Variety: 60% Nero d’Avola / 40% Syrah

Soil: Medium mixture

Training Siystem: Espalier

Vinification and aging: The grapes are hand-harvested and carefully sorted. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks (22–25 °C) for about 10 days. During this process, daily punch-downs are carried out along with 2–3 délestage operations until the sugars are fully depleted. After fermentation, the wine remains in contact with the skins for a few additional days.
Following racking, malolactic fermentation takes place.
The wine is then transferred to oak barriques for 14 months (50% new and 50% first- and second-use barrels).
After bottling, it is aged in bottle for a further 6 months.

Winemaker: Vito Giovinco

L'articolo “G” di Giovinco<br>
Rosso Riserva<br>
<small>Sambuca di Sicilia DOC</small> proviene da Giovinco Wines.

Variety: 85% Chardonnay / 15% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are hand-harvested
and chilled. They are then destemmed and crushed, and the must is cold-stabilized. Alcoholic fermentation takes place in French oak tonneaux for about 10 days. After fermentation, the wine ages on its fine lees with periodic bâtonnage. It then matures in tonneaux for around 6 months. After bottling, the wine is further aged in bottle for another 6 months.

Winemaker: Vito Giovinco

L'articolo “G” di Giovinco <br>
Chardonnay Riserva<br>
<small>Sambuca di Sicilia DOC</small> proviene da Giovinco Wines.