Wine

wine feature

wedding

dish

Etna rosso (red) aged

from Nerello Mascalese (little black from Mascali) and a little of Nerello Cappuccio (little black with the cap)

 

long aging in big oak barrel in undergroud cellar. A little period in steel.

 

Aging  6 – 18 mesi in bottle

View: red ruby color, garnet with aging.

 

Scent : intense, persistent, ethereal with typical vinous nerello, a hint of vanilla. Earthy and sulfur.

 

Flavour: mineral & austere, persistent, good equilibrium between tannins & silky.

Elevate acidity gives long aging.

“Pasta” & dishes withmeat sauce

meat

Alone: meditation wine

 

Service temperature: 18° C ; 64.4° F

 

Decant 1 or 2 h before the service

“Maccheroni” with boar meat sauce

 

Meat grilled

 

Castrato di agnello alla brace

Nonna Concetta

Grand mother Concetta

 

Variable aging in old barrique, some steel.

 

Aging  1 year in the bottle

 

View: red ruby color, garnet with aging.

 

Scent: intense, persistent, ethereal , tannic.

 

Flavour: mineral, very persistent, high tannic, high body and opulent

“important dishes”, roasts, game

 

Service temperature: 18° C ; 64.4° F

 

Decant 1 or 2 h before the service

 

“Pappardelle” with hare sauce

 

Rare steak

 

goat cheese

 

 

 

 

Contrada dei Centenari

The Town of Centenarian people

 

Variable aging in old barrique, some steel.

 

Aging  1 year in the bottle

 

View: red ruby color, garnet with aging.

 

Scent : fruit, fine, tannic.

 

Flavour: mineral, elegant, soft tannins.

Important dishes & alone

 

Service temperature: 18° C ; 64.4° F

 

Decant 1 or 2 h before the service  

“Tagliolini” with cream sauce of red pepper

 

Orange duck

 

Aged “Pecorino” cheese with pepper

 

Piedefranco – Ungrafted

 

Variable aging in old barrique, some steel.

 Variable aging  in the bottle

 

View: red ruby color, garnet with aging.

 

Scent: fruit, intense, persistent, ethereal, tannic.

 

Flavour: mineral, very persistent, good tannin of barrique and opulent

Pasta with game sauce

braised; stew

 

Service temperature: 18° C ; 64.4° F

 

Decant 1 or 2 h before the service

 

“Risotto” with roe shin

 

Braised hare

 

Salami of black boar of “nebrodi”

 

 

Gaio Gaio

 

Aging in steel and big oak barrel.

 

Aging in bottle.

View: red ruby color.

 

Scent: fruit, mineral, different evolution in 1 h

 

Flavour: mineral, light body, pleasure

Abbinamenti: aperitif

first dishes, simply meat

 

service: in ice-chest

Spaghetti alle “sparagone” o ai “cavolicelli”

 

Lampuga con pomodorini e capperi

 

Grilled mushrooms

Nerello Cappuccio

 (little black with the cap)

 

Variable aging in old barrique, some steel.

Aging  in the bottle

 

View:  deep red ruby

 

Scent: fruit, spicy, persistent, sometimes sulfur

 

Flavour: elegant, fresh & mineral

More structure when vinyards will be older

aperitif

first dihes

red meat roast

 

Service temperature: 16 – 18° C / 60.8 – 64.4 °F

Aubergine roll

 

red patridge

 

Smoked loin of red deer

Pinot Noir

 

Variable aging in old barrique, some steel.

 

Aging  in the bottle

 

View:  deep red ruby

 

Scent: tipic Pinot Noir, fruit, floral

 

Flavour: light mineral, enveloping

dishes of plumage game

cheeses of sheep (medium aging)

formaggi pecora media stagionatura

 

Service temperature: 16 – 18° C / 60.8 – 64.4 °F

Cockerel in red wine

 

Stew in red wine

Rosato

Pista & Mutta

 

Only steel

aging in the bottle

 

View:  deep rose’ ruby

 

Scent: intense, persistent, fruit, mineral

 

Flavour: persistent, mineral

 

first, chowder, squid

 

alone

  

Service temperature: 16 °C / 60.8 °F or ice -chest

“taglierini” with rabbit auce

 

Squid with garlic and lemon.

Carricante bianco

 

Only steel

 

aging in the bottle

 

View: pale yellow

 

Scent: intense, persistent, delicate fruit

Stony

 

Flavour: persistent, mineral

 

aperitif, appetizeri, first or second with  fish or vegetables

Crustaceans, oysters

 

service: in ice-chest

 

Open half hour before service

Fish “alla norma”:

 

“Tartare” of red tuna

 

Swordfish

Minnella bianca

 

Only steel

 

aging in the bottle

View: pale yellow. Gold notes with the aging

 

Scent: fruit, apple, sulfur. Citry

 

Flavour: light mineral, delicate, good acidity.

iced aperitif, bluefish dishes

Pasta with delicate sauce

Turkey loin

 

service: in ice-chest

 

Open half hour before service

“Tagliolini” with cream sauce of pistacchio of Bronte

 

“Carpaccio” of raw fish

 

Asparagus

 

If you have a recipe or a matching dish to suggest, please write us!