Variety: 100% Nero d’Avola

Soil: Medium mixture

Training System: Espalier

Vinification and aging: Alcoholic fermentation takes place in temperature-controlled steel tanks (22-25 °C) for about 10 days, during this process are performed daily fullings and 2/3 delestage until sugar degradation. After fermentation, the wine remains in contact with
the skins for another 4 days.
After racking, malolactic fermentation takes place.
After this phase, the wine is transferred to oak barrels for 6 months.

Winemaker: Vito Giovinco

L'articolo Sgarretta<br>
Nero D’Avola<br>
<small>Sambuca Di Sicilia DOC Organic</small> proviene da Giovinco Wines.

Variety: 100% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually in the cooler hours of the day. After harvesting they are cooled with the use of dry ice. At this point the destemming takes place and the must is cold stabilized, at about 2 °C, for 4/5 days.
After this phase begins the alcoholic fermentation at a controlled temperature (12/14 °C) for about 15 days.
After fermentation, refinement takes place with the lees for 3 months.
The wine ages in steel tanks.

Winemaker: Vito Giovinco

L'articolo Sgarretta<br>
Grillo<br>
<small>Sicilia DOC Organic</small> proviene da Giovinco Wines.