre AGEING: 4 months in stainless steel REFINING: 2 months in bottles ALCOHOLIC CONTENT: 11,5 - 12 % volume SERVING TEMPERATURE: 12 /14 °C STORAGE: in the lower part of the shelf, in a horizontal position, in a cool environment with a proper humidity and temperature at 15 °C, away from light sources and noises.



TIFEO WHITE Etna DOC - VQPRD COLOUR: bright straw-coloured PERFUME: of citrus fruits and apples with floral inkling of orange blossom, mimosa and Etna genista TASTE: fresh, dry, with a winning but not excessive acidity and a fruity aftertaste of Etna apples GASTRONOMIC COMBINATIONS: fresh Sicilian cheeses, marinated shrimps with dried figs and melon, thin noodles with prawns and pistachio from Bronte, dentex in seawater PRODUCTION AREA: Agricultural firm "Maria Gambino" - Linguaglossa SPECIES OF GRAPEVINES: Carricante, Catarratto, and Minnella KIND OF GROUND: Volcanic, rich in mineral salts CULTIVATION SYSTEM: espalier 220 x 90 STRUCTURE DENSITY: 4.500 plants per hectare PRODUCTION GRAPE/HA: 70 - 80 quintals per hectare WINE- MAKING: in white TOTAL ACIDITY: 6-6,5 gr./litre AGEING: 4 months in stainless steel REFINING: 2 MONTHS IN BOTTLES ALCOHOLIC CONTENT: 11,5 - 12 % volume SERVING TEMPERATURE: 12 - 14 °C STORAGE: in the lower part of the shelf in a horizontal position, in a cool environment with a proper humidity and temperature at 15°, away from light sources and noises.