Many grapes are made into raisins, used in local cooking, and Sicilian grapes also play a large role in creating dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. In fact, in the world of international wine, Sicily is renowned for the many outstanding dessert wines, such as the world-famous Marsala, Moscato di Pantelleria & Malvasia delle Lipari.
The traditional varieties cultivated on the island include: red grape varieties such as Nero d'Avola (today experiencing a significant renaissance in the market), Nerello Cappuccio and Mascalese, Carricante, Nocera, Perricone and Frappato; white grape varieties such as Catarratto, Grecanico, Grillo, Inzolia, Malvasia delle Lipari and Zibibbo or Moscato.
In addition to the traditional varieties listed above, today there are numerous non-traditional varieties grown on the island which include: red varieties such as Cabernet-Sauvignon, Syrah, Pinot Noir, Petit Verdot, Sangiovese, Cabernet Franc and Merlot; white varieties such as Chardonnay, Viognier, Muller Thurgau and Sauvignon blanc.
Rosè di Rosa di Milazzo was born from the rediscovery of an ancient Calabrese biotype, the "Inzolia Rosa". It is a sparkling wine with a fragrant and full taste with good sapidity that recalls the ripe fruitiness of wild berries.
Milazzo's Federico II is a rich, delicate, balanced and fine Sicilian sparkling wine. Excellent as an aperitif, it is a sparkling wine of great value that goes well with meals and in particular with dishes based on fish, molluscs and crustaceans.
Milazzo Classico is a Classic Method sparkling wine made from Chardonnay and Inzolia grapes, grown in the extraordinary terroir of Terre della Baronia. Here the soil, rich in calcareous skeleton, and the characteristic climate of Campobello make it possible to obtain high quality sparkling wines characterized by greater verticality.
The production techniques, with manual harvesting in boxes, accentuate the aromatic characteristics of the vines used.
A rosé wine of good intensity perfect for many occasions.
The Abbazia Sant'Antiasia Biological Grillo has a straw yellow color with light greenish nuances, while the nose offers fresh fruit aromas with floral notes. The palate is pleasantly fresh, sapid and persistent. Best served with fish dishes, excellent as an aperitif.
Nero d’Avola, 50% Syrah Our Rosé, fresh and fruity, represents all the feelings of a Sicilian summer. Its colour is that of a summer sunset. The fresh aromas of strawberry make it a marvellously friendly wine, and easy to drink. Enjoy Planeta’s Rosé in good company, as an aperitif with tapas, raw fish, fresh salads or alone with seasonal fruit.
From a careful selection of red grapes, Lumera by Donnafugata is born, a very pleasant and structured rosé wine that is characterized by a fruity and floral bouquet. Lumera is a wine that stands out from the crowd and bears the name of the protagonist of a Sicilian poem that celebrates courtly love. Like the beloved woman, this rosé wine also arouses joy and vital fullness. Ideal to sip and share with friends.
Fresh and Mediterranean, this white wine expresses a precise personality tied to fruity and floral, round and elegant sensations. Light and informal, it is a perfect white for Mediterranean cuisine.
Nero d’Avola shows an intense ruby red color with a slightly faded violet nail. Good clarity and concentration. It offers aromas that evoke aromas of red fruit that are intense, pleasant and fresh anyway. In the mouth it is generous with fruity and spicy veins. However, it has a good body and is very pleasant and excellent to sip.
Tradition Brut is a French Champagne from Breton Corentin, dense and refined obtained from Pinot Noir and Chardonnay grapes.
A wine with great personality and structure. It was the first sparkling wine made from Nerello Mascalese grapes.
Firriato's Gaudensius Blanc de Noir is a sparkling wine from Etna with a refined, fine-grained, continuous and persistent perlage. Complex flavor and at the same time of rare elegance for this Classic Method Brut sparkling according to the “blanc de noir” method to enhance the organoleptic characteristics of Nerello Mascalese. For your anniversaries, toast with Gaudensius!