Wine

wine feature

wedding

dish

Vigne Vecchie

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