Santa Tresa Grillo Spumante is a fine example of a Sicilian Spumante wine.
Fermentation in stainless steel tanks preserves the purity of the fruit and the secondary fermentation enhances the minerality
typical of the grillo grape variety.
Classic straw colour, with tints of gold, the perlage is gentle.
On the nose there are fruit and citrus characeristics,
combined with floral notes. A perfect, easy-drinking aperitif.
Grape variety: 100% Grillo
Vinification: The grapes are soft pressed, followed by the first fermentation in closed stainless steel tanks at a controlled temperature of 18°C for 8-10 days. The secondary fermentation takes place also in closed stainless steel tanks at a lower temperature of 14°C in order to have a slow and gradual fermentation.
Ageing: the wine is aged for a minimum of two months before release.
A great Sicilian white.
Rina Ianca is our most celebrated wine in international competitions and is testament to the fact that while Sicily is known for reds, it also produces excellent white wines.
The freshness and minerality come from the Grillo and the intensity and texture from the Viognier. The result is a wine with a bouquet of tropical flowers and vanilla. The palate is complex, with lovely citrus notes and excellent length.
Grapes: Grillo and Viognier.
Vinification: The two grape varieties are vinified separately, softly pressed, with fermentation taking place in stainless steel at a controlled temperature of 18°C for 8-10 days.
Ageing: At least four months in stainless steel tanks on the fine lees.
Avulisi Nero d’Avola is a wine where the grapes are harvested by hand from old vineyards which date back to 1964.
The grapes are softly crushed and are barrel fermented, resulting in the maximum balance in the finished wine.
Avulisi is a wine for ageing, the colour is a deep purple and the bouquet incredibly intense, reminiscent of wild berries and spices. The palate is rich and full, with soft, well-integrated tannins and a lovely balance.
Grapes: 100% Nero d’Avola
Vinification: After de-stemming, the grapes are carefully selected by hand and softly crushed. Fermentation takes place in barrels and the wine is left on the skins for around 8 weeks.
Ageing: Avulisi is aged in French oak barriques for 12 months, then remains for at least 6 months in bottle before release.
From vine to bottle.
During the alcoholic fermentation process, wine naturally produces sulphites, which protect it from becoming oxidised and help to give it its rounded texture.
Insieme is a wine vinified and bottled insteated without the addition of any sulphur.
The result is a wine of great vibrancy, completely pure and natural, allowing the real character of the grape variety to shine through.
Grape variety: 100% Nero d’Avola
Vinificaiton: Fermentation takes place in stainless steel at a controlled temperature of 20°-22°C, with brief skin contact.
Ageing: In stainless steel tanks.
A guarantee of elegence
CERASUOLO DI VITTORIA
Cerasuolo di Vittoria is the only Sicilian DOCG Appellation (Denominazione d’Origine Controllata e Garantita) and is made from a blend of Nero d’Avola and Frappato.
After pressing, there is a limited amount of skin contact in order to preserve the freshness of the wine.
The colour is ruby red and there is a bouquet of wild berries.
The palate is well-rounded and elegant. A wine which ages gracefully.
Grapes: Nero d’Avola, Frappato.
Vinification: Each grape variety is vinified separately in stainless steel at
a temperature of 24-26°C. Maolactic also takes place in stainless steel.
Ageing: The blend is put together after the malolactic and the wine remains in stainless steel longer than the minimum requirement for
If Frappato is the grape varietal most representative of Vittoria, the Santa Tresa Frappato is the quintessential example.
For this reason, our Frappato has a unique style with a bright ruby red colour and a palate which is perfectly balanced in terms of freshness and fruit flavours. The bouquet of red forest fruits is enhanced by notes of spice and the rounded palate has well integrated tannins, perfectly balanced with the fresh fruit flavours, giving an excellent finish.
Grapes: 100% Frappato
Vinification: Fermentation takes place at 20-22°C in stainless steel tanks, followed by malolactic fermentation.
Ageing: The wine spends at least 6 months on the lees in stainless steel tanks.
Caress in the glass.
In Santa Tresa’s Nivuro, the roughness of the Perricone tannins is complemented by the strength of the Nero d’Avola, giving a wine with a fine balance.
Nivuro is garnet in colour, with a bouquet showing mature red fruits and notes of spice. The palate is beautifully balanced and the finish very long.
Grape varieties: Perricone and Nero d’Avola.
Vinification: Fermentation takes place at a controlled temperature of 24-26°C, with a prolongued period of maceration.
Ageing: The wine is aged in French oak barriques for 12 months, during which time the malolactic takes place.