PORTA DEL VENTO

Their grapes are certified organic and only appropriate sulfur- and copper-based products are hand-sprayed directly onto the plants to avoid the accumulation of substances in the soil. Hand-hoeing is practiced along the rows. They do not use any chemical weed and pest control products or fertilizers. They try to understand and maintain the balance of the spontaneous vegetation (grass), paying particular attention to biodiversity. The hand-picked grapes are collected in boxes and taken immediately to the wine estate cellar, where they undergo a fermentation process. They try to rack their wines as little as possible and they do not filter them so as not to deprive them of the elements that make them truly unique. Thus they express the terroir and convey wonderful emotions to discriminating wine enthusiasts.

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VORIA BIANCO (CATARRATTO)

Grape variety · White Catarratto 100% Breeding · Gobelet

Ageing · Cement tanks

Total acidity ·  6,6

Alcohol ·  11,5

Residual sugar ·  1,5 g/l

Total sulfites ·  15 mg/l

Sparkling wine produced from grapes Catarratto grown as organic/biodynamic and harvested by hand in small crates re-fermented in bottle with the addition of wort with the wine. Not filtered and not disgorged with the presence of yeast in the bottle.

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VORIA ROSE (PERRICONE)

Grape variety · Perricone 100%

Breeding · Gobelet

Ageing · Cement tanks

Total acidity ·  6,2

Alcohol ·  12,5

Residual sugar ·  1,5 g/l

Total sulfites ·  15 mg/l

Sparkling wine made from grapes grown in perricone organic/biodynamic regime hand-picked in small cassette. Re-fermented bottled with the additio of must to base wine Not filtered and not disgorged with the presence of yeast in the bottle.

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MIRA (CATARRATTO)

Grape variety · White Catarratto 100% Breeding · Gobelet

Ageing ·  Cement tanks

Total acidity ·  6,3

Alcohol ·  13

Residual sugar ·  2,4 g/l

Total sulphites ·  40 mg/l

Classic method sparkling wine obtained from the refermentation in bottle of the base wine of catarratto by addition of must. Stay on the natives lees for 20 months before disgorgement.

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PERRICONE


Grape variety · Perricone 100%

Breeding · Guyot

Fermentation · Cement tanks

Ageing · Oak-wood vats

Yield for hectare ·  60 qli

Total acidity ·  5,8

Alcohol ·  13% · Ph 3,4

Residual sugar ·  2,1 g/l

Total sulfites ·  40 mg/l

Perricone Sicilian native vine among the oldest, very rare today, characterized by compact grapes conical berries with thick skin color blu. harvested by hand in mid-October, in small crates when full ripe and retain great acidity and freshness.fermented in cement tanks in contact with skins for eight days, aged in large Slavonian oak barrels for two years.

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CATARRATTO

Grape variety · White Cataratto 100% Breeding · Gobelet

Fermentation · Cement tanks

Ageing · Six months in cement tanks Total acidity ·  5,6

Alcohol ·  13% ·

Ph 3,2

Residual sugar ·  1,5 g/l

Total sulphites ·  40 mg/l

White Cataratto, biodynamic cultivation on sandy soil at six hundreds metres of altitude. Yield per hectar of four tons, age of vines fifty years. Hand picked in september using small crates. A full body wine, well balanced, fresh and clean taste, good persistence to the palate and good ability to get better with age.

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ISHAC (NERO D'AVOLA)

Grape variety · Nero d’Avola

Breeding · Guyot

Fermentation · Cement tanks

Ageing · Oak-wood vats

Total acidity ·  5,4 Alcohol ·  13,5% ·

Ph 3,3

Residual sugar ·  2,2 g/l

Total sulphites ·  40 mg/l

Nero d'Avola grapes grown in the hills handpicked early September aged in large casks for at least twelve months. A mature wine from the first year, full of aromas of ripe berries, black cherry, cherry and intense ruby   color.

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MAQUE

Grape variety · Perricone

Breeding · Guyot

Fermentation · Cement tanks

Ageing · Oak-wood vats

Yield for hectare ·  60 qli

Total acidity ·  5,6 Alcohol ·  13% ·

Ph 3,3

Residual sugar ·  1,9 g/l

Total sulphites ·  40 mg/l

 Perricone fermented in concrete vats for ten days, prolonged maceration with the skins of perricone soft pressed in hydraulic press.