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% Syrah

Soil: Medium mixture

Training Siystem: Espalier

Vinification and aging: The grapes are hand-harvested.
Crushing is done gently to avoid extracting tannins and green notes.
Controlled-temperature maceration lasts about 10–12 days, with the must being pumped over every 4–6 hours.
Aging takes place in stainless steel tanks to preserve typicity and fruitiness.

Winemaker: Vito Giovinco

L'articolo Alma<br>
Syrah<br>
<small>Terre Siciliane IGT</small> proviene da Giovinco Wines.