Gibelè Bianco IGT Pellegrino
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Gibelè, the mountain of the island of dammusi. A white from Zibibbo grapes, dry and fresh, with intense aromas of jasmine, green apple and cedar.
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Gibelè, the mountain of the island of dammusi. A white from Zibibbo grapes, dry and fresh, with intense aromas of jasmine, green apple and cedar.
The everyday wine, easy, carefree, to make us breakfast. The essence of the fruit. Coming from very calcareous, pink and white soils. Partly clayey with the presence of outcropping rocks of various colors and nature. Harvested by hand in small crates, direct pressing or destemming depending on...
Mineral, fragrant and engaging, from volcanic soils. From Garganega, Durella and Riesling grapes.
Dedicated to the famous English admiral Horatio Nelson, who at the end of the eighteenth century used to use marsala to supply his fleet, considering it a drink with particular beneficial healing effects.
From zibibbo grapes grown in the sandy volcanic soils of the island, a delicate natural Moscato with pleasant notes of yellow peach, melon and citrus.
Dry white wine, slightly aromatic. To be enjoyed with fish appetizers and vegetable soups. Harvest with selection of the grapes, soft destemming and subsequent fermentation at a controlled temperature of 15° for 20 days. Eight months of maturation in steel follow. At the end of this period, the...
Dry white wine of great structure. Due to its complexity it can be enjoyed with first courses, white meats, roasts and fish. Harvest with selection of grapes. Fermentation of the pressed grapes at a controlled temperature of 18° for 20 days and maturation of the must in steel. At the end of this...
From calcareous-clayey soils, an elegant white, with pleasant fruity and floral notes.Color: straw yellow with emerald reflections.Bouquet: pleasantly fruity and floral, the scents of green apple and cedar stand out, accompanied by notes of white flowers.Taste: quite intense and persistent, fresh...
Salinaro, from the name of the salt pans that rise along the coast, whose breezes give great flavor to the grapes. From Grillo grapes, it is a fresh and balanced white.
A sweet memory addressed to Anita, young wife of Giuseppe Garibaldi, who was welcomed on his landing in Sicily in 1860 together with the Thousand precisely with a glass of Marsala wine.
Friulian coat of arms for white wine. Finds an excellent location in appetizers, first courses and soups. Harvest with selection of grapes. Fermentation of the pressed grapes at a controlled temperature of 18° for 20 days and maturation of the must in steel. At the end of this period, the...
An enterprising English merchant, Benjamin known as “Bip”, who arrived in Sicily in 1806, thanks to his exceptional entrepreneurial skills, founded a real economic empire linked to the production of Marsala.
The origin of this vine seems to be Spain from which it would have spread to the northern Tyrrhenian coasts where it is still widely cultivated today.
Dry white wine of yellow color with greenish hues. Recommended with herb-based dishes, vegetable first courses, soups and eggs. Harvest with selection of grapes. Destemming, cold maceration and subsequent fermentation of the pressed grapes at a controlled temperature of 15° for 22 days. Eight...
Dry white wine. It goes well with appetizers, fish first courses or ideal as an aperitif. Harvest with selection of the grapes, soft destemming and subsequent fermentation at a controlled temperature of 18° for 20 days. Eight months of maturation in steel follow. At the end of this period, the...
It was 1773 when a rich merchant from Liverpool named John landed by chance on the Marsala coast and, by adding alcohol to the local wine to be able to take it with him to England, he was the first to create marsala wine.
Nes means miracle. The wild and generous island of Pantelleria gives us its most precious nectar, a Passito with intense notes of candied fruit, citrus, eucalyptus, sage and apricot.