Also known as the main Marsala grape, Grillo offers still wines with great character. Light straw-yellow with greenish highlights, on the nose it has a rich bouquet of tropical fruits with hints of pink grapefruit and Mediterranean herbs. On the palate, it has a balanced structure with a pleasant freshness and a long mineral finish. Winemaking: Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Grillo Colour: Pale straw-yellow, with greenish highlights Scent: On the nose it has a rich bouquet of tropical fruits, with hints of papaya and herbs Taste: On the palate it has a balanced structure with a pleasant freshness and a long sapid finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.60g/l RS: 3.87g/l PH: 3.48

Serve:
Pairings: Perfect with fish dishes, sea food and spicy dishes Serving Temperature: 8°-10° C

Also known as Ansonica or Insolia, it is the oldest Sicilian indigenous grape. Deep yellow wine with gold hints, on the nose it has tropical fruits, lemon, almonds and acacia. On the palate, it offers an elegant salty note and a fresh finish. 100% Inzolia, handpicked at the end of September. Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Inzolia Colour: Deep yellow with fine golden nuances Scent: On the nose it has hints of citrus fruits, lemon leaves, white flowers and almonds Taste On the palate it has an elegant salty hint with a fresh finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.30g/l RS: 2.35g/l PH: 3.20

Serve:
Pairings: Ideal as an aperitif, with grilled vegetables, fish dishes, sea food or white meat Serving Temperature: 8°-10° C

The most cultivated variety in Sicily, it always strikes for its floral and fragrant aroma. Bright pale-yellow wine, on the nose it has a bouquet of white peach, pear and broom. On the palate, it is medium-bodied with mineral notes and a pleasant final freshness.

Vinification:
Grapes: Catarratto Colour: Bright straw-yellow Scent: On the nose it has a bouquet of white peach, pear and broom Taste: On the palate, herb hints perfectly blend, leaving a fresh and mineral finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.10g/l RS: 2.74g/l PH: 3,28

Serve:
Pairings: Perfect with seafood starters, fish first courses, shellfish or risotto with vegetables Serving Temperature: 8°-10° C

Intense ruby red, on the nose it has hints of marasca cherry, plum, spices and vanilla. On the palate the soft tannins blend with the fresh and juicy final note.

Vinification:
Grapes: Nero d’Avola Colour: Intense ruby red Scent: On the nose it has balsamic, cherry and plum hints Taste On the palate it is balanced with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.20g/l RS: 1.88g/l PH: 3.55

Serve:
Pairings: Perfect with pasta alla norma, grilled meats or risotto Serving Temperature: 16°-18° C

A very fine and unique expression of the only international variety among the Curatolo Arini wines. Ruby red wine with shades of purple, on the nose it offers notes of red fruits, plums and spices, pepper and vanilla. On the palate, it is succulent, with smooth tannins and a spicy finish. 100% Syrah, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Part of the wine is aged for 6 months in oak barrels.

Vinification:
Grapes: Syrah Colour: Intense red with purplish highlights Scent: Hints of red berry fruits, blueberries and white pepper Taste: On the palate it is balanced, with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.35g/l RS: 3.20g/l PH: 3.81

Serve:
Pairings: Meat first courses, braised meat, or a selection of cheese Serving Temperature: 16°-18° C

Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. Winemaking: 100% Zibibbo, handpicked at the end of August. Welcome to a Mediterranean garden. Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. 100% Zibibbo, handpicked at the end of August.

Vinification:
Grapes: Zibibbo (or Muscat of Alexandria) Colour: Intense yellow with golden highlights Scent: Elegant scents of a Mediterranean garden, citrus fruits, orange blossom, sage, mint, white rose and acacia Taste: Fresh, well-structured, with a final note of bergamot Closure: Diam. 10 Technical Data: Alc: 13.00% TA: 6.35g/l RS: 3.82g/l PH: 3.20

Serve:
Pairings: Perfect with all fish dishes, especially with crudités, sea food or smoked fish Serving Temperature: 8°-10° C

From a project started 6 years ago in Passopisciaro, on the North side of the volcano Etna. Ruby red wine, with elegant notes of red fruits, violet, vanilla and sandalwood. On the palate it is well balanced, with evident tannins and a mineral hint: long and complex finish of ripe red fruits. Wine Making: 100% Nerello Mascalese, handpicked at the end of october. Destemming and alcoholic fermentation for two weeks at about 25°C. Malolactic fermentation in oak. Ageing in oak casks and in French tonneaux for 2 years.

Vinification:
Grapes: Nerello Mascalese Colour: Ruby red with bright highlights Scent: Elegant red fruits, cherry and currant, floral hints of violet and a spicy finish of vanilla and sandal wood Taste Structured, with evident tannins but not invasive and with a mineral hint: a long and complex finish of ripe red fruits Closure: Diam. 10 Technical Data: Alc: 13.78 TA: 5.70 RS: 0.27 PH: 3.76

Serve:
Pairings: Grilled meat, game meat or wild mushroom risotto Serving Temperature: 16°-18° C

An elegant and complex wine, from a selection of the best grapes at Sciarra Soprana. Intense ruby red wine, with notes of mulberries, blackberries, cocoa and white pepper. On the palate, it is smooth and complex with an elegant spicy finish. Winemaking: 100% Nero d’Avola, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Ageing in oak for 12 months and in bottle for another 12 months.

Vinification:
Grapes: Nero d’Avola Colour: Deep ruby red with purplish highlights Scent: Hints of blackberries, plums, cocoa, vanilla and mocha Taste: On the palate it is soft and fruity with a complex and persistent finish Closure: Diam. 10 Technical Data: Alc: 14.00% TA: 5.40g/l RS: 1.43 g/l PH: 3.65

Serve:
Pairings: Perfect with lamb, braised meat, game meat or a selection of cheese Serving Temperature: 16°-18° C

Garibaldi’s favourite, also known as “Galribaldi Dolce”, this wine has notes of dried fruits, figures, almonds, honey and vanilla. Very soft and enveloping at the palate it has long and smooth finish. Winemaking Grillo, Inzolia and Catarratto grapes, handpicked late September. Destemming, maceration and fermentation at controlled temperature of 20-25C° in stainless steel vats for approx. 7 days with frequent delestages. Once all the sugars are developed, maceration continues for another 7 days for optimal tannin extraction, very important for the ageing process. Fortification is done adding alcohol up to 18% followed by mistella and cooked must. Ageing in Slavonian casks, French and American barriques and tonneaux.

Vinification:
Varietals: Grillo, Catarratto and Inzolia Production Area: Contrada Spagnola and Triglia Scaletta Colour: Amber Nose: Notes of dried fruits, sultanas and vanilla. Palate: Almonds and figs. It is persistent with a honey finish. Ageing: Slavonian oak casks and tonneaux. Closure: Natural cork Harvest: September Technical data: alc:18% ta: 4,4g/ rs:110g/1 ph: 3.40

Serve:
Pairings: Served slightly cool at 10 /14 c°, it pairs well with strong cheeses like parmigiano and pecorino. It is also perfect with baked desserts.