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: 100% Nero d’Avola

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually.
The grapes are lightly pressed to avoid green tannins. Maceration at controlled temperature for about 10-12 days.
The must is reassembled every 4 hours.
Stainless-steel tanks.

Winemaker: Vito Giovinco

L'articolo Alma<br>
Nero D’Avola<br>
<small>Sicilia DOC</small> proviene da Giovinco Wines.

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.