Salgemma has been my first wine label/wine, the one that represents me at most. A pure Nero D’Avola, persistent and electric, a wine from the mountains. The name was born from the sparkle of the rock salt under the sun which seemed precious and enhance this territory.
VARIETY: Nero d’Avola
CLASSIFICATION: IGP TERRE SICILIANE
ALTITUDE: 540-600 meters above the sea level
SOIL: Chalk – Limestone
FERMENTATION: indigenous yeasts only, whitout temperature control, 5 days of maceration
AGEING: 4 months 75% fiberglass tank, 25% tonneau 2 months. Unfiltred, 3 months in bottle
Chalk is one of the main character of this territory, Turns white the barren landscape of summer, is present in the vineyard and you can feel it in the wine, I wanted to show my gratitude for this element through “petraissu” (chalk’s rock) – a pure Perricone wine
VARIETY: Pericone
CLASSIFICATION: IGP TERRE SICILIANE
ALTITUDE: 590 meters above the sea level
SOIL: Chalk – Limestone
FERMENTATION: indigenous yeasts only, whitout temperature control, 5 days of maceration
AGEING: 4 months on steel tanks and 1 months on oak barrels. Unfiltred, 3 months in bottle
It was a summer sunset in September and the sky glowed pink. I decided to do an evening harvest with the aim of obtaining a wine which would tell the story of that amazing day with my loved ones and of the emotions of the first harvest. The Rosato is a pure Nero d’Avola, edgy but classy.
VARIETY: Nero d’Avola
CLASSIFICATION: IGP TERRE SICILIANE
ALTITUDE: 560 meters above the sea level
SOIL: Chalk – Limestone
FERMENTATION: indigenous yeasts only, whitout temperature control, 2 hours of maceration
AGEING: 4 months on steel tanks. Unfiltred, 1 months in bottle
Lunaria is a pure Catarratto. The area where this grape grows was characterized by miners, which had a close connection to the mood. They often looked up to the moon, especially in winter when they come in and come out of the mine with darkness. They felt the light of the moon as guidance, encouragement and consolation
VARIETY: Catarratto
CLASSIFICATION: IGP TERRE SICILIANE
ALTITUDE: 570 meters above the sea level
SOIL: Chalk – Limestone
FERMENTATION: indigenous yeasts only, whitout temperature control, 5 days of maceration
AGEING: steel tanks. Unfiltred, 3 months in bottle