Sicilia DOC is a broad, island-wide appellation. It launched in 2011 by a consortium of wine producers who promoted the Sicilia IGT to a DOC. The dozens of wineries participating in the appellation agreed to work in tandem to promote Sicily’s native grapes like Grillo, Nero d’Avola, Frappato and Catarratto as well as the lesser known Inzolia, Grecanico and Perricone. Though, international varieties like Chardonnay and Cabernet Sauvignon, are, in fact, allowed. Since wines within this denomination can be made all over the island, the DOC is more a marketing tool to promote Sicily abroad and help familiarize consumers with the range of wines. To earn the designation, viticulture and winemaking must adhere to quality control practices laid out by the DOC’s regulations The story of this Sicilian winery began in the 1930s when Vincenzo Giardina Papa, after spending his youth in America, returned to his homeland. Missing the flavours of Sicily more than anything, he opened a small tavern in Piraino, in the province of Messina. Following in his footsteps, his son-in-law Rosario Amato founded the winery in 1958 in Contrada S. Ignazio. His dedication and passion saw the winery grow over the years, with the addition of wooden barrels and concrete tanks. In the 1980s, his son Salvatore took over, introducing cutting-edge winemaking equipment, and today, Salvatore’s son Rosario continues the tradition, bringing fresh ideas and energy as the estate’s oenologist. Situated in western Sicily near Palermo, the vineyards thrive on iron-rich clay soils, which retain vital water during dry periods and contribute to the wines’ complexity. Both wines are certified organic, vegan, and low in sulphur. Fermentation and ageing take place exclusively in stainless steel to preserve the purity and freshness of the fruit, with the Nero d’Avola spending a year in tank before bottling. || Tasting note: Rich; thick and ripe melon and grapefruit on the nose with some candied apple; pear and vanilla. The palate is generous and supple; with ripe stone fruits; peach and guava. It's juicy; round and succulent; sweet spice and white pepper are followed by a wash of acidity and a lovely; savoury saline finish. || Winemaking Detail: After a careful selection, the best grapes are mechanically harvested. Fermentation for 8-10 days at low temperatures in closed tanks to preserve the aromas of the grapes. 3 months ageing in stainless steel tanks, followed by stabilization and filtration. Minimum 3 months ageing in bottle. || Features Peach Guava Vanilla Savoury Juicy
