Region and Vineyards
South-western Sicily's Contessa Entellina zone combines rolling hills at 200-400 m with clay-loam soils, sub-alkaline pH (7.5-7.9) and 20-35% limestone. Mild winters, dry ventilated summers and marked diurnal contrasts foster slow, complete ripening and pristine fruit. These conditions shape a Nero d'Avola-led blend with black-fruit amplitude, balsamic lift and a distinctly Mediterranean savor.
Vineyards are trained to VSP with spurred cordon, 4,500-6,000 vines/ha and low yields around 4-5 t/ha. Precise canopy work and staggered picking preserve freshness and phenolic balance across parcels. In 2020, below-average rainfall and careful agronomy ensured healthy, perfectly ripe grapes—foundation for concentration without heaviness.
Winemaking
Grapes (primarily Nero d'Avola with Petit Verdot, Syrah and others) are hand-harvested into crates, then sorted again via a next-generation destemmer that removes any green or overripe berries. Fermentation occurs in stainless steel with ~12 days on skins at 28-30 °C, extracting color, perfume and refined tannins while keeping the profile vibrant and precise.
Élevage follows in new French oak barriques for 14 months, selected for fine to extra-fine grain and medium toast, then almost two years in bottle before release. In 2020, Syrah was picked late August; Nero d'Avola and others followed in early September, finishing with Petit Verdot on September 11—timing that layers ripe fruit, spice and structure into a seamless whole.
Tasting Notes
- Color: Deep, luminous ruby.
- Aroma: Blackberry and black mulberry with liquorice, subtle sweet-toasting, hints of nutmeg and cocoa, and a cool balsamic thread.
- Palate: Full yet poised; velvety tannins and vibrant acidity frame dark fruit, spice and saline savor. Long, echoing finish with refined oak integration and mineral grip.
Did you know?
The label depicts the palazzo where Queen Maria Carolina once took refuge and which later became a favorite house of writer Tomasi di Lampedusa; Gabriella Anca Rallo transposed it into a starry "Arabian Nights" sky.
Wine Pairing Ideas
- Rack of lamb with rosemary and fennel pollen — Protein and fat soften the wine's firm, velvety tannins; herbal notes mirror its spicy-balsamic register.
- Beef braise with Sicilian capers and olives — Umami-rich sauce resonates with the wine's savory depth and sweet-toast nuances.
- Swordfish stew ("ghiotta") — Meaty texture and tomato-olive flavors suit the wine's structure and saline persistence.
- Aged caciocavallo — Salt and nuttiness highlight the wine's sapidity and spice-laced finish.
