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Inzolia is a typical Sicilian grape variety, very common in the Menfi area,

which we appreciate for the great potential of its fruit and for its pleasant

aromas of fresh blossoms. The grapes, which have always been used in

Sicily to produce the Marsala wine, are able to concentrate an intense and

full aromatic bouquet, well balanced by a satisfying degree of natural

acidity.

Our impressions: Brilliant straw yellow with a greenish hue, the

wine has a fresh and charming bouquet with scents of white

pear, broom and almond blossoms. On the palate it is

well balanced, with a pleasant acidity of citrus and

a note of white ripe fruit on the finish.

Type of wine: White

Appellation: Sicilia IGT

Production area: Menfi

Grapes: Inzolia 100%

Number of bottles produced: 18,000

Soil type: Alluvial soil, medium texture

Planting year: 1992

Yield per hectare: 8.5 tons - 2.2 Kg per vine

Planting density: 4,300 vines/hectare

Training system: Vertical trellis

Pruning system: Spur pruned cordon

Harvest: First half of September

Grape-picking: Manual harvest

Winemaking: The grapes were destemmed immediately

after the harvest. Then the berries were soft pressed and

the must was decanted at a low temperature in stainless

steel vessels. Fermentation with wild yeasts at 18° C

Alcohol content: 12% by Vol

Total acidity: 5.45 g/l

pH: 3.15

Residual sugar: 2.3 g/l

Taste it with: Frittelle di neonata, Cozze “scoppiate”,

Salad with oranges and anchovies

We also suggest: Zabbinata di ricotta

It is a lovely expression of Nero d’Avola grapes, harvested early in the

morning and immediately destemmed and soft pressed to obtain a fresh

and delicate rose wine.

Fermentation at low temperature in stainless steel tanks.

Our impressions: Its colour is a pale delicate copper, with a touch of

salmon rose. To the nose, fresh and charming scents of wisteria blossoms

merge into fruity tones of wild strawberries, watermelon and citrus skin.

On the palate it is fresh and well balanced, with a pleasant and

long lasting fruity finish.

To enjoy young.

Type of wine: Rose



Grapes: Nero d’Avola 100%


Soil type: Deep calcareous soil, medium texture, with

good presence of limestones

Planting year: 2007




Pruning system: Guyot

Harvest: End of August


Winemaking: The grapes are destemmed immediately

after the harvest. Then the berries are soft pressed,

allowing a 5 hours maceration with the skins directly in

the press. The must is decanted at a low temperature and

ferments in stainless steel tanks at 15° C

Refining: 3 months in steel tanks



pH: 3.29


Taste it with: As “aperitivo” with peanuts and dried

pistachios, or as a good companion for the whole meal

with rice salads, grilled vegetables, soft cheeses and fish.

Ideal marriage: Sushi

We also suggest: Tuna-fish ham

In our Tenuta Belicello we grow the native Sicilian Nero d’Avola grapes,

whose intense body is enriched by the salty marine fragrance that is the

typical expression of our territory.

Mild springs and warm summer seasons provided the Nero d’Avola grapes

with a great concentration and a rich and intense body, well balanced by a

pleasant acidity.

Our impressions: The wine has a brilliant ruby red colour with a

touch of violet; its bouquet shows marine and spicy perfumes,

with notes of fully ripe watermelon. On the palate it is

fragrant and full, with soft and velvety tannins.

Type of wine: Red



Grapes: Nero d’Avola 100%



Planting year: 1992

Yield per hectare: 8 tons - 2 Kg per vine




Harvest: Second half of September


Winemaking: The grapes are destemmed and crushed.

Maceration on the skins lasts 10 days, and then the must is

fermented in stainless steel tanks at a temperature of 25-

28 °C

Malolactic fermentation: Completed

Maturation: 5 months in steel tanks



pH: 3.45


Taste it with: “Anelletti” timbale with pork sauce, Tuna

fish “Aeolian” style, Veal meatloaf

We also suggest: Pecorino primo sale della Valle del

Belice

“Costa” is a Sicilian word for hillside,

where the wind blowing from the

ocean brings minerals to the soil and

refreshment to vines and people.

Here we grow the Grillo, a native

intriguing variety, that embodies the

character of our home land with its

style and unique charm.

We use only indigenous yeasts to ferment our grapes, a choice for a low

impact winemaking that emphasizes the grapes’ distinctive personality

and their strong link with our beautiful territory.

Our impressions: Its colour is bright and intense straw yellow; to the

nose, complex and elegant aromas of white ripe fruit merge into

tropical scents of freshly cut pineapple and grapefruit, on a

rich layer of nettle and fine wild herbs.

Its pleasant, fresh and fruity palate is enriched by a

mineral and spicy aftertaste.

Type of wine: White



Grapes: Grillo 100%

Number of bottles produced: 3.600

Soil type: Red soil, rich in minerals, with a few stones

and a medium-fine texture

Planting year: 2000

Yield per hectare: 6 tons - 1.2 Kg per vine

Planting density: 5.000 vines/hectare



Harvest: Mid September


Winemaking: 30% of the must is macerated and

ferments on the skins with indigenous yeasts. The

remaining 70% of the grapes are soft pressed, and the

must is decanted at a cold temperature before being

inoculated. Fermentation and refining is in stainless

steel tanks at 20 °C

Refining: 4 months in stainless steel tanks

Alcohol content: 12.5% by Vol.


pH: 3.22


Taste it with: Fondue, flan, fish and crustaceans,

white meats

We also suggest: Sicilian cheeses Tuma persa and

Ragusano

Inzolia is a typical Sicilian grape

variety, widely planted in the Menfi

area, which we appreciate for the

great potential of its fruit and for its

pleasant aromas of fresh blossoms.

Dietro le Case is a 40 year-old Inzolia

vineyard, which we have recovered by planting new “wild” vines to

replace the unproductive ones. Then we have grafted them with scions

taken from the old vines, to preserve the typical site’s clones. The soil is

calcareous, rich of limestones. The yield per hectare is rather low, due to

the vines’ age.

Our impressions: Its colour is brilliant straw yellow; its bouquet is

rich and complex, with scents of white flowers, melon, yellow

peach and cedar, enriched by a touch of balsamic thyme.

On the palate it is full and smooth, with a well-balanced

acidity and a persistent, intense and mineral

aftertaste.

Type of wine: White

Appellation: Menfi DOC

Production area: Tenuta Belicello, F.146, p.199

Grapes: Inzolia 100%


Soil type: Calcareous soil, medium texture with several

lime stones

Planting year: 1970







Winemaking: The grapes are destemmed in a reducing

environment and then soft-pressed. The must is naturally

decanted at a cold temperature and fermented with wild

yeasts in stainless steel tanks at 16 °C

Refining: for 5 months in stainless steel tanks

Alcohol content: 12.5% by Vol


pH: 3.29


Taste it with: Clam chowder, Shrimp cream, Roasted

prawns

We also suggest: Vastedda della Valle del Belice fresh

cheese

Piana del Pozzo is one of our best

vineyards, right in the middle of

Tenuta Belicello and a few steps far

from the Mediterranean Sea. These

exceptional conditions allow the

Chardonnay grapes to achieve a

surprising aromatic concentration and

an exceptional complexity.

In Tenuta Belicello winter seasons are always mild and summers are often

hot and dry, with high temperatures during the day. For that reason, we

use to harvest a couple of weeks earlier than full ripening, to preserve the

fresh aromas and the nice acidity of the grapes.

Our impressions: The wine’s colour is bright yellow with a magnificent

golden hue; its bouquet is intense and charming, with scents of

pineapple and tropical fruits, enriched by notes of aromatic

and fine herbs. On the palate it is complex, full and

elegant, combining smoothness and freshness.

A long mineral aftertaste.

Type of wine: White



Grapes: Chardonnay 100%


Soil type: Very deep alluvial soil, medium texture

Planting year: 2000





Harvest: Early August


Winemaking: The grapes are destemmed immediately

after the harvest and are macerated at a cold temperature

for 36 hours. After soft pressing and decanting, the must is

inoculated from a pied de cuve using only indigenous

yeasts. The 20% of the must ferments in French barriques;

the remaining part is fermented in steel tanks at 16-17 °C

Refining: 6 months in stainless steel tanks and 6 more

months in bottles



pH: 3.4


Taste it with: Spaghetti with sea urchins, Bluefish roulades

with capers and fresh herbs

We also suggest: Piacentino ennese

A vineyard is a complex eco-

system where plants, animals,

insects and a great variety of

micro-organisms live together in

perfect harmony. It is a sensitive

environment that any human

intervention must respect, trying to

adapt itself to the life of nature.

This is our way to viticulture, and thus we are allowed to capture from a

vital and rich microcosm all the energy that gives our wines their unique

character.

Our impressions: The wine has a bright and intense ruby red color;

to the nose, complex and elegant aromas of red ripe fruit merge

into balsamic scents of sweet bay-leaf and the finest spices.

It is pleasant, soft and round to the palate, with velvety

tannins and a mineral fresh structure, which

evolves into a long and intense

aftertaste.

Type of wine: Red



Grapes: Perricone 90%, Nerello Mascalese 10%


Soil type: Deep alluvial soil, medium texture, with a rich

clay fraction.




Pruning system: Bilateral Guyot

Harvest: First decade of September



Maceration on the skins lasts two weeks, and the must

ferments with wild yeasts in stainless steel tanks at 25-

28 °C


Maturation: 12 months in small barrels

Refining: 6 months in bottles



pH: 3.5


Taste it with: Arancini di riso, Pani ’ca meusa, panelle

and all street food “palermitano style”

We also suggest: Provola sfogliata cheese from the

Nebrodi area.

Our first wine, produced since

the vintage 2001, Azimut owes

its name to the Arabic word as-

sumuth, which means “the way”.

We chose this name because

being growers and winemakers is

not just a job, but implies a pro-

found and conscious commitment in life.

With Azimut we started our experiments with wild yeasts: a peculiar

choice during those years in Sicily, when very few people talked about

biodynamic winemaking, and that’s because it has been always considered

an extreme wine, encountering both enthusiastic supporters and bitter

critics. We love it because it is not “international style”.

Our impressions: Its ruby red colour shows a distinct purple hue;

intriguing shades of red rose, mint and black cacao powder

enrich its intense aromas of red and black macerated

berries. Smooth and mouth filling, it shows good

balance between a fully ripe and rich texture

and the fresh balsamic sensations on

the finish.

Type of wine: Red



Grapes: Merlot 100%



Planting year: 2000





Harvest: Mid August



Maceration on the skins lasts two weeks, and the must

goes through a spontaneous fermentation in stainless steel

tanks at 25-28 °C


Maturation: 12 months. The 50% of the wine in stainless

steel tanks, the remaining 50% in big Slavonian oak barrels




pH: 3.4


Taste it with: Baked pork

We also suggest: “Pasqualora” sausage from Camporeale

Along the western border of Tenuta

Belicello, the course of Belice River

makes a loop, which we use to call

“La vota”. Here the soil is sandy and

deep, and it is invaded by the River’s

waters every couple of years.

As a result, a huge amount of sediments collect, enriching the terrain

with a strong mineral component. Red roses planted close to the

vineyards are our “sentinels”: in the humid micro-climate of the River

area, a thorough management of infections is a crucial point, and the

flowers’ sensitivity helps us identify minor problems before they

eventually become serious.

Our impressions: The wine has a brilliant red ruby colour, with a

distinct garnet hue. To the nose, balsamic notes of green mint

merge into a persistent bouquet of berries, liquorice and

brown tobacco. On the palate, it is warm and full

bodied, with velvety tannins and a persistent

finish of black chocolate and coffee.

Type of wine: Red


Production area: Tenuta Belicello, F. 145, p. 68

Grapes: Cabernet Sauvignon 100%


Soil type: Deep alluvial sandy soil, with a strong influence

from the nearby river

Planting year: 1999








Maceration on the skins lasts 12 days, and the must is

fermented in stainless steel tanks at 25-28 °C


Maturation: 15 months in French tonneaux and in one big

(30 hectolitres) Slavonian oak barrel




pH: 3.60


Taste it with: Lamb’s leg stuffed with aromatic herbs

We also suggest: Pork ham from the Mount Nebrodi area

Coda della foce is a blend of Nero

d’Avola, Merlot and Petit Verdot,

separately made and refined, assembled

after an accurate selection from the best

barrels that express great personality

year after year.

A “Super Sicilian” wine, created to underline the amazing flexibility and

personality of our unique territory, where both indigenous and

international grape varieties find exceptional conditions to their growth

and aromatic development.

Our impressions: The wine has a dark ruby red colour with a deep

purple hue, and reveals intense aromas of rose and violet, fruity

notes of raspberry jam and the finest sweet spices. On the

palate it is full and well balanced: its good structure and

smooth tannins are enriched by notes of red berries and black cacao powder. Balsamic and pleasant

mineral tones on the finish.

Type of wine: Red


Production area: Tenuta Belicello

Grapes: 40% Nero d’Avola, 40% Petit Verdot, 20% Merlot



Planting year: 2000





Harvest: End of August for the Merlot, mid September for

Petit Verdot and Nero d’Avola



From medium to long maceration on the skins and

fermentation in stainless steel tanks at 25-28 °C


Maturation: 16 months in French barriques and tonneaux

and in one big 30 hectolitres barrel (Slavonian Oak)




pH: 3.55


Taste it with: Spezzatino di vitello “Palermitano” style.

We also suggest: Ragusano DOP, Pecorino col pepe della

Valle del Belice.

ALBAMARINA is an original and elegant interpretation of Catarratto,

whose grapes are dried directly on the vine after a thorough stem

twisting. It is a pleasant and drinkable sweet wine, that offers a full and

fruity bouquet very well balanced by an exquisite marine freshness.

Our impressions: The wine has an intense and bright golden colour,

enriched by straw hues. Its nose is intriguing and complex,

showing delicate aromas of yellow flowers, ripe apricot

and mango, with notes of acacia honey and quince.

On the palate it is fresh and intense, with a

pleasant nice acidity and a balanced

and persistent finish.

Vintage: 2008

Type of wine: White sweet



Grapes: Catarratto 100%





Training system: Low bush short pruned

Harvest: 2008, September 19th


Winemaking: The grapes are destemmed and

macerated for several hours, then soft-pressed.

The must is naturally decanted at a cold temperature

and fermented in stainless steel tanks at 13-15 °C

Maturation: the 50% of the must ferments and is

refined for 5 months in French barriques; the

remaining part in steel tanks.

Alcohol content: 13.5% vol


pH: 3.28

Residual sugar: 160 g/l

Taste it with: smoked swordfish with fresh herbs,

dried tuna fish eggs (Bottarga), blue cheese, foie

gras, dry pastries and typical Sicilian ricotta cakes.

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