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Tasting Note
Intense, bright red-berry fruit on the nose. Warm and full-bodied, with balanced acidity, smooth, elegant tannins and a gentle touch of ripe sweetness.
Drink it with: pasta dishes and mild cheeses.
The Winemaking
Frappato is picked early for freshness. Nero d'Avola is left to part-dry on the vine before a late harvest. Both ferment at controlled temperatures, and the fermentation is stopped by chilling to leave a little residual sweetness. Matured in steel.
The Vineyards
Old Guyot-trained vines at 300–600 metres on clay and volcanic soils, in the valley between Salemi and Santa Ninfa.
The Producer
Baglio Gibellina takes its name from the original courtyard (baglio) at its heart, ringed by old warehouses where grapes were once processed. Their aim is authentic, easy-drinking wines rooted in family tradition.
The Details
Tasting Note
Intense, bright red-berry fruit on the nose. Warm and full-bodied, with balanced acidity, smooth, elegant tannins and a gentle touch of ripe sweetness.
Drink it with: pasta dishes and mild cheeses.
The Winemaking
Frappato is picked early for freshness. Nero d'Avola is left to part-dry on the vine before a late harvest. Both ferment at controlled temperatures, and the fermentation is stopped by chilling to leave a little residual sweetness. Matured in steel.
The Vineyards
Old Guyot-trained vines at 300–600 metres on clay and volcanic soils, in the valley between Salemi and Santa Ninfa.
The Producer
Baglio Gibellina takes its name from the original courtyard (baglio) at its heart, ringed by old warehouses where grapes were once processed. Their aim is authentic, easy-drinking wines rooted in family tradition.
The Details