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.

Variety: 100% Sauvigno Blanc

Soil: Medium mixture

Training Siystem: Espalier

Vinification and aging: The grapes are hand-harvested
during the coolest hours of the day. After picking, they are cooled using dry ice. They are then destemmed and crushed, and the must is cold-stabilized at around 2 °C for 4–5 days. After this, alcoholic fermentation begins under controlled temperatures (12–14 °C) for
approximately 10–15 days. Following fermentation, the wine undergoes aging on fine lees for two to three months. Finally, it matures in stainless steel tanks.

Winemaker: Vito Giovinco

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

Variety: 100% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually at the coolest hours of the day.
After harvesting, they are cooled using dry ice.
The must is then de-stemmed and stabilised at about 2 °C for 4/5 days. After this step, alcoholic fermentation begins at a controlled temperature (12/14 °C) for about 10/15 days.
After fermentation, the wine ages for one months with its lees.
The wine ages in steel tanks.

Winemaker: Vito Giovinco

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

Variety: 80% Carricante – 20% Catarratto

Soil: Sand and volcanic rock

Training System: Espalier and bush trained

Vinification: The grapes are harvested by hand in small boxes and vinified separately.
The alcoholic fermentation of the carricante takes place in steel at a controlled temperature for about 12 days.
The grapes of the catarratto, instead, are cooled to 6 °C and left to macerate in the press for 4 hours.
Then the pressed must remains at a temperature of 8 °C for 24 hours.
After this process begins the alcoholic fermentation which lasts about 14 days at the temperature of 12 °C.

Winemaker: Vito Giovinco

L'articolo Etna Bianco DOC<br>
<small>Tre Versanti</small> proviene da Giovinco Wines.

Variety: 100% Catarratto

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually at the coolest hours of the day.
After harvesting, they are cooled using dry ice.
The must is then de-stemmed and stabilised at about 2 °C for 4/5 days. After this step, alcoholic fermentation begins at a controlled temperature (12/14 °C) for about 10/15 days.
After fermentation, the wine ages for two/three months with its lees.
The wine ages in steel tanks.

Winemaker: Vito Giovinco

L'articolo Alma <br>
Catarratto<br>
<small>Terre Siciliane IGT</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.